Yellow Cupcakes

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preparation
15
minutes
cooking
45
minutes
Serves 12

Ingredients

1 1/4
cups
flour
1
teaspoon
baking powder
1/8
teaspoon
kosher salt
7
tablespoons
unsalted butter, at room temperature
3/4
cup
sugar
2
large eggs
2/3
cup
whole milk
1
teaspoon
vanilla extract

Directions

  1. Heat oven to 350° F.
  2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  3. In the bowl of a mixer fit with a paddle attachment, beat the butter and sugar until light and creamy, about 3 minutes. Add the eggs, 1 at a time, stirring after each addition.
  4. Add the flour mixture in 2 batches, alternating it with the milk and mixing just until incorporated. Add the vanilla and combine.
  5. Divide the batter among 12 cupcake tins with paper liners. Bake until golden, about 20 minutes. Let cool in tins for a few minutes, then transfer to a wire rack to cool completely before frosting or decorating.
  6. To freeze: Leave the cupcakes undecorated. Place the plain cupcakes in a large resealable plastic bag. Store for up to 3 months. Thaw at room temperature, about 40 minutes.
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Fat 8 g
  • Sat Fat 5 g
  • Cholesterol 54 mg
  • Sodium 75 mg
  • Carbohydrate 23 g
  • Fiber 0 g
  • Sugar 13 g
  • Protein 3 g
What does this mean? See Nutrition 101.

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