Basic Yellow Cupcakes are an essential item in any home cook's repertoire.
Nutritional Information
(per serving)
| Calories | -- |
| Total Fat | -- |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | -- |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
Yields: 12 cupcakes
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Oven Temp: 350
Ingredients
| U.S. | Metric | Conversion chart |
- 1.333 cup(s) cake flour
- 3/4 teaspoon(s) baking powder
- 1/4 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 1 stick(s) (1/2 cup) unsalted butter, softened
- 3/4 cup(s) granulated sugar
- 2 large eggs
- 1 teaspoon(s) vanilla extract
- 1/2 cup(s) buttermilk
Directions
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Add unsweetened cocoa powder to flour before sifting. In a small bowl, sift flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter until creamy. Gradually beat in granulated sugar; beat 2 minutes until fluffy. Beat in eggs one at a time until well blended; beat in vanilla. Beat in flour mixture, alternating with buttermilk, just until smooth. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until tops spring back when lightly pressed. Let cool. Top with frosting.
- To make Lemon Cupcakes: Prepare Yellow Cupcakes, omitting vanilla. Add 2 teaspoons grated lemon zest and 1/4 teaspoon lemon extract.
- To make Red Velvet Cupcakes: Prepare Yellow Cupcakes, adding 2 tablespoons unsweetened cocoa powder to flour mixture before sifting. Stir 1 tablespoon red food coloring and 1 teaspoon vinegar into buttermilk.
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