Yellow Cupcakes Recipe

Publisher Photo
Nothing is better than homemade cupcakes. They are so delicious and fluffy. Choose whatever frosting you want to top these treats.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 24 servings

Ingredients

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • Frosting of your choice

Nutritional Facts

1 cupcake (calculated without frosting) equals 163 calories, 6 g fat (4 g saturated fat), 32 mg cholesterol, 138 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. Preheat oven to 350°. Line 22-24 muffin cups with paper liners.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  3. Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting. Yield: about 2 dozen.
Originally published as Yellow Cupcakes in Taste of Home

Nutritional Facts

1 cupcake (calculated without frosting) equals 163 calories, 6 g fat (4 g saturated fat), 32 mg cholesterol, 138 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

Reviews for Yellow Cupcakes

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 27, 2014

"I want to try making these today but wondering if to use salted or unsalted butter. Please Help"

MY REVIEW
Reviewed Jun. 20, 2014

"Just what I have been looking for. These cupcakes should be called: The Perfect Vanilla Cupcake EVER! Moist and delicious married with perfect vanilla favor. I made a raspberry frosting to adorn the cupcakes and pressed a red raspberry into each cupcake before baking. They made a beautiful presentation and had a "to die for" taste. You won't go wrong with this recipe, so many possibilities!PS: I did use cake flour instead of regular flour with excellent results."

MY REVIEW
Reviewed Jun. 19, 2014

"I made these cupcakes today. They're light and fluffy and have a good taste. I used regular size cups and the recipe made 23 cupcakes. From a previous cupcake recipe that didn't turn out I learned not to use Argo baking powder without aluminum. It gave the cupcakes a horrible after taste so if anyone makes these cupcakes don't use aluminum free baking powder."

MY REVIEW
Reviewed May. 1, 2014

"Cupcakes turned out moist and fluffy. I used 1 1/2 sticks of butter and 2 tsp vanilla, I think I will cut sugar to 1 1/2 cups. These were exactly what I was looking for!"

MY REVIEW
Reviewed Apr. 17, 2014

"Wow!!! These cupcakes are great. Light and fluffy with a nice buttery vanilla flavor. The cupcakes are good enough to eat without frosting."

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