Join our community of Solution Seekers!

Yellow Cupcakes

Place setting
five_whole_stars
Click a Star to Rate This Recipe
Serves 12| Hands-On Time: | Total Time:

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
  • 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.
April, 2006

Nutritional Information

  • Per Serving
  • Calories 176Calories From Fat 40%
  • Fat 8g
  • Sat Fat 5g
  • Cholesterol 54mg
  • Sodium 75mg
  • Carbohydrate 23g
  • Fiber 0g
  • Sugar 13g
  • Protein 3g
What does this mean? See Nutrition 101 .

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.