Craving a taste of sunshine? These delightful yellow cake cupcakes are the perfect answer! Forget boxed mixes; this recipe delivers moist, fluffy cupcakes bursting with classic vanilla flavor, effortlessly made from scratch. Whether you're a seasoned baker or a kitchen novice, this easy recipe will guide you to baking success, transforming your kitchen into a fragrant haven of homemade goodness. These are perfect for birthdays, potlucks, or just a simple treat for yourself – they’re that delicious!
Ingredients:
For the Cupcakes:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Yellow food coloring (optional)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. This prevents sticking and ensures perfectly shaped cupcakes.
Making the Cupcake Batter:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for a light and airy cupcake.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but you can certainly do it by hand if you're feeling ambitious!
- Beat in the eggs one at a time, mixing well after each addition.
- In a small bowl, whisk together the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined – don't overmix! Overmixing develops gluten, resulting in tough cupcakes.
- Fill each cupcake liner about ¾ full.
Baking the Cupcakes:
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures vary, so keep an eye on them!
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from crumbling.
Making the Buttercream Frosting:
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. If the frosting is too thick, add a tablespoon of milk at a time until you reach your desired consistency.
- Stir in the vanilla extract and salt.
- Add yellow food coloring, if desired, to achieve a vibrant yellow hue.
Frosting the Cupcakes:
Once the cupcakes are completely cool, frost them generously with the buttercream frosting. Get creative! You can use a piping bag for decorative swirls or simply spread it on with a knife.
Tips for Perfect Cupcakes:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't overmix: Overmixing leads to tough cupcakes. Mix only until the ingredients are just combined.
- Check for doneness: Use a toothpick to check for doneness. If it comes out clean, your cupcakes are ready.
- Cool completely: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Variations:
- Lemon Cupcakes: Add the zest of one lemon to the batter and use lemon extract in the frosting.
- Chocolate Cupcakes: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Different Frostings: Experiment with different frostings like cream cheese frosting or chocolate ganache.
Nutritional Information (per cupcake, approximate):
- Calories: Approximately 350-400
- Fat: 18-20g
- Saturated Fat: 10-12g
- Sugar: 30-35g
- Protein: 4-5g
Enjoy these delightful yellow cake cupcakes! They are a simple pleasure that's sure to impress. Remember to share your baking adventures with us! Happy baking!