Yellow Cupcakes

Yellow Cupcakes


  • 2 ¼ cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup milk


  • Preheat oven to 350° Fahrenheit.
  • In a medium bowl, whisk together the cake flour, baking powder and salt until well blended. Set aside.
  • Using an electric mixer fitted with the paddle attachment on medium-high speed, cream the butter and granulated sugar until light and fluffy.
  • Crack the 2 eggs in a liquid measuring cup. Add the vanilla to the eggs.
  • On low speed, add half of the egg mixture to the butter and sugar. Blend well before adding the remaining egg mixture.
  • On low speed, add one third of the dry ingredients into the butter mixture and blend well.
  • Add one half of the milk. Blend well on low speed, scraping down sides of the bowl as necessary.
  • Add another third of the dry ingredients and mix until incorporated. Add the remaining milk followed by the remaining one third dry ingredients. Mix until well blended.
  • Using a 2 ounce ice cream scoop, scoop batter into lined cupcake pans.
  • Bake for 20-25 minutes or until a small sharp knife inserted into the center of the cupcakes comes out clean.


Makes approximately 2 dozen cupcakes