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.
Why this Recipe 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.
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.
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
Tips and Tricks
- 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.
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
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.