I feel like I've tried SO many different yellow cupcake recipes at this point, it was hard to find a new one to try. So (not suprisingly) I relied on my favorite blogger Annie's Eats for a recipe. I actually used her recipe for a yellow cake (not cupcakes!) as my recipe, and I think it worked out perfectly. I am a fan of "dense" cake and that's exactly what it was! But along with being dense, it was also very moist and had a great flavor. I was overall incredibly pleased with how these cupcakes turned out. However, I would not say that they were my favorite yellow cupcake recipe I've tried. I think for now, I'm going to stick with what I know/like until something else comes along!
- 2 sticks unsalted butter, at room temperature
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1 tbsp. baking powder
- ½ tsp. salt
- 1¾ cups sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 1¼ cups milk
- To make the cakes, preheat the oven to 350˚ F. Line muffin tins with paper liners
- In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.
- In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed.
- Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla.
- With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.
- Spoon batter into prepared tins and bake for 20 minutes. Allow to cool before icing
Recipe adapted from Annie's Eats