Name: Yellow Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 2/3 cup butter, softened -; 1-3/4 cups sugar -; 2 large eggs, room temperature -; 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Yellow Cupcakes

1. 2/3 cup butter, softened -

2. 1-3/4 cups sugar -

3. 2 large eggs, room temperature -

4. 1-1/2 teaspoons vanilla extract -

5. 2-1/2 cups all-purpose flour -

6. 2-1/2 teaspoons baking powder -

7. 1/2 teaspoon salt -

8. 1-1/4 cups 2% milk -

9. Frosting of your choice -

How to cook deliciously - Yellow Cupcakes

1. Stage

Preheat oven to 350°F. Line 24 muffin cups with paper liners.

2. Stage

Place the butter and sugar in a large bowl, and cream them together until they’re light and fluffy, five to seven minutes. We like to crank a good hand mixer or stand mixer on high for this job. Editor’s Tip: This step can be a bit tricky. Our guide on how to cream butter and sugar will help make sure you've got it down.

3. Stage

Crack in the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl. Add the vanilla, and beat until everything is fully incorporated.

4. Stage

In a separate bowl, whisk together the flour, baking powder and salt.

5. Stage

Add about half of the dry mixture to the wet mixture, and beat until just combined. Pour in all the milk, and beat until combined. Finally, add the rest of the dry mixture, and beat just until everything comes together. Editor’s Tip: Adding the ingredients alternately like this preserves the integrity of the butter mixture and ultimately prevents the cake from becoming tough or dense.

6. Stage

Fill the prepared cupcake liners three-fourths full. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

7. Stage

Cool the cupcakes in the muffin tins for 10 minutes, then transfer them to wire racks. Allow them to cool completely on the wire racks, then spread with frosting.