This Yellow Cupcakes recipe is an old-fashioned, from-scratch butter cake. It’s a classic homemade cupcake for birthdays and celebrations, delicious topped with chocolate buttercream or your favorite frosting.
Yellow cupcakes are a timeless birthday favorite, especially when paired with chocolate buttercream frosting. The combination is nostalgic and always a crowd-pleaser.
These cupcakes might even rival funfetti for grown-ups — though kids and sprinkle fans might disagree.
Yellow Cupcakes vs. Vanilla
The main difference between yellow cupcakes and vanilla cupcakes is the fat and egg content. Yellow cupcakes use mostly butter and more eggs, giving them a richer flavor and a deeper golden color. This recipe combines mostly butter with a touch of oil to keep the cupcakes moist while preserving that classic buttery taste.
You can make these cupcakes from scratch using everyday pantry ingredients: flour, sugar, eggs, milk, and butter. If you keep basic baking supplies on hand, there’s no need for a special trip to the store.
Top them with your favorite frosting. Chocolate buttercream is a classic choice, but chocolate cream cheese, vanilla buttercream, or a cream cheese frosting would also be excellent.
Below are a few practical tips to help you achieve light, tender cupcakes every time.
Baking Tips:
- Cream the butter and sugar until light and fluffy. This usually takes 2–3 minutes. “Light” refers to both color and texture.
- Add eggs one at a time, beating well after each one. This helps the eggs emulsify into the butter, creating a stable, airy batter.
- Use buttermilk or whole milk for the best flavor and texture. If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon white vinegar or lemon juice to a measuring cup, then adding milk to reach 1 cup. Let it rest for 5 minutes before using.
- Alternate adding dry ingredients and milk, beginning and ending with the dry ingredients. Add the flour in thirds and the milk in halves, mixing only until just combined. Overmixing develops gluten and can produce a dense, tough crumb.
Yellow Cupcakes Recipe
Ingredients
- 2 1/3 cups (280 g) all-purpose flour (stir, spoon, & level)
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (170 g) butter, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1/4 cup (59 ml) oil (canola or vegetable)
- 2 tsp vanilla extract
- 1 cup (237 ml) buttermilk or whole milk, room temperature
Equipment
- Cupcake pans
- Paper cupcake liners
Instructions
- Preheat oven to 350°F (175°C). Line cupcake pans with paper liners.
- In a medium bowl, sift (or whisk) together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. With the mixer on low, add the oil and vanilla and mix just until combined.
- Alternate adding the flour mixture (in three parts) and the milk (in two parts), beginning and ending with the flour. Mix each addition only until nearly combined—do not overmix.
- Fill each cupcake liner about two-thirds full (a #24 scoop works well). This recipe makes about 30 cupcakes.
- Bake at 350°F for 15–20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with chocolate buttercream or your preferred frosting.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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