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Georgetown Cupcake Mix, Vanilla

  • Only at Williams Sonoma
Sugg. Price $14.95 $29.90 Our Price $14.95 $27.95
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Delight dessert fans with homemade versions of the iconic vanilla treats from Washington, D.C.'s legendary Georgetown Cupcake, founded by the talented sister team of Katherine Kallinis Berman and Sophie Kallinis LaMontagne. With our premium mix, it's easy to whip up the bakery's famous cupcakes in your own kitchen. Inspired by their grandmother's special recipe, the cupcakes boast a Nielsen-Massey Madagascar Bourbon vanilla extract for superior flavor. Prep is easy – just add milk, eggs and butter. To finish your fresh-baked cupcakes, top them with your favorite frosting.

  • 13 oz. (makes 12 cupcakes).
  • Made in USA.
  • Cane sugar, unbleached enriched flours (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), cornstarch, Madagascar bourbon vanilla flavor, baking powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), natural vanilla flavor, sea salt, ground vanilla beans.
  • This product is prepared and packaged using machines that may come in contact with milk/milk products, eggs, soy and tree nuts.

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For the cupcakes:

4 Tbs. (1/2 stick/60 g) unsalted butter, at room temperature

1 package sugar mix (included)

1 egg

1 package cupcake mix (included)

1/2 cup (125 ml) milk

For the vanilla buttercream frosting:

3/4 cup (1 1/2 sticks/185 g) unsalted butter

3 cups (375 g) confectioners’ sugar

3/4 tsp. whole milk, at room temperature

3/4 tsp. vanilla extract

Pinch of salt


  1. Preheat an oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
  2. Using an electric mixer, cream butter and sugar mix together until light and fluffy, about 2 minutes.
  3. Add egg and beat until well combined.
  4. Add cupcake mix in two additions, alternating with milk, mixing just until uniform.
  5. Divide batter evenly among muffin cups, filling each about two-thirds full.
  6. Bake until a toothpick inserted into the center of a cupcake comes out clean, 21 to 23 minutes. Cupcakes will rise to the top of or just above the paper liners.
  7. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack. Let cool completely before frosting.
  8. For the Vanilla Buttercream frosting, using an electric mixer, beat butter on medium speed until creamy.
  9. Add confectioners’ sugar 1 cup at a time, beating after each addition until smooth. Add milk, vanilla and salt, increase mixer speed to medium-high and beat for 2 minutes.
  10. Use a pastry bag or offset spatula to frost cupcakes as desired.

Makes 12 cupcakes


Williams-Sonoma Test Kitchen

  • Rated 5 out of 5 by from Amazing flavor and super easy!!!! I bought cupcakes a while ago and they are so worth it! And I loved the taste and it was super easy to make my whole family started devouring them as soon as they were finished! I would definitely recommend
    Date published: 2019-09-11
    Rated 5 out of 5 by from Love these! I regularly buy these because they are close to homemade and a lot less work! I do not buy conventional cake mixes and these do not compare. They are more dense and have a completely different crumb. They aren’t inexpensive but less than a bakery and freeze well!
    Date published: 2018-05-30
    Rated 1 out of 5 by from Not good Please bring back the previous vanilla cupcake mix and the buttercream frosting mix. They were incredible. This new line doesn't even come close.
    Date published: 2017-11-27
    Rated 1 out of 5 by from Not worth it Cupcakes were boring. Packaging cost more than the one bag of dry ingredients. I always bake from scratch but decided to try. Ridiculous price and definitely not worth it!!
    Date published: 2017-10-31
    Rated 5 out of 5 by from Perfect! Cupcakes are perfect, just like the ones we get at their store! Great flavor and moist.
    Date published: 2017-09-24
    Rated 1 out of 5 by from Not good Cupcakes were dry and tough - not good at all - followed directions as written on packaging
    Date published: 2017-08-13
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