Light and Fluffy Yellow Cupcakes
User Reviews
4.4
Light and Fluffy Yellow Cupcakes
Description
This recipe mixes all-purpose flour with sugar, baking powder, and salt for structure and leavening. Butter and sour cream contribute moisture and richness, delivering a tender crumb. The inclusion of both whole eggs and extra yolks enriches the batter, which is beaten just until smooth to avoid toughness. Baking at 350°F ensures even cooking and rise. The batter is thick but creamy, resulting in cupcakes with a soft crumb and a slight spring back to touch when done.
The cupcakes are baked in a 12-cup muffin tin lined with paper liners, making them easy to handle and serve. They can be cooled completely before frosting, and they hold up well for decorating purposes.
The recipe can be doubled for larger batches. Suggested frostings include a simple buttercream or a richer recipe for more indulgence, adapting to your preference. Care should be taken not to overbake to maintain softness.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter room temperature, salted
- ½ cup sour cream light or regular
- 1 egg room temperature, large
- 2 egg room temperature, large yolks
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Make sure an oven rack is positioned in the middle of the oven. Line a 12-cup muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl (or in the bowl of an electric stand mixer). Add the butter, sour cream, egg, egg yolks and vanilla. Beat at medium speed until the batter is smooth and creamy, about 30 seconds to 1 minute. Scrape down the sides of the bowl with a rubber spatula and mix for a few more seconds, if needed, until no more dry pockets of flour remain. The batter will be thick - don't be alarmed!
- Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes (adding time, if needed) until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. As always, don't overbake or the cupcakes will be dry.
- Gently lift out the cupcakes from the muffin tin onto a cooling rack to let cool completely. Frost as desired!
Notes
- This recipe can be doubled easily to make more cupcakes as needed.
- A quick buttercream frosting works well for topping, offering simplicity and good flavor.
- For a more special frosting, consider a richer, more complex icing to complement the cupcake's texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Cholesterol | 71mg | 24% |
| Sodium | 183mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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