Yellow Cupcakes Recipe

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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: 10 min. Bake: 15 min. + cooling
MAKES:22-24 servings
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES: 22-24 servings

Ingredients

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons 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°. 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. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. Fill paper-lined muffin cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 22-24 cupcakes.
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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