One example is Child's The Frugal Housewife in 1830: "Cup cake. Cup cake is about as good as pound cake, and is cheaper. One cup of butter, two cups of sugar, three cups of flour, and four eggs, well beat together, and baked in pans or cups. Bake twenty minutes, and no more."
At the same time a 1,2,3,4 type recipe that used milk rather than eggs is found in The Cook Not Mad of 1831: "Cup Cake. Four cups of flour, three of sugar, two of butter, one of milk, small tea spoonful of pearlash, spoonful of ginger, essence of lemon."
American Cookery, Amelia Simmons, 2nd edition. 1796
Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, By Eliza Leslie. 1828
Child, Lydia Maria Francis. The Frugal Housewife 1830
The Cook Not Mad. 1831
Leslie, Eliza. Directions for Cookery, in its Various Branches. 1840
Allen, Ann. The Housekeeper's Assistant. 1845
Howland, Esther Allen. The New England Economical Housekeeper. 1845
Miss Beecher's Domestic Receipt Book. c1846 1850
Collins, Anna Maria. The Great Western Cook Book. c1851 1857
Lea, Elizabeth E. Domestic Cookery. c1851
Croly, Jane Cunningham. Jennie June's American Cookery Book. c1866. 1870
Croly, Jane Cunningham. Jennie June's American Cookery Book. c1866. 1870
Wilcox, Estelle Woods. Buckeye Cookery. 1877
Mrs. Lincoln's Boston Cook Book. 1884
Hearn, Lafcadio. La Cuisine Creole. 1885
Burr, Mrs. Hattie A. The Woman Suffrage Cook Book. 1890?
Gillette, F.L. White House Cook Book. 1887
Aunt Babette's Cook Book. 1889
Farmer, Fannie Merritt. The Boston Cooking-School Cook Book. 1896
Los Angeles Times. The Times Cook Book, No. 2 1905
Council of Jewish Women. The Neighborhood Cook Book. 1914
Greenbaum, Florence Kreisler. The International Jewish Cookbook. 1919