Perfect Yellow Cupcakes
20m
Serves 12
Directions
- 1Preheat oven to 350°F (175°C).
- 2Line a 12-cup muffin tin with liners.
- 3Whisk flour, baking powder, and salt in a bowl.
- 4Beat butter and sugar until light and fluffy (~3 mins).
- 5Add eggs one at a time, mixing well after each.
- 6Stir in vanilla.
- 7Add ⅓ of the flour mixture, mix until just combined.
- 8Pour in ½ of the milk, mix gently.
- 9Repeat, ending with flour.
- 10Divide batter evenly among liners (⅔ full).
- 11Bake 18-20 mins until a toothpick comes out clean.
- 12Cool 5 mins in pan, then transfer to a rack.
- 13Once completely cool, frost with vanilla buttercream or your favorite icing.
Ingredients
- flour
- baking powder
- salt
- butter
- sugar
- eggs
- vanilla
- milk
- vanilla buttercream
- cup sprinkles
- buttermilk
Equipment
oven12-cup muffin tinlinersbowlrack
Tips
- For extra moist cupcakes, substitute buttermilk for regular milk.
- For a funfetti version, fold in ½ cup sprinkles before baking.
- Rotate the pan halfway through for even baking.
- Unfrosted cupcakes freeze well for 1 month.
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