Best 11 Homemade Yellow Cupcakes Recipes

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Yellow cupcakes are the quintessential classic cupcake. They have a reputation for being easy to make, and the result is a moist, fluffy, and flavorful cupcake that is perfect for any occasion. Whether you're a novice baker or a seasoned pro, this article will provide you with a comprehensive guide to making the best homemade yellow cupcakes. We'll explore the essential ingredients, step-by-step instructions, and tips for achieving a perfect cupcake every time.

Let's cook with our recipes!

THE PERFECT YELLOW CUPCAKE



The Perfect Yellow Cupcake image

Notes about the recipe: I did this for my wedding cake so that cutting would be easy (there's none to do!), sending people home with leftovers would be easy, and I could squirrel away a few for us to have back at the hotel after the wedding as well as freeze for our 1 year anniversary. It also made it fun for all the kids there and is quite impressive looking. I pulled lavender sugar tendrils and blew large sugar pearls too to decorate the cupcakes with. That may be a little ambitious for you and for me as the bride was a bit much those last few days of planning a wedding. null There is clear or white vanilla extract if you prefer the butter cream to be vanilla flavored or you can use any extract or alcohol like Grand Marnier for flavoring. For the decorations you can choose a color of ribbon that echoes the colors in the wedding. The cake charms set can be bridal or just reflect the couple's interests.

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 24 servings

Number Of Ingredients 14

2 cups sugar
1/2 cup water
4 egg whites
1 pound butter, cut up and softened slightly
1 teaspoon almond extract
1 cup unsalted butter
2 cups sugar
1 1/4 teaspoons vanilla extract
4 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
Edible pearlized fondant balls (in 3 sizes)

Steps:

  • Make the White Buttercream: Put the sugar in a saucepan fitted with a candy thermometer and pour the water down the walls of the pan to moisten the sugar without letting sugar crystals wash up on the walls of the pan. Run your finger through the center making an X to allow the water to seep into the sugar if it hasn't already. Bring the sugar to a boil over high heat and continue cooking to the "softball" stage (234 degrees F.).
  • Meanwhile, in a standing mixer fitted with the whip attachment, whip the egg whites to soft peaks and hold them on low speed until the sugar is ready. When the sugar syrup is has reached the softball stage, turn the mixer up to high and slowly pour the syrup down the side of the mixer. Let it continue to whip to cool down. When it's feeling somewhat cooled but still a little warm, start adding the butter a few pieces at a time until you have a smooth, whipped butter cream. Add the almond extract. Use right away or cover and chill. Re-warm or let sit out to warm up to room temperature to use.
  • Make the Cupcakes: Preheat the oven to 350 degrees F.
  • In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)
  • Decorate and Assemble the Cupcakes: Using a small spatula, frost the tops of the cooled cup cakes with the buttercream. Decorate each with a few pearls of fondant.
  • Tie the cake pull charms to the ends of the ribbons.
  • Arrange some of the cupcakes on the largest cake stand, leaving the center empty for the base of the next cake stand. Tuck some of the cake pull charms under some of the cupcakes, dangling the ribbons off the edge of the cake stand. Place the next cake stand in the center and repeat. Make as many tiers as you need. Finish the top with flowers, if you'd like.

YELLOW CUPCAKES



Yellow Cupcakes image

The sky's the limit as to what you can add to yellow cupcakes to enhance them! Try adding chocolate chips or your favorite nuts. Make it your way with the variation below.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

2 1/3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
2/3 cup milk

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.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 11 g, TransFat 0 g

YELLOW CUPCAKES



Yellow Cupcakes image

These classic back-to-school treats will surely be big hits.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 40m

Yield Makes 12

Number Of Ingredients 13

1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
Sprinkles, for decorating
1/2 cup (1 stick) unsalted butter, room temperature
3 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

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.

HOMEMADE YELLOW CUPCAKES



Homemade Yellow Cupcakes image

Just a simple yellow cupcake recipe from scratch that anybody can make. A sour cream or lemon type frosting is best on these jewels.

Provided by thegrindre

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 9

¾ cup unbleached all-purpose flour
2 tablespoons unbleached all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
⅓ cup milk

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.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 18.6 g, Cholesterol 51.9 mg, Fat 8.7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 104.8 mg, Sugar 11.5 g

YELLOW CUPCAKES



Yellow Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 15

3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 cup sugar
1 1/2 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup milk, at room temperature
3/4 teaspoon vanilla extract
3 large eggs, at room temperature, separated
Cream Cheese Frosting, recipe follows, or about 2 cups frosting of your choice
Colorful sprinkles
8 ounces cream cheese, at room temperature
2 3/4 cups confectioners' sugar
2 teaspoons heavy cream, at room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon grated orange zest

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 CUPCAKES



Yellow Cupcakes image

Nothing is better than homemade cupcakes. This yellow cupcake recipe makes delicious and fluffy treats. To top them, choose whatever frosting you want. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 9

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
Frosting of your choice

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.

Nutrition Facts : Calories 163 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 138mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

CLASSIC YELLOW CUPCAKES



Classic Yellow Cupcakes image

Sugar substitute makes these golden cupcakes a wonderfully sweet treat, whether used for dessert or as a fast snack. Light and buttery, the divine bites make a perfect contribution to a spring baby shower or a casual ending to lunch with friends. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 10

2/3 cup butter, softened
3/4 cup sugar blend
3 large eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup fat-free milk
Fat-free whipped topping, optional
1 teaspoon confectioners' sugar

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.

Nutrition Facts : Calories 171 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 171mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.

THE BEST HOMEMADE CUPCAKES



The Best Homemade Cupcakes image

After trying and tweaking multiple recipes, I've created one that works beautifully. These are super moist, delicious homemade cupcakes. Top with your favorite frosting and enjoy! Our children devour these, even without icing!

Provided by OzGal

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 40m

Yield 24

Number Of Ingredients 8

2 ⅓ cups all-purpose flour, sifted
2 cups white sugar
1 tablespoon baking powder
¾ teaspoon salt
2 large eggs
1 ½ cups milk
½ cup vegetable oil
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
  • Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
  • Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
  • Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 163.7 calories, Carbohydrate 26.8 g, Cholesterol 16.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 127 mg, Sugar 17.5 g

YELLOW CUPCAKES



Yellow Cupcakes image

Goes great with my Cherry Frosting (#189326) This is from Cooks Illustrated and are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients. Time does not include the cooling time. I've made these numerous times and they've never been anything like pound cake. It's a Cook's Illustrated recipe and with those I've found that if they don't turn out you're probably not following the recipe. They don't call it America's Test Kitchen for nothing.

Provided by AustinMama

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 cup granulated sugar (7 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter, room temperature (1 stick)
1/2 cup sour cream
1 large egg, room temperature
2 large egg yolks, room temperature
1 1/2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 224.6, Fat 10.9, SaturatedFat 6.4, Cholesterol 71.6, Sodium 158.8, Carbohydrate 29.2, Fiber 0.4, Sugar 17.1, Protein 2.9

YELLOW BUTTER CUPCAKES



Yellow Butter Cupcakes image

Classic yellow butter cupcakes got perfectly with a variety of frostings -- from Chocolate Ganache Glazes to our classic Seven-Minute Frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 36

Number Of Ingredients 10

3 cups cake flour, (not self-rising), sifted
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
3/4 teaspoon baking soda
9 ounces (2 sticks plus 2 tablespoons) unsalted butter, softened
2 1/4 cups sugar
5 large eggs plus 3 large yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract

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 SOUR CREAM CUPCAKES



Yellow Sour Cream Cupcakes image

This is a Food Network recipe by the Barefoot Contessa, Ina Garten. She called them "Flower Cupcakes" because she placed fresh flowers on the top of them.

Provided by Marie

Categories     Dessert

Time 35m

Yield 20-24 cupcakes

Number Of Ingredients 13

18 tablespoons unsalted butter
3 cups sugar
6 extra large eggs (room temp)
1 cup sour cream (room temp)
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups unsalted butter (room temp)
2 (8 ounce) packages cream cheese (room temp)
3/4 lb sifted confectioners' sugar
1 1/4 teaspoons vanilla extract

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.

Nutrition Facts : Calories 595.4, Fat 35.8, SaturatedFat 21.5, Cholesterol 150.8, Sodium 287.2, Carbohydrate 64.7, Fiber 0.5, Sugar 47.9, Protein 5.7

Tips:

  • Use room temperature ingredients: This will help your cupcakes mix together more smoothly and evenly.
  • Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, making your cupcakes lighter and more delicate.
  • Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
  • Sift the flour before measuring it: This will help ensure that you have the correct amount of flour and that it is evenly distributed throughout the batter.
  • Do not overmix the batter: Overmixing can make the cupcakes tough.
  • Fill the cupcake liners only 2/3 full: This will allow the cupcakes to rise properly without overflowing.
  • Bake the cupcakes at the correct temperature and for the correct amount of time: Underbaked cupcakes will be dense and gummy, while overbaked cupcakes will be dry and crumbly.
  • Let the cupcakes cool completely before frosting them: This will help prevent the frosting from melting.

Conclusion:

These yellow cupcakes are a classic recipe that is perfect for any occasion. They are easy to make, delicious, and can be decorated in any way you like. With a few simple tips, you can make perfect yellow cupcakes every time.

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