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
- ¾ cup unbleached all-purpose flour
- 2 tablespoons unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup white sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, and salt together in a large bowl until well blended.
- 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.
- 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.
- 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
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!