Homemade Yellow Cupcakes

  5.0 – 1 reviews  • Yellow Cake Recipes

Just a basic, from-scratch recipe for yellow cupcakes that anyone can prepare. On these jewels, a frosting of a sour cream or lemon flavor works best.

Prep Time: 20 mins
Cook Time: 15 mins
Additional Time: 5 mins
Total Time: 40 mins
Servings: 12
Yield: 12 cupcakes

Ingredients

  1. ¾ cup unbleached all-purpose flour
  2. 2 tablespoons unbleached all-purpose flour
  3. 1 teaspoon baking powder
  4. ¼ teaspoon salt
  5. ⅔ cup white sugar
  6. ½ cup unsalted butter, at room temperature
  7. 2 large eggs
  8. 1 teaspoon vanilla extract
  9. ⅓ cup milk

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. Whisk flour, baking powder, and salt together in a large bowl until well blended.
  3. Combine sugar and butter in a medium bowl with an electric mixer until fluffy, about 2 minutes. Add eggs and vanilla extract; beat until combined, about 2 minutes. Pour into the flour mixture and beat, while adding milk, until just blended. Don’t overmix. Fill the prepared muffin cups with batter, 2/3 to 3/4 full.
  4. Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  5. Any all-purpose flour will do.

Nutrition Facts

Calories 161 kcal
Carbohydrate 19 g
Cholesterol 52 mg
Dietary Fiber 0 g
Protein 2 g
Saturated Fat 5 g
Sodium 105 mg
Sugars 12 g
Fat 9 g
Unsaturated Fat 0 g

Reviews

Alicia Bartlett
I made a double batch of these cupcakes for Easter, and I’m glad I did! They were a lovely textured cupcake with great flavor. I used buttermilk in place of regular milk, but followed the rest of the recipe as written. I got a perfect 24 cupcakes out of a double batch, but found they needed to bake slightly longer than 20 minutes (22 to be exact). I frosted them with a simple vanilla buttercream, and they were lovely. Thank you so much for the recipe!

 

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