Best Yellow Buttermilk Cupcakes Recipes

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YELLOW CUPCAKES



Yellow Cupcakes image

Nothing is better than homemade cupcakes. This yellow cupcake recipe makes delicious and fluffy treats. To top them, choose whatever frosting you want. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 9

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
Frosting of your choice

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.

Nutrition Facts : Calories 163 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 138mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

HOMEMADE YELLOW CUPCAKES



Homemade Yellow Cupcakes image

Just a simple yellow cupcake recipe from scratch that anybody can make. A sour cream or lemon type frosting is best on these jewels.

Provided by thegrindre

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 9

¾ cup unbleached all-purpose flour
2 tablespoons unbleached all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
⅓ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk flour, baking powder, and salt together in a large bowl until well blended.
  • Combine sugar and butter in a medium bowl with an electric mixer until fluffy, about 2 minutes. Add eggs and vanilla extract; beat until combined, about 2 minutes. Pour into the flour mixture and beat, while adding milk, until just blended. Don't overmix. Fill the prepared muffin cups with batter, 2/3 to 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 18.6 g, Cholesterol 51.9 mg, Fat 8.7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 104.8 mg, Sugar 11.5 g

YELLOW CUPCAKES



Yellow Cupcakes image

These classic back-to-school treats will surely be big hits.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 40m

Yield Makes 12

Number Of Ingredients 13

1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
Sprinkles, for decorating
1/2 cup (1 stick) unsalted butter, room temperature
3 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
  • In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
  • Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
  • Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
  • Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.
  • Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.

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