Best Yellow Cupcakes Recipes

YELLOW CUPCAKES

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.

YELLOW CUPCAKES

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.

YELLOW CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
• In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.

CLASSIC YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake).
• Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
• For icing:
• Put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
• Add the confectioners' sugar, milk, butter, vanilla extract, and salt and beat with an electric mixer until smooth and creamy. Divide icing evenly between cupcakes and swirl with the back of a spoon or an offset spatula. Top with a sugar cookie or marshmallow candies. Serve.

HOMEMADE YELLOW CUPCAKES

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.

MINI VANILLA BEAN YELLOW CUPCAKES WITH CREAMY CHOCOLATE FROSTING

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray.
• Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups cane sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla extract, vanilla seeds and egg yolks in a medium bowl.
• In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.
• Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed with the whisk attachment, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
• Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain.
• Fill the mini-muffin tin liners three-quarters full and bake until just firm, 8 to 12 minutes. Let cool, and then frost with Creamy Chocolate Frosting.
• Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla and espresso powder and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the chocolate. Pulse until the frosting is creamy, about 15 seconds.

CLASSIC YELLOW CUPCAKES

Steps:

• In a large bowl, cream butter and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Top with a dollop of whipped topping if desired, then dust with confectioners' sugar.

YELLOW BUTTER CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
• Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.
• Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

YELLOW CUPCAKES

Steps:

• Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
• In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
• Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
• Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
• Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
• Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
• Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Remove the cakes from the oven and cool completely.
• Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
• Reduce the speed of the mixer to low. Add the heavy cream, vanilla, and zest. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

YELLOW BUTTERMILK CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

YELLOW BUTTER CUPCAKES FOR HAMBURGER CUPCAKES

Steps:

• Preheat oven to 350 degrees. Butter and flour two standard muffin tins, or line muffin tins with paper liners; set aside.
• In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as necessary. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low, add flour mixture in three parts, alternating with milk and beginning and ending with flour, mixing well after each addition.
• Divide batter evenly among muffin cups. Bake, rotating pans halfway through, until golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and let cool completely on wire racks before frosting.

PERFECT YELLOW/VANILLA CUPCAKES

Steps:

• beat the eggs and sugar on full speed until the sugar dissolves and the eggs are light and creamy.
• add the rest of the ingredients. (don't forget to sift the flour).
• on low speed, beat just until the ingredients are incorporated. DO NOT over beat.
• bake ate 180 C (355 F) for 20-25 min or until the tops are golden brown.

GLUTEN-FREE YELLOW CUPCAKES W/ COCONUT CREAM CHEESE FROSTING RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees F. Grease and flour or line cupcake pan with liners. Beat sugar and eggs in large bowl of mixer at medium speed for 2 minutes. In another large bowl, add flours, cornstarch, tapioca starch, salt, baking powder and xanthan gum. Whisk to combine. Add flour mixture, oil, milk and vanilla to mixer bowl and beat on medium for 2 minutes. Spoon batter into prepared pan. Place in center of oven and bake for 20 minutes or until lightly browned and a stick comes out clean. Cool on rack. Top with frosting of choice or see recipe below. Coconut Cream Cheese Frosting: Beat together 4 ounces Neufchâtel cream cheese, softened 3 tablespoons butter, softened 1 cup powdered cane sugar or erythritol 2 teaspoons pure vanilla extract 1/2 cup unsweetened shredded coconut a bit of milk as needed to desired consistency

YELLOW SOUR CREAM CUPCAKES

Steps:

• Preheat oven to 350° and insert paper liners in muffin tins.
• Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.
• Add sour cream and vanilla.
• Sift together dry ingredients and with mixer on low speed, add to the butter mixture.
• Mix just until combined.
• Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool to room temperature on a wire rack.
• For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth.
• Spread frosting generously on each cupcake.

YELLOW CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Whisk together the flour, baking powder and salt in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to overmix the batter. Divide the batter evenly among the prepared cups (about 1/3 cup batter per cupcake).
• Bake until a toothpick inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove and transfer to the rack to cool completely.
• For the frosting: Beat together the cream cheese, peanut butter and butter in a large bowl using an electric mixer on medium speed until smooth. Reduce the speed to low and beat in the confectioners' sugar until incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with chopped peanuts.

YELLOW CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Whisk together the flour, baking powder and salt in a medium bowl. In another medium bowl, beat together the eggs and sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to overmix the batter. Divide the batter evenly among the prepared cups (about 1/3 cup batter per cupcake).
• Bake until a toothpick inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove and transfer to the rack to cool completely.
• For the frosting: Using an electric mixer, beat together the cream cheese and butter on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined. Spread or pipe onto the tops of the cupcakes. Top with sprinkles.

GLUTEN-FREE YELLOW CUPCAKES

Steps:

• Preparing to bake: Heat the oven to 375 degrees F. Grease two 12-cup muffin tins. (For best results, use cupcake liners here.)
• Combining the dry ingredients: Whisk together the flour mix, the psyllium, baking powder, baking soda, and salt. Set aside.
• Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Using the paddle attachment at medium speed, whirl the butter and sugar together until they are thoroughly combined, creamy, and fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl with a rubber spatula once in a while.
• Combining the wet ingredients: Whisk together the eggs, egg yolks, and vanilla extract. Set aside.
• Finishing the batter: With the stand mixer running, add the egg mixture, one tablespoon at a time, to the creamed butter and sugar. When the entire mixture is incorporated into the butter and sugar mixture, add 1/3 of the dry ingredients to the bowl. When there is no visible sign of flour, add 1/2 of the buttermilk. When that is incorporated, repeat this process, ending with the dry ingredients.
• Baking the cupcakes: Using a small ice cream scoop, spoon enough cake batter into the prepared muffin tins to fill each one 2/3 of the way. Put the tin into the oven and bake until the cupcakes are slightly firm to the touch and a toothpick inserted into the cupcakes comes out clean, 20 to 30 minutes.
• Allow the cupcakes to cool in the tins for 15 minutes. Run a butter knife around the edges of the cupcakes, then turn them onto a cooling rack.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

YELLOW CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Chocolate Buttercream Frosting.
• In a large bowl, sift together the confectioners sugar and cocoa, and set aside.
• In another large bowl, cream butter until smooth.
• Gradually add in one quarter of the sugar mixture, 2 Tbsps at a time.
• Add in all of the vanilla, then another quarter of the sugar mixture, two tablespoons at a time.
• The mixture should be firm. At this point, gradually add the milk, about a 1/2 tablespoon at at a time, alternating with 2 tablespoons at a time of the rest of the sugar mixture.
• Classic Vanilla Cupcakes.
• Preheat oven to 350 degrees.
• Put the flour, sugar, baking powder, salt and butter in an electric mixer with a paddle attachment (or use a hand-held electric whisk) and beat on slow until you get a sandy consistency and everything is combined.
• Gradually pour in half the milk and beat until the milk is just incorporated.
• Whisk the eggs, vanilla extract, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
• Continue mixing for a couple more minutes until the mixture is smooth. Do not over-mix.
• Pour the mixture into a muffin pan lined with paper cases until two thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched (smaller cupcakes will need 3-5 minutes less baking time).
• A toothpick inserted in the center should come out clean.
• Leave the cupcakes to cool slightly in the tray before turning out on to a wire cooling rack to cool completely.
• When the cupcakes are cold, frost with chocolate buttercream frosting.

YELLOW CAKE AND BROWNIE TOPPED CUPCAKES

Steps:

• 1. Mix the first four ingredients (yellow cake mix, eggs, vegetable oil, water) together in a bowl.
• 2. Line a cupcake pan with liners.
• 3. Spoon in 2 tablespoons of the yellow cake mix.
• 4. Mix the next 4 ingredients together (brownie mix, eggs, vegetable oil, water) to make the brownie tops.
• 5. Spoon in 2 tablespoons on top of the yellow cake mix.
• 6. Place in oven preheated to 350 F.
• 7. Bake for about 25 minutes or until a toothpick comes out clean. Take out of the pan and let cool for an hour.
• 8. Take the whipped cream cheese icing and put it in a baggie or piping bag. Cut the corner.
• 9. Start to ice the cupcakes.
• 10. Sprinkle some candy sprinkles on them.
• 11. Enjoy!

YELLOW CUPCAKES

Steps:

• Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
• Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment (I just use my hand mixer and have great results). Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
• Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.