Homemade Yellow Cupcakes
I’m a chocolate cake kind of person. Chocolate cakes on a dessert menu always catch my eye. I have always insisted on chocolate cakes for my birthday and, 90% of the time when I bake a cake, it’s chocolate. But there are times when a classic golden vanilla cake is needed and I realized I didn’t have a go-to on hand.
Yellow cake is a classic for a reason and it’s a good recipe to have around. I found this recipe in a family cookbook– it was my Great Grandma Tuck’s and I’ve adapted it slightly for convenience.
She called for Crisco– I’m using butter. It called for cake flour but I rarely buy that so I’ve written it for all purpose flour + cornstarch (per a tip from The Kitchn). She also left out the yield size and some instructions so I’ve added those in 🙂
Homemade Yellow Cupcakes:
- Have a fine, tender crumb (they’re light + fluffy!)
- Are sweet enough but not too sweet–so they go with every frosting!
- Are easy to make + better for you than boxed mixes
- Use simple ingredients and pantry staples
This recipe yields 18 standard cupcakes or an 8-inch 2 layer cake. It works well with frostings, jam fillings, and simple glazes, too. These cupcakes are great for everything from parties and celebrations to “I need cupcakes” on a Tuesday. They are simple and delicious and you probably have everything you need on hand. So let’s make some classic yellow cupcakes!
Homemade Yellow Cupcakes
Equipment
- stand mixer or handheld mixer
Ingredients
- 1¾ c AP flour
- 1/4 c cornstarch
- 1¼ c sugar
- 2½ tsp baking powder
- 1 tsp salt
- 1/2 c unsalted butter, softened = 1 stick
- 2 large eggs
- 3/4 c milk
- 1½ tsp vanilla
- 2 tbsp milk
Instructions
- Preheat oven to 350°F. Line cupcake pan with paper liners or baking spray.
- Sift together flour and cornstarch in a medium bowl, then whisk in baking powder and salt. Set aside.
- In the bowl of a stand mixer or a large mixing bowl, cream together softened butter and sugar on medium speed until fluffy, about 2 minutes.
- Beat in eggs on medium speed, 1 at a time, until combined. Stir in the 3/4 cup milk and vanilla.
- Using low speed, add in the dry ingredient mixture until just combined, scraping sides if needed. Add in remaining 2 tbsp milk and stir once more.
- Scoop batter into prepared cupcake pan, filling each 2/3 full. If needed, shake pan gently to remove bubbles and level batter.
- Bake on 350°F for 20-25 minutes, until edges are lightly golden and tops spring back when touched. A toothpick inserted should come out clean. Let cool in pan for 5 minutes then remove to cooling rack to cool completely before frosting as desired.
Storage of cupcakes and/or batter:
- Unused cupcake batter can be stored in an airtight container in the refrigerator for up to 2 days. Let batter rest at room temperature for 30 minutes before baking as instructed.
- Cupcakes stored covered at room temperature are best enjoyed within 3 days.
Notes
Nutrition
Other Great Desserts:
I’m still probably going to pick chocolate cakes 90% of the time I have a choice– but I’m super excited to have a good, classic yellow cake in my arsenal now. I know I’ll be making these for family birthdays to come 🙂 And they go with just about every frosting so they will be versatile!
I hope you all are enjoying the start of summer– and find something fun to bake soon 🙂 Oh, and happy 30th birthday to my biggest fan and best friend– Andrew!
-Emma