Skip the boxed mix and make delicious treats from scratch with this Yellow Cupcake Recipe! These yellow cupcakes have a moist and tender crumb. Spread with your favorite chocolate frosting for an easy kid friendly favorite.
It’s not a birthday party unless there are cupcakes! You’ll also want to add some homemade vanilla ice cream and chocolate chip cookies too!
Why this Yellow Cupcake Works
Long time readers know I’m not shy about baking with boxed cake mix. Sometimes you need the convenience and consistent results without having to give it any thought.
But once you learn how to make your favorite cake flavors from scratch, you’ll understand why the extra effort is worth it!
These Yellow Cupcakes are based on my staple yellow layer cake recipe. Turning that sweet cake into single sized cupcakes was a no brainer!
- Moist but not dense or heavy.
- Made with buttermilk and sour cream, these cupcakes are sturdy enough to hold up to any frosting but have a light and tender crumb.
- The simple vanilla flavor is front and center here! You can add any homemade frosting–or just open a can of store bought. These cupcakes are delicious every which way.
Be sure to try our strawberry cupcakes (from scratch) next! And use this cupcake recipe to make our Easter cake recipe.
Ingredient Notes
- Flour. I wanted to make these cupcakes using all-purpose flour instead of cake flour. I think you’ll LOVE the texture. Just be sure to measure the flour correctly!
- Sour cream. Full fat sour cream is best for richest flavor and moist texture.
- Buttermilk. Use store bought or learn How to Make Buttermilk at home in minutes!
- Vanilla. I love my Homemade Vanilla Extract in these cupcakes for deep vanilla flavor.
Frosting Ideas
What frosting goes with yellow cupcakes? The options are endless! Today’s version is topped with a delicious sour cream frosting.
I should clarify. They are topped with chocolate sour cream frosting. The tangy rich flavor is the perfect pairing with these birthday cupcakes. Don’t forget sprinkles!
Here are a few of my favorites:
- Chocolate Buttercream Frosting
- Vanilla Frosting
- Cinnamon Buttercream Frosting
- Strawberry Frosting
- Chocolate Ganache Frosting
How to Make Yellow Cupcakes
- Use room temperature ingredients: Letting refrigerated ingredients like eggs and sour cream come to room temperature first, helps incorporate them more easily into the batter.
- Do not overfill cupcake liners: For evenly baked cupcakes, fill liners about 2/3 of the way with batter. This ensures the tops will not puff over the egde, so you’ll have a smooth flat top for adding frosting.
- Let cool completely before frosting. Cupcakes that are even slightly warm will make the frosting get soft and runny.
- Holidays- use this recipe to create our fun candy corn cupcakes for Halloween!
Recipe FAQs
Yellow cake and white cake are both variations on vanilla cake. My white cake contains egg whites and no egg yolks, while the yellow cake contains both. This gives the cake its signature yellow color and a less airy texture.
Yes, yellow cupcakes can be transferred to freezer bags once cooled and stored in the freezer for up to 3 months. Thaw and top with fresh frosting! I love freezing individual cupcakes because you can just pull out exactly the amount you need at one time.
Yes, this recipe works as a layer cake! Visit this how-to guide to learn how to make a yellow layer cake from scratch.
More Cupcake Recipes
Yellow Cupcake Recipe
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 2 large eggs
- ¼ cup sour cream
- 1 ¾ cup all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
Instructions
- Preheat oven to 350 degrees F. Line a cupcake tin with paper wrappers. Set aside.
- In a mixing bowl, beat butter for two minutes. Add in sugar and vanilla, beat until combined, about 1 minute. Add in eggs and sour cream, beating for about 2 minutes.
- Add in flour, baking powder, and salt, then add buttermilk. Beat until fluffy and blended, about 30 seconds.
- Scoop batter evenly into cupcake tin, about 2/3 full. Bake on the middle rack for about 20 minutes, or until toothpick inserted into the center comes out clean.
- Remove from oven and cool completely on a wire rack before frosting.
Notes
- Use room temperature ingredients: Letting refrigerated ingredients like eggs and sour cream come to room temperature first, helps incorporate them more easily into the batter.
- Do not overfill cupcake liners: For evenly baked cupcakes, fill liners about 2/3 of the way with batter. This ensures the tops will not puff over the egde, so you’ll have a smooth flat top for adding frosting.
- Let cool completely before frosting. Cupcakes that are even slightly warm will make the frosting get soft and runny.
- FROSTING: These cupcakes are topped with our favorite chocolate sour cream frosting. You could also use chocolate buttercream frosting or vanilla frosting if you prefer.
Nutrition
Say goodbye to boxed cake mix and wave hello to Yellow Cupcakes made from scratch! These easy cupcakes make a perfect birthday party treat or dessert for any occasion.
Can you substitute Cake Flour for the AP flour in this recipe without it effecting it?
Hi. Just wondering about your yellow Cupcake recipe. I noticed in your recipe that after adding the flour, you say to beat batter for three minutes. I thought that would make the gluten form and the cupcakes would be tough and heavy and be dry. Can you please clarify if this is correct? Thank you