Yellow Cupcakes Recipe

This Yellow Cupcakes Recipe is an old-fashioned, from-scratch butter cake. A classic homemade cupcake for birthday parties, topped with chocolate buttercream (or your other favorite frosting.)

Author Amber Brady

Prep Time 15

Cook Time 20

Total Time 35

Yields cupcakes

Ingredients

2 ⅓ cups (280 g) all-purpose flour, (stir, spoon, & level)
2 tsp baking powder
½ tsp salt
¾ cup (170 g) butter, room temperature
1 ½ cups (300 g) granulated sugar
3 large eggs, room temperature
¼ cup (59 ml) oil, (canola/vegetable)
2 tsp vanilla
1 cup (237 ml) buttermilk, (or whole milk) room temperature

Instructions

Preheat oven to 350 degrees Fahrenheit. Line cupcake pans with paper baking cups.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy; about 2-3 minutes.
Add eggs one at a time, beating well after each addition. Add the oil and vanilla while the mixer is running on low speed. Mix until just incorporated.
Alternately add the flour mixture one-third at a time, and milk one-half at a time on low speed, beginning and ending with the flour mixture. Only mix each addition until almost, or just barely blended. Do not over-mix!
Fill baking cups 2/3 full. A #24 scoop is great for this. (About 30 cupcakes.)
Bake at 350˚F for 15-20 minutes or until a toothpick inserted in the center comes out clean or the cake springs back when touched. Cool 5 minutes. Remove cupcakes from pans and place onto cooling racks. Cool completely. Frost with Chocolate Buttercream Frosting or other desired frosting.

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