AuthorSarah RacineCategoryCakes, DessertDifficultyBeginnerYield = 12 cupcakes
Need a classic yellow cupcake that works for any occasion? Look no further!
The temperature of the butter is important, otherwise the "creaming method" for mixing will not work. Do not use anything other than softened, solid butter. The more you whip it at the beginning, the lighter and fluffier your cake will be!
When the time for decorating comes, check out our page on frostings if you need more information.
350F, or 325F convection, middle rack
Line 12 cup standard size muffin tin with liners (it is a best practice to grease under liners as well as above them).
In a 5-6 quart bowl and electric mixer with paddle attachment, mix in this order using "the creaming method". Remember, an electric mixer is strongly recommended for any recipe using a solid fat (unless you have incredible stamina and strength).
-Sugar and butter- paddle until smooth on medium low speed, for 2 minutes . You can absolutely mix even longer; the lighter in color your butter gets, the more small air pockets will tenderize your product.
-Egg and egg yolk, ONE AT A TIME, paddle until emulsified (no clumps, but a smooth texture), for 2 minutes .
-Extract and sour cream, paddle until smooth on medium low speed, for 30 seconds . If you go longer, that's okay; it is impossible to overmix at this point.
-In a separate bowl, take all dry ingredients (flour, baking powder, salt) and whisk for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Add all dry into the mixing bowl, and gently paddle in dry ingredients on a low speed until dough just comes together, 45 seconds , DO NOT OVERMIX! You want to develop as little gluten as possible to prevent a tough and dry texture.
Optionally, you can let your batter rest for 10 minutes at room temperature, as this will help any gluten formed relax and will result in a more tender product.
Divide cupcake batter evenly between all 12 cups, about 3/4 full in each liner (I like using an ice cream scoop for this, but a large spoon works fine).
To easily and neatly decorate your cupcakes later on, do not overfill your cupcake tins! If you have extra batter left over, that is fine, It is better to not use it all (or bake off excess batter in a small pan to create scraps or cake crumbs) then to overfill your cupcakes!
Bake until cupcakes are set, 20-25 minutes, rotating the pan after 10 minutes.
The cupcakes should pass the skewer test and spring back completely if lightly touched in the center. I recommend rotating your pan half way through baking to ensure an even bake.
To make the frosting, combine all frosting ingredients in a 5-6 quart bowl and electric mixer with paddle attachment, and pulse mixer to combine slowly for 10 seconds.
Continue mixing on medium high for 3 minutes until frosting consistency is light and spreadable. If needed, add an additional teaspoon of hot water until the desired consistency is reached.
Do not frost unless cupcakes are completely cool, about 1 hour after they are removed from the oven.
Frost by spreading 3 tablespoons on top of each cupcake with a small spatula or spoon, or by piping a design.
Do you want to build your own flavor variation?
These simple cupcakes can be frosted with almost any icing, simply glazed, or even just dusted with powdered sugar and topped with fruit. Many fillings would also be a lovely addition, such as a jam, fresh fruit, or even a custard or chocolate ganache. To fill, simply scoop out a small portion of the cake using a piping tip or small spoon, place reserved cake over filling, and then ice with frosting over the filled cake. Visit my Frosting 101 Page for more information.
You can use up to 1 1/2 tsp. of any extract you desire in the cake batter. You can also mix and match flavorings, such as 1/2 teaspoon each of 2 different flavors (vanilla & lemon, coffee & almond, etc.). I have also added up to 2 tsp. of citrus zest before, and it's a lovely addition.
Of course, lots of the customizing beauty of this cake comes in the frosting and decorating. Below are some ideas and basic instructions to wet your appetite, and feel free to utilize a different frosting recipe posted on the blog if you choose!
Tiramisu Tasters
Replace vanilla extract with coffee extract in batter. Frost with whipped cream mixed with marscapone, dust with powdered sugar, and top with a chocolate covered coffee bean.
Key Lime Craze
Replace vanilla extract with lime extract and lime zest. Frost with whipped cream mixed with a touch of sweetened condensed milk, and top with candied lime peel.
