Yellow Cupcakes
User Reviews
4.7
57 reviews
Excellent
Yellow Cupcakes
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These Ultra-Moist Yellow Cupcakes are tender, moist, and fluffy, and will hold up to a generous amount of chocolate frosting on top! Easy to make and total crowd-pleasers.
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Ingredients
For the cake:
- 1 1/4 cups plus 2 tablespoons (175 grams) all-purpose flour, measured correctly
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/8 teaspoon baking soda
- 6 tablespoons (85 grams) unsalted butter, at cool room temperature
- 1 cup (200 grams) granulated sugar
- 2 tablespoons vegetable oil
- 1 large egg, at cool room temperature
- 1 large egg yolk, at cool room temperature
- 2 teaspoons vanilla
- 1/2 cup (119 grams) buttermilk, at cool room temperature
- 1 Batch of Best Chocolate American Buttercream
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Instructions
Make the cake:
- Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
- In a medium bowl whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Add the oil and beat for another minute, or until smooth. Add the egg, egg yolk, and vanilla one at a time, beating very well between additions until combined.
- On low speed, add the flour mixture and buttermilk in three alternating additions, beginning and ending with the flour. Mix until just combined. Do not overmix. Batter will be fairly thick.
- Divide the batter evenly among the cupcake cavities, filling each about 2/3 to 3/4 full. Don't overfill - you may need to bake up to 15 cupcakes if using a pan with smaller cavities. Bake for about 15 to 18 minutes, or until a toothpick comes out clean and the tops are springy to the touch. Let cool for 20 minutes in tin before turning out onto a cooling rack.
Frost the cupcakes:
- Use an offset spatula to frost each cupcake. Alternatively, place the frosting in a piping bag fitted with a round or star tip and pipe the frosting onto the cupcakes.
- Frosted cupcakes can be stored in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Allow to come to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
4.7
57 reviews
Excellent
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