Ingredients for Yellow Cupcakes
- Unbleached All Purpose Flour
- Granulated Sugar
- 2 ½ teaspoons baking powder
- Table Salt
- Unsalted Butter
- ¾ cup (177ml) sour cream
- Egg
- Egg Yolks
- Vanilla Extract
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How to Make Yellow Cupcakes
- Preheat oven to 350°F (175°C). Adjust oven rack to the middle position.
- Line a standard muffin/cupcake tin with paper or foil liners.
- In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 ¾ cups (350g) granulated sugar, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
- Add 1 cup (2 sticks, 227g) unsalted butter, softened, ¾ cup (177ml) sour cream, 2 large eggs + 2 large egg yolks, and 1 teaspoon vanilla extract to the bowl.
- Beat with a mixer on medium speed until the batter is smooth and satiny, about 30 seconds. Scrape down the sides of the bowl.
- Continue mixing by hand until completely smooth and no flour pockets remain.
- Fill each cupcake liner about ¾ full using a 2-ounce ice cream scoop or a heaping tablespoon.
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean and the tops are pale gold.
- Let the cupcakes cool in the tin for a few minutes before carefully removing them with a skewer or paring knife and transferring to a wire rack to cool completely.
- Once completely cool, frost and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
68g
Fat
31g
Carbs
9g