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Yellow Cupcake

Ultimate Yellow Cupcakes

Yellow Cupcakes
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Author Cookie Madness


  • 3/4 cup plus 2 tablespoons cake flour 98 grams -- Not all-purpose!
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar 96 grams
  • 2 tablespoons unsalted butter room temperature (28 grams)
  • 1 large egg room temperature
  • 3 tablespoons sour cream 42 grams
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla and 1/4 teaspoon McCormick butternut & vanilla extract
  • 1/3 cup whole milk but reduced fat will work in a pinch


  • Preheat oven to 350 F. Line 10 cupcake cups with paper liners.
  • In a mixing bowl, stir together the cake flour, baking powder, baking soda, salt and sugar.
  • Add butter to the dry ingredients and mash it around with a heavy duty scraper or mixing spoon to coat dry ingredients.
  • In a small mixing bowl, whisk together egg, sour cream, oil, and both extracts until smooth.
  • Add the egg mixture to the flour mixture and stir until blended. Slowly add milk and stir until blended.
  • With a hand-held electric mixer, beat on medium speed for about 30 seconds to 1 minute or until batter is velvety smooth.
  • Divide batter evenly between cupcake liners. Bake for 15 minutes and then test with a toothpick to see if they're done. They will not appear browned at this point, so it's hard to tell just by looking. If the toothpick comes out without batter, they're done.
  • When the cupcakes are done, remove the cups from the pan and let cool.


I did some experimenting with the yield and found that when making 12 cupcakes, the cupcakes were too small. It's best to go with 10.