Yellow Cupcakes

These classic yellow cupcakes are moist, fluffy, and simple to make. Perfect for parties and holidays.

If you’re needing a last-minute dessert, these classic yellow cupcakes are perfect. These ingredients are staples, you probably already have in your pantry and fridge, so no need to make a trip to the store.

My kitchen favorites:

Measuring Cups and Spoons Set 11 Piece

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25-Piece Pantry Essential Set

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KitchenAid 5-Speed Ultra Power Hand Mixer

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Equipment needed:

• Cupcake pan for 24 cupcakes
• Cupcake liners
• Mixing bowls-Small and large one
• Measuring cup and spoons.

Ingredients:

All-purpose Flour– You will need to scoop and level the flour. Too much flour with absorb the moist and make the cupcakes dry. Too little flour can cause the cupcake to crumble, so it’s important that you use the right amount of flour when baking cupcakes.

Sugar is not only used to sweeten the cupcakes it also helps keep cupcakes soft and moist. It also creates tenderness and deepens the color and flavor.

Salt provides a balance to the sweetness of cake batters. It also is used to enhance the flavor of the other ingredients.

Butter is what helps a cake rise. It also helps create a light and tender texture in cake batter.

Eggs are used in most baked products, the reason is they can provide structure, leavening, richness, color and flavor to baked goods.

Milk moistens the batter and adds protein, color and flavor to the cupcakes.

Vanilla Extract enhances all the other flavors, without it cupcakes could taste bland and flat.

Frosting of your choice– If you would like a simple recipe for homemade cream cheese frosting you can find it here.

Directions:

Step 1:

Preheat oven to 350. Line 24 muffin cups with paper liners.

Step 2:

In a small mixing bowl, whisk together flour, baking powder and salt. Set aside.

Step 3:

In a large mixing bowl, use and electric mixer to beat butter and sugar and light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, slowly add the dry ingredients. Next, mix in milk and vanilla extract.

Step 4:

Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pans for 10 minutes before removing to wire racks to cool completely. Once cupcakes are completely cooled, frost the cupcakes.

Storage:

Cupcakes can be stored in an airtight container on your counter for up to one day or in your fridge for up 5 days.

Nutrition Facts

Serves 24 cupcakes

Tips for the best cupcakes:

• Make sure to follow the recipe and use the correct amount of ingredients.
• Use ingredients that are at room temperature.
• Don’t over mix ingredients, but don’t under mix. Make sure to mix until the wet and dry ingredients are combined.
• Allow cupcakes to cool completely before adding frosting.

You may also like:

Easy Pineapple Upside Down Cake– baked with yellow cake mix containing pineapple juice. Topped with butter, brown sugar, pineapples and cherries.

Cream Cheese Frosting–A basic homemade frosting recipe with simple ingredients that can be found in your pantry. This recipe will surely make your family drool over your cakes. Enough frosting for 2 9- inch’s cakes or 24 cupcakes.

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Yellow Cupcakes

Print Recipe

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These classic yellow cupcakes are moist, fluffy, and simple to make. Perfect for parties and holidays.

• Author: Erica Ott
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert

Ingredients

Scale 1x2x3x

⅔ cup butter, softened

1 ¾ cups sugar

2 ½ cup all-purpose flour, spooned and leveled

½ teaspoon salt

2 large eggs, room temperature

1 ½ cups milk

1 ½ teaspoons vanilla extract

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Instructions

1. Preheat oven to 350. Line 24 muffin cups with paper liners.
2. In a small mixing bowl, whisk together flour, baking powder and salt. Set aside.
3. In a large mixing bowl, use and electric mixer to beat butter and sugar and light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, slowly add the dry ingredients. Next, mix in milk and vanilla extract.
4. Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pans for 10 minutes before removing to wire racks to cool completely. Once cupcakes are cooled completely, frost the cupcakes.

 

Keywords: Yellow Cupcakes, homemade cupcakes,