Yellow Buttermilk Cupcakes Recipes

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YELLOW CUPCAKES



Yellow Cupcakes image

Nothing is better than homemade cupcakes. This yellow cupcake recipe makes delicious and fluffy treats. To top them, choose whatever frosting you want. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 9

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
Frosting of your choice

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.

Nutrition Facts : Calories 163 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 138mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

THE PERFECT YELLOW CUPCAKE



The Perfect Yellow Cupcake image

Notes about the recipe: I did this for my wedding cake so that cutting would be easy (there's none to do!), sending people home with leftovers would be easy, and I could squirrel away a few for us to have back at the hotel after the wedding as well as freeze for our 1 year anniversary. It also made it fun for all the kids there and is quite impressive looking. I pulled lavender sugar tendrils and blew large sugar pearls too to decorate the cupcakes with. That may be a little ambitious for you and for me as the bride was a bit much those last few days of planning a wedding. null There is clear or white vanilla extract if you prefer the butter cream to be vanilla flavored or you can use any extract or alcohol like Grand Marnier for flavoring. For the decorations you can choose a color of ribbon that echoes the colors in the wedding. The cake charms set can be bridal or just reflect the couple's interests.

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 24 servings

Number Of Ingredients 14

2 cups sugar
1/2 cup water
4 egg whites
1 pound butter, cut up and softened slightly
1 teaspoon almond extract
1 cup unsalted butter
2 cups sugar
1 1/4 teaspoons vanilla extract
4 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
Edible pearlized fondant balls (in 3 sizes)

Steps:

  • Make the White Buttercream: Put the sugar in a saucepan fitted with a candy thermometer and pour the water down the walls of the pan to moisten the sugar without letting sugar crystals wash up on the walls of the pan. Run your finger through the center making an X to allow the water to seep into the sugar if it hasn't already. Bring the sugar to a boil over high heat and continue cooking to the "softball" stage (234 degrees F.).
  • Meanwhile, in a standing mixer fitted with the whip attachment, whip the egg whites to soft peaks and hold them on low speed until the sugar is ready. When the sugar syrup is has reached the softball stage, turn the mixer up to high and slowly pour the syrup down the side of the mixer. Let it continue to whip to cool down. When it's feeling somewhat cooled but still a little warm, start adding the butter a few pieces at a time until you have a smooth, whipped butter cream. Add the almond extract. Use right away or cover and chill. Re-warm or let sit out to warm up to room temperature to use.
  • Make the Cupcakes: Preheat the oven to 350 degrees F.
  • In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)
  • Decorate and Assemble the Cupcakes: Using a small spatula, frost the tops of the cooled cup cakes with the buttercream. Decorate each with a few pearls of fondant.
  • Tie the cake pull charms to the ends of the ribbons.
  • Arrange some of the cupcakes on the largest cake stand, leaving the center empty for the base of the next cake stand. Tuck some of the cake pull charms under some of the cupcakes, dangling the ribbons off the edge of the cake stand. Place the next cake stand in the center and repeat. Make as many tiers as you need. Finish the top with flowers, if you'd like.

YELLOW CUPCAKES WITH PEANUT BUTTER FROSTING



Yellow Cupcakes with Peanut Butter Frosting image

Fluffy cupcakes with rich peanut butter frosting get a little dose of crunch from finely chopped peanuts.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 12 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
1/2 cup milk
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
Chopped peanuts, for serving

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  • Whisk together the flour, baking powder and salt in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
  • Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to overmix the batter. Divide the batter evenly among the prepared cups (about 1/3 cup batter per cupcake).
  • Bake until a toothpick inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove and transfer to the rack to cool completely.
  • For the frosting: Beat together the cream cheese, peanut butter and butter in a large bowl using an electric mixer on medium speed until smooth. Reduce the speed to low and beat in the confectioners' sugar until incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with chopped peanuts.

YELLOW CUPCAKES



Yellow Cupcakes image

The sky's the limit as to what you can add to yellow cupcakes to enhance them! Try adding chocolate chips or your favorite nuts. Make it your way with the variation below.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

2 1/3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
2/3 cup milk

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  • In medium bowl, mix flour, baking powder and salt; set aside.
  • In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
  • Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 11 g, TransFat 0 g

CLASSIC YELLOW CUPCAKES



Classic Yellow Cupcakes image

Sugar substitute makes these golden cupcakes a wonderfully sweet treat, whether used for dessert or as a fast snack. Light and buttery, the divine bites make a perfect contribution to a spring baby shower or a casual ending to lunch with friends. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 10

2/3 cup butter, softened
3/4 cup sugar blend
3 large eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup fat-free milk
Fat-free whipped topping, optional
1 teaspoon confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Top with a dollop of whipped topping if desired, then dust with confectioners' sugar.

Nutrition Facts : Calories 171 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 171mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.

YELLOW BUTTER CUPCAKES



Yellow Butter Cupcakes image

Classic yellow butter cupcakes got perfectly with a variety of frostings -- from Chocolate Ganache Glazes to our classic Seven-Minute Frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 36

Number Of Ingredients 10

3 cups cake flour, (not self-rising), sifted
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
3/4 teaspoon baking soda
9 ounces (2 sticks plus 2 tablespoons) unsalted butter, softened
2 1/4 cups sugar
5 large eggs plus 3 large yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
  • Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.
  • Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

YELLOW BUTTERMILK CUPCAKES



Yellow Buttermilk Cupcakes image

Two types of flour contribute to these cupcakes' singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 36

Number Of Ingredients 10

3 cups cake flour, (not self-rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
  • With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

YELLOW SOUR CREAM CUPCAKES



Yellow Sour Cream Cupcakes image

This is a Food Network recipe by the Barefoot Contessa, Ina Garten. She called them "Flower Cupcakes" because she placed fresh flowers on the top of them.

Provided by Marie

Categories     Dessert

Time 35m

Yield 20-24 cupcakes

Number Of Ingredients 13

18 tablespoons unsalted butter
3 cups sugar
6 extra large eggs (room temp)
1 cup sour cream (room temp)
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups unsalted butter (room temp)
2 (8 ounce) packages cream cheese (room temp)
3/4 lb sifted confectioners' sugar
1 1/4 teaspoons vanilla extract

Steps:

  • Preheat oven to 350° and insert paper liners in muffin tins.
  • Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.
  • Add sour cream and vanilla.
  • Sift together dry ingredients and with mixer on low speed, add to the butter mixture.
  • Mix just until combined.
  • Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool to room temperature on a wire rack.
  • For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth.
  • Spread frosting generously on each cupcake.

Nutrition Facts : Calories 595.4, Fat 35.8, SaturatedFat 21.5, Cholesