Best 6 Classic Yellow Cupcake Recipes

CLASSIC YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake).
• Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
• For icing:
• Put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
• Add the confectioners' sugar, milk, butter, vanilla extract, and salt and beat with an electric mixer until smooth and creamy. Divide icing evenly between cupcakes and swirl with the back of a spoon or an offset spatula. Top with a sugar cookie or marshmallow candies. Serve.

HOMEMADE YELLOW CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk flour, baking powder, and salt together in a large bowl until well blended.
• Combine sugar and butter in a medium bowl with an electric mixer until fluffy, about 2 minutes. Add eggs and vanilla extract; beat until combined, about 2 minutes. Pour into the flour mixture and beat, while adding milk, until just blended. Don't overmix. Fill the prepared muffin cups with batter, 2/3 to 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

YELLOW CUPCAKES

Steps:

• Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
• In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
• Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
• Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
• Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.
• Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.

CLASSIC YELLOW CUP CAKES

Steps:

• 1. Preheat oven to 350F. Line a standard 12-cup muffin tin with cupcake liners.
• 2. Whisk flour, baking powder, and salt together in a medium bowl.
• 3. For cupcakes: Beat eggs and sugar in a medium bowl using a mixer until light and foamy, about 2 minutes. Beat in butter and vanilla. Gradually pour in butter and then vanilla. Reduce speed to and mix in half of dry ingredients. Beat in milk. Add remaining dry ingredients and beat to combine. Do not over mix.
• 4. Pour about 1/3 cup batter into each cup in muffin tin. Bake until a tester, inserted in center of cakes, comes out clean, 20 to 25 minutes. Cool on a rack. in tin, for 10 minutes, Release cupcake and cool completely.
• 5. For icing: Place chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so water to a very slow simmer; set bowl over, but not touching, water. Stir chocolate occasionally until melted and smooth.
• 6. Add confectioners' sugar, milk, butter, vanilla extract, and salt and beat with a mixer until smooth and creamy. Pipe icing onto cupcakes using a large star tip. Top with sprinkles. Serve.

CLASSIC YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350°F (177°C). Line the muffin tin with cupcake liners. Set aside.
• Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In another medium bowl, beat the eggs and sugar with a stand mixer (with paddle attachment) or electric handheld mixer until light and foamy, about 2 minutes. While beating, slowly pour in the butter and then the vanilla. While mixing, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do NOT overmix the batter. Gently fold in 1/2 cup sprinkles.
• Divide the batter evenly in the prepared cupcake liners. Bake for about 20-25 minutes until a toothpick inserted in the middle comes out clean. Allow cupcakes to cool completely before frosting.
• Sift 3 cups confectioners' sugar & cocoa powder into a medium bowl. Set aside.
• On medium speed, cream butter for a few minutes in a stand mixer with the paddle attachment. Turn speed to LOW and slowly pour in the dry ingredients. Be careful so that the dry ingredients do not blow everywhere! Mix until sugar/cocoa are absorbed by the butter.
• Turn up mixer to medium speed and add the vanilla and salt. Slowly add in the half + half (or milk or cream) and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of confectioners' sugar if needed to increase frosting thickness (I did not need it).
• Pipe or spread the frosting onto the cooled cupcakes. Decorate with additional sprinkles, if desired.

YELLOW CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
• In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.