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Yellow Cupcakes

Serves 10

30 min

Yellow Cupcakes

Recipe GLPRbc4e5231917ddf

0.0(0)
Dessert
30 min
Servings: 10
Oven
SNAP eligible

Tender, delicate yellow cupcakes with a fine, velvety crumb. These classic vanilla cupcakes are made with cake flour for exceptional softness and feature a subtle butternut and vanilla flavor. Perfect for frosting and decorating, or enjoying plain.

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Ingredients

3/4 cup plus 2 tablespoons cake flour

1/2 cup granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons unsalted butter, room temperature

1 large egg, room temperature

3 tablespoons sour cream

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1/4 teaspoon butternut and vanilla extract

1/3 cup whole milk

Directions

  1. Preheat your oven to 350°F and insert paper liners into a 10-cup muffin tin.

  2. In a large mixing bowl, combine cake flour, baking powder, baking soda, salt, and granulated sugar. Stir the dry ingredients together.

  3. Cut the room-temperature butter into small pieces and add to the dry ingredients. Using a heavy-duty scraper or wooden spoon, work the butter throughout the dry mixture until all ingredients are evenly coated.

  4. In a separate small bowl, whisk together the egg, sour cream, vegetable oil, vanilla extract, and butternut and vanilla extract until the mixture is smooth and homogeneous.

  5. Pour the egg mixture into the flour mixture and stir until just combined. Slowly add the milk while continuing to stir until all dry streaks disappear.

  6. Using a hand-held electric mixer on medium speed, beat the batter for 30 seconds to 1 minute until it becomes velvety smooth and slightly thickened.

  7. Divide the batter evenly among the paper-lined muffin cups, filling each about two-thirds full.

  8. Bake for approximately 15 minutes. The cupcakes will not brown significantly, so use a toothpick test: insert a toothpick into the center of a cupcake—when it comes out clean with no batter clinging to it, the cupcakes are done.

  9. Remove the muffin tin from the oven and allow the cupcakes to cool slightly before turning them out of the pan to cool completely on a wire rack.