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!
Servings: 12
Calories: 164kcal
Ingredients
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
Instructions
- 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!
Notes
Recipe adapted from The New Best Recipes Cookbook
Nutrition
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
