Recipe for Delicious Yellow Cupcakes
I always suggest using organic ingredients in my recipes whenever possible (the butter, sugar, eggs, flour, and milk in this case), but if you think that's silly for cupcakes, I am ok with that. I used these American flag cupcake holders from Cupcake Creations- I think they're adorable and I love that you don't need to put them in a muffin tin.
Servings: 0 Makes 12-16 cupcakes, depending on how much you fill the holders (I filled each holder only half-full with batter so the cooked cupcakes would be level with the top of the holders, and ended up with 16); if you want to make a 9 x 13 inch cake, you should double this recipe
Ingredients
- *1/2 cup 1 stick salted butter at room temperature
- *1 cup sugar
- *2 eggs at room temperature
- *1 1/2 cups organic all-purpose flour
- *1 teaspoon baking powder
- *1/2 cup whole milk at room temperature
- *1 teaspoon pure vanilla extract
Instructions
- 1. Preheat the oven to 350 degrees F. Line up the cupcake holders on a baking sheet.
- 2. Using a stand mixer, cream butter for 3-4 minutes until light and fluffy.
- 3. Add sugar and beat for several more minutes.
- 4. Crack eggs into a small bowl. Add them one at a time to the butter/sugar, beating well after each addition.
- 5. Whisk flour and baking power together in a medium bowl, then mix milk with vanilla extract in a small bowl.
- 6. Turn the mixer to the lowest speed, and add half of the dry ingredients. Add the milk mixture, and then the rest of the flour, beating after each addition to ensure all the ingredients are fully incorporated. Don't overmix, though.
- 7. Fill the cupcake holders 1/2 full only (you want the cupcakes to bake up flat) and bake for 20–25 minutes, or until lightly browned on top and a toothpick inserted into the center of one of the cupcakes comes out clean.
- 8. Allow to cool completely before proceeding with the decorating.