Best Yellow Cupcake Recipe from Scratch

There are only a few simple things to consider when making the best Yellow Cupcake Recipe from Scratch. First of all – use only the best quality of ingredients. If you want to taste a quality baked good, you need to make sure you have quality items going in to it. Get good baking flour instead of the generic all purpose, etc.

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Make sure all the ingredients are at room temperature. Something as simple as cold butter can effect the final product. That butter will melt when you pop the cupcakes in the oven, and dilute the rest of the batter, resulting in a greasy mess that fails to rise correctly. By having all ingredients at the same temperature, you have better success.

Don’t over-mix the batter. The process of mixing incorporates air into the batter. While some air will help it all rise, too much air will create air bubbles in the batter that turn into tunnels inside your finished product when you bake it. That ruins not only the aesthetics of your final product, but the consistency and texture. That makes a great difference when looking for the bst yellow cupcakes from scratch, or any cupcakes.

Use a scoop, not just eyeball it. Make sure you have the same amount of batter in each cupcake liner. Consistency is the key here – when they are all the same size, it is easier to judge when the batch is finished cooking. Otherwise you end up with a mix of over cooked, under cooked, and perfect all in the same batch.

Be oven smart: preheat it, bake in the middle, don’t open the oven while things are baking. Preheating the oven makes it ready to bake your treats as the oven is seriously important about your baking. When you use the middle of the oven, it gets the best air circulation, again, for an even finished product. Keeping that oven door closed means you are baking at a consistent temperature instead of rapidly dropping the temperature and then bringing it slowly back up again.

Best Yellow Cupcake Recipe from Scratch

You will need:

  • 1 1/2 C  flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1 C sugar
  • 1/2 C unsalted butter, room temp
  • 1 large egg, room temp
  • 2 large egg whites, room temp
  • 1/2 tsp vanilla
  • 1/3 C buttermilk

Directions:

Preheat oven to 350. Line cupcake pan with paper liners.

Stir flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In an electric stand mixer whip the butter and sugar until pale and fluffy in the mixing bowl. Add in an egg, then the egg whites one at a time.  Add the vanilla with the second egg white.

Measure out the buttermilk.

Mix 1/3 of the flour mixture alternating with 1/2 of the buttermilk. Mix after each addition only until just combined.

With all ingredients blended spoon the batter into the paper-lined cupcake pan until each tin is 3/4 filled. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool in the cupcake pan for 10 minutes.

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