Funfetti Finds
Replace vanilla extract with almond extract and add 1/3 cup rainbow sprinkles to the batter at the end of mixing. Frost with rainbow colored buttercream and additional rainbow sprinkles. Top with maraschino cherry.
Ingredients
Directions
350F, or 325F convection, middle rack
Line 12 cup standard size muffin tin with liners (it is a best practice to grease under liners as well as above them).
In a 5-6 quart bowl and electric mixer with paddle attachment, mix in this order using "the creaming method". Remember, an electric mixer is strongly recommended for any recipe using a solid fat (unless you have incredible stamina and strength).
-Sugar and butter- paddle until smooth on medium low speed, for 2 minutes . You can absolutely mix even longer; the lighter in color your butter gets, the more small air pockets will tenderize your product.
-Egg and egg yolk, ONE AT A TIME, paddle until emulsified (no clumps, but a smooth texture), for 2 minutes .
-Extract and sour cream, paddle until smooth on medium low speed, for 30 seconds . If you go longer, that's okay; it is impossible to overmix at this point.
-In a separate bowl, take all dry ingredients (flour, baking powder, salt) and whisk for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Add all dry into the mixing bowl, and gently paddle in dry ingredients on a low speed until dough just comes together, 45 seconds , DO NOT OVERMIX! You want to develop as little gluten as possible to prevent a tough and dry texture.
Optionally, you can let your batter rest for 10 minutes at room temperature, as this will help any gluten formed relax and will result in a more tender product.
Divide cupcake batter evenly between all 12 cups, about 3/4 full in each liner (I like using an ice cream scoop for this, but a large spoon works fine).
To easily and neatly decorate your cupcakes later on, do not overfill your cupcake tins! If you have extra batter left over, that is fine, It is better to not use it all (or bake off excess batter in a small pan to create scraps or cake crumbs) then to overfill your cupcakes!
Bake until cupcakes are set, 20-25 minutes, rotating the pan after 10 minutes.
The cupcakes should pass the skewer test and spring back completely if lightly touched in the center. I recommend rotating your pan half way through baking to ensure an even bake.
To make the frosting, combine all frosting ingredients in a 5-6 quart bowl and electric mixer with paddle attachment, and pulse mixer to combine slowly for 10 seconds.
Continue mixing on medium high for 3 minutes until frosting consistency is light and spreadable. If needed, add an additional teaspoon of hot water until the desired consistency is reached.
Do not frost unless cupcakes are completely cool, about 1 hour after they are removed from the oven.
Frost by spreading 3 tablespoons on top of each cupcake with a small spatula or spoon, or by piping a design.
Do you want to build your own flavor variation?
These simple cupcakes can be frosted with almost any icing, simply glazed, or even just dusted with powdered sugar and topped with fruit. Many fillings would also be a lovely addition, such as a jam, fresh fruit, or even a custard or chocolate ganache. To fill, simply scoop out a small portion of the cake using a piping tip or small spoon, place reserved cake over filling, and then ice with frosting over the filled cake. Visit my Frosting 101 Page for more information.
You can use up to 1 1/2 tsp. of any extract you desire in the cake batter. You can also mix and match flavorings, such as 1/2 teaspoon each of 2 different flavors (vanilla & lemon, coffee & almond, etc.). I have also added up to 2 tsp. of citrus zest before, and it's a lovely addition.
Of course, lots of the customizing beauty of this cake comes in the frosting and decorating. Below are some ideas and basic instructions to wet your appetite, and feel free to utilize a different frosting recipe posted on the blog if you choose!
Tiramisu Tasters
Replace vanilla extract with coffee extract in batter. Frost with whipped cream mixed with marscapone, dust with powdered sugar, and top with a chocolate covered coffee bean.
Key Lime Craze
Replace vanilla extract with lime extract and lime zest. Frost with whipped cream mixed with a touch of sweetened condensed milk, and top with candied lime peel.
Funfetti Finds
Replace vanilla extract with almond extract and add 1/3 cup rainbow sprinkles to the batter at the end of mixing. Frost with rainbow colored buttercream and additional rainbow sprinkles. Top with maraschino cherry.
