Yellow Cupcake Recipe
This easy yellow cupcake recipe makes cupcakes that are moist and slightly dense, perfect for holding a big pile of frosting. Using only a handful of ingredients and one bowl, it’s easy to whip up a batch of these homemade treats for birthday parties, holidays, or other fun events!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Calories: 164kcal
12 cupcakes
- 1 ½ cups unbleached flour 7.5 oz
- 1 cup sugar 7 oz
- 1.5 tsp baking powder
- ½ tsp salt
- 1 stick butter 8 tbsp
- ½ cup sour cream
- 1 large egg
- 2 large egg yolks
- 1 ½ tsp vanilla extract
24 cupcakes
- 3 cups flour 15 oz
- 2 cups sugar 14oz
- 3 tsp baking powder
- 1 tsp salt
- 2 sticks butter 16 tbsp
- 1 cup sour cream
- 3 whole large eggs
- 2 large egg yolks
- 3 tsp vanilla extract
Preheat oven to 350 degrees.
Line cupcake pan with liners.
Whisk flour, sugar, baking powder, and salt in the bowl of a standing mixer with a paddle attachment.
Add butter, sour cream, egg, egg yolks, and vanilla.
Slowly mix until just combined, about 30 seconds.
Scrape down the sides of the bowl and continue to hand mix with a spatula until the flour is fully combined. You want to try and not overmix it.
Add 4 tablespoons of batter (¼ cup) into each cupcake holder (using an ice cream scoop makes this so easy!)
Bake until you can stick a toothpick into the center of the cupcakes and they come out clean, about 20-24 minutes.
Let cool 5-10 minutes in the pan, then remove all the cupcakes to finish cooling on a wire rack. Do not frost them until they are fully cooled down.
Frost with frosting of choice, or eat plain!
Serving: 1cupcake | Calories: 164kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 120mg | Potassium: 100mg | Sugar: 17g | Vitamin A: 150IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.4mg