Yellow Cake Cupcakes
Servings 26 cupcakes
This Classic Yellow Cupcakes recipe has been heavily tested to yield the perfect crumb with flat tops perfect for frosting!
Ingredients
- 2¾ cups cake flour 365g
- ½ teaspoon baking soda 3g
- 1½ teaspoons baking powder 7g
- ¾ teaspoon salt
- 1½ cups granulated sugar 326g
- ⅔ cup salted butter 150g, room temperature - very soft, preferably Kerrygold or other European style butter
- ½ cup sour cream 125g, room temperature
- ⅓ cup vegetable oil 70ml
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 cup buttermilk 250ml, room temperature
Instructions
- Preheat your oven to 300°F and line two 12-count cupcake pans with liners, and set aside.
- In a medium bowl, whisk together 2¾ cups cake flour, ½ teaspoon baking soda, 1½ teaspoons baking powder, and ¾ teaspoon salt. Set aside.
- In a large bowl with a hand mixer or stand mixer fitted with a whisk attachment, cream together 1½ cups granulated sugar, ⅔ cup salted butter, ½ cup sour cream, ⅓ cup vegetable oil, and 1 tablespoon vanilla extract.
- Add the 2 large eggs and 2 large egg yolks one at a time, beating after each addition just until combined.
- Using a rubber spatula, fold in the dry ingredients in 3 parts alternating with the 1 cup buttermilk in 2 parts. Begin and end with the dry ingredients. Gently fold until only very small lumps remain. DO NOT use an electric mixer for this step.
- Evenly divide the batter between the cupcake liners, about scant ¼ cup of batter per liner, and bake for 25 to 30 minutes. A toothpick should come clean from the center when done.
- Allow the cakes to cool in the pan for 5 minutes before removing and transferring them to a wire rack to cool completely (about 1 hour before frosting).
Notes
- Make sure you use cake flour and not all-purpose flour. This will make for a better cake.
- Make sure all ingredients are at room temperature before you begin mixing. I highly recommend leaving the butter out overnight before preparing for the best results - you want the butter to be very soft but not melted.
- I tested this recipe with 1/2 oil and 1/2 butter and found that the reduced butter content was very noticeable in flavor. For the best flavor, stick with the recipe as written and make sure to use salted butter, preferably European style such as Kerrygold or Finlandia.
- For the eggs, I like using Vital Farms, Nellie's, or Consider brand. Egg quality is very important in Yellow Cake, as bright orange yolks will help give the cake its color and rich flavor.
- This recipe is slightly adapted from my yellow cake recipe, the biggest difference is that I replaced 1/2 cup of the buttermilk with a 1/2 cup of sour cream. The cupcakes had a smoother finish and no browning on the edges with this swap.
- We found that a scant 1/4 cup yielded the best results. So we measured by using a 1/4 cup measuring cup and making sure to wipe any excess batter off the sides of the cup, then ran a large rubber spatula over the top, which dipped down just a little bit into the cup, and this was perfect. You're looking to add about 1.9 ounces of batter to each liner.
- These cupcakes bake low and slow for an even crumb, no browning, and a slightly puffed but flat top that's perfect for frosting.
- You can frost the cake with your desired flavor and frosting recipe, although I highly recommend my chocolate frosting. Please note that the nutritional information is an estimate that is only for the cake, not the frosting.
- Sifting the dry ingredients helps remove lumps and aerates the mixture, allowing it to blend better with the wet ingredients and resulting in a lighter and finer crumb after baking.
- Folding in the dry ingredients instead of mixing helps keep the texture of the cake light and fluffy.
- Shelf Life: The cupcakes should be consumed within 3 to 4 days after baking. It can be stored at room temperature for up to 24 hours and then should be wrapped and placed in the refrigerator.
- How To Freeze: Bake and cool according to the recipe directions, except for frosting. Once the cake has cooled completely, wrap each layer with plastic wrap, then wrap each layer with aluminum foil, then place each layer in a large freezer bag. Freeze for up to three months. When ready to use, remove from the freezer and allow to thaw for 30 to 60 minutes while still wrapped. Then remove, unwrap, frost, and decorate as desired.
Nutrition
Calories: 160kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 98mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 235IU | Vitamin C: 0.04mg | Calcium: 33mg | Iron: 0.2mg
Find it online: www.sugarandsoul.co/yellow-cupcake-recipe/