These yellow cupcakes are soft, buttery, moist, and lightly flavored with vanilla. They have a beautiful golden crumb and make a perfect base for vanilla buttercream, chocolate ganache, or your favorite frosting.
Ingredients
- 1½ cups (190g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (120ml) whole milk
- Yellow food coloring, optional
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar for 3–5 minutes, until light and fluffy.
4. Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine the Ingredients
Add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients.
Mix gently until just combined. Do not overmix.
If desired, add a few drops of yellow food coloring and mix until evenly distributed.
6. Bake
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. Allow them to cool completely before frosting.
Tips for the Best Yellow Cupcakes
- Use room-temperature butter, eggs, and milk for a smoother batter.
- Cream the butter and sugar well to create a light texture.
- Do not overmix after adding the flour.
- Start checking the cupcakes at 18 minutes to prevent overbaking.
- Let the cupcakes cool completely before adding frosting.
Frosting Ideas
These cupcakes pair well with:
- Vanilla buttercream
- Chocolate ganache
- Lemon cream cheese frosting
- Whipped cream and fresh berries
- Strawberry or raspberry frosting
- Chocolate frosting
Easy Variations
Confetti Cupcakes
Fold ¼ cup rainbow sprinkles into the batter before baking.
Chocolate Chip Cupcakes
Add ½ cup mini chocolate chips to the batter.
Jam-Filled Cupcakes
Once the cupcakes have cooled, make a small hole in the center and fill with strawberry, raspberry, or apricot jam.
Surprise-Filled Cupcakes
Fill the center with peanut butter, chocolate hazelnut spread, or lemon curd.
Storage
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
Frosted cupcakes can be stored in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture.
Freezing
Freeze unfrosted cupcakes in an airtight container or freezer bag for up to 1 month. Thaw at room temperature before decorating.
Frequently Asked Questions
Can I use oil instead of butter?
Yes. Oil will make the cupcakes softer and more moist, but they will have a less buttery flavor. Use the same amount of oil as the butter.
Can I make this recipe as a cake?
Yes. Pour the batter into a greased 8-inch round cake pan and bake at 350°F (175°C) for about 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Is yellow food coloring necessary?
No. The eggs and butter naturally give the cupcakes a golden color. Food coloring is optional if you want a brighter yellow.
Can I make these cupcakes dairy-free?
Yes. Replace the butter with plant-based butter and the milk with oat, almond, or another non-dairy milk.
Why did my cupcakes sink?
Cupcakes can sink if they are underbaked, overmixed, or if the oven door is opened too early. Bake until a toothpick comes out clean and avoid opening the oven during the first 18 minutes.
What frosting works best?
Vanilla buttercream is a classic choice, but chocolate ganache, lemon cream cheese frosting, whipped cream, and fruit-based frostings also work beautifully