Georgetown Cupcake Recipes

I’m just gonna admit it, I’m president of the no-cupcake-left-behind club. I love ’em all. Firm cupcakes with tall rich almost truffle-filling-like mile-high piles of American Buttercream? Bring it on baby, with a plate and a fork. Soft, light, and airy cupcakes with low delicate mounds of pillowy all-butter buttercreams? Far be it for me to turn a blind eye to these, my precious, as well.

Any cupcake is a great cupcake. But not every cupcake is famous, I wanted to try a famous cupcake. And let me tell you, these are famous for good reason!

The mix I ordered from Georgetown Cupcakes {seriously go get some, they ship!!} were delicious, light, soft, melt-in-your-mouth, not at all heavy or insanely sweet. I loved them.

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Look at that très adorable packaging?! Gift worthy for sure. After I placed my order I thought to scan the interweb for any recipes the ladies at Georgetown Cupcake might have shared. They’ve shared a ton! To my shock and delight Harry Connick Jr. has a new TV show, and knowing I had a basic chocolate and vanilla cupcake coming in my sweet stash I decided to bake some up. {scroll right if you don’t see 5 pics below}

Yeah my teen daughter and I kinda dove into the 12-pack like savages, forks in hand. {She’s got my palette and helps me with recipe creation.} I mean, I had to taste ALL 12 while they were fresh, right? Each were delicious in their own right, I think when I order again I will get the exact same package, the variety is great. Right now I’m planning on a road trip to their Atlanta store and I can’t wait!

I accidentally baked the vanilla cupcakes without eggs, probably why the surface cracked. Still yummy. Look at the beautiful surface of the chocolate? I found the recipes to be very easy to work with, they rose well, baked beautifully, and domed slightly.  A smart tween/older child could bake these perfectly the first time. And I won’t deny they are similar to G-town cupcakes! But you do have to beat a lot of air into the frosting to get it light and airy, I was too impatient and thicker icing made piping the signature swirl a fail. Ugly swirls are still delicious by the way. Here’s a video for that:

CUPCAKE AND ICING RECIPE SOURCE:   HarryTV

Vanilla Cupcake Ingredients:

  • 2 ½ cups flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter
  • 1 3/4 cups sugar
  • 2 eggs
  • 2 ¼ teaspoons vanilla extract
  • 1 ¼ cups milk

Directions:

  1. Preheat the oven to 350˚F. Line a cupcake pan with twelve paper baking cups.
  2. Sift together the flour, baking powder, and salt in a bowl, and set aside.
  3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar on medium speed until light and fluffy, approximately 3 to 5 minutes.
  4. Add the eggs one at a time, mixing slowly after each addition.
  5. Combine the vanilla and milk in a large liquid measuring cup.
  6. Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
  7. Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely.

Chocolate Cupcake Ingredients:

  • 1¼ cups sifted all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter
  • 1¼ cups sugar
  • 2 large eggs
  • 1¼ teaspoons vanilla extract
  • 1 cup milk
  • ½ cup sifted cocoa powder

Directions:

  1. Preheat the oven to 350˚F. Line a cupcake pan with twelve paper baking cups, and a second pan with six baking cups.
  2. Sift together the flour, baking soda, and salt in a bowl, and set aside.
  3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar on medium speed until light and fluffy, approximately 3 to 5 minutes.
  4. Add the eggs one at a time, mixing slowly after each addition.
  5. Combine the vanilla and milk in a large liquid measuring cup.
  6. Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
  7. Add the cocoa powder, beating on low speed just until incorporated.
  8. Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely.

Vanilla Buttercream Frosting Ingredients:

  • 16 tablespoons unsalted butter
  • 4 cups sifted confectioners’ sugar
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Place all ingredients in the bowl of a stand mixer or hand-held electric mixer. Beat until well combined or until the frosting is light and fluffy.

So there you have it! On to my next cupcake adventure!

Be blessed!
Michelle

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