I made these scrumptious cupcakes for my grandchildren for a family celebration weekend.  They were a big hit!  I used my 1-2-3-4 yellow cake recipe to make the cupcakes: 1 cup butter; 2 cups sugar; 3 cups flour: 4 eggs—so easy to remember—you  barely need a recipe.  I left some of the cupcakes unglazed, so the grandkids could glaze and garnish their own.  They were delighted.  For a fun activity with your grandkids see my recipe below.  Enjoy!


  • 1 cup butter (two sticks)
  • 2 cups sugar
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 2 teaspoons vanilla
  • pinch of cinnamon
  • pinch of nutmeg
  • 1 cup 2% milk

1-2-3-4 Cake Directions

Before you begin, make sure to have all your ingredients at room temperature.  Spray with Pam a 9” or 10” bundt or tube pan, or line two 12-cup, cupcake pans with cupcake liners.  Cupcake pans and liners should be medium size.  Preheat the oven to 375 degrees.

Place the butter into the large bowl of an electric mixer and beat on medium speed for about 2 minutes until light yellow and fluffy.  Add the sugar, one tablespoon at a time over a period of about 8 to 10 minutes.

While you are beating the butter and sugar, sift together the cake flour, baking powder and salt.

When the butter and sugar are light and fluffy, add the eggs, one at a time and beat for a couple of minutes between each addition.  Add the vanilla, cinnamon and nutmeg and beat until combined.

Add the flour mixture alternately with the milk, starting and ending with the flour—add the flour in four additions; add the milk in 3 additions.

Spoon the batter into the prepared cupcake liners and fill them 2/3 full.  Place in the oven and bake for 18 to 22 minutes until golden and a cake tester comes out clean.

Allow the cupcakes to cool, then glaze them, if desired.


Chocolate Glaze

  • 3 ounces semisweet chocolate
  • 1/2 stick butter or margarine
  • 1 tablespoon honey or corn syrup
  • Sprinkles

Melt the above ingredients in a microwave or double boiler.  When the glaze has cooled slightly, place in a small bowl, then dip the cupcakes in the glaze, allowing some of the excess glaze to drip back in the bowl.  If desired place sprinkles on top of the glaze.  Allow the glaze to set before serving the cupcakes.


Makes about 24 cupcakes.

Notes: *Okay to use whole milk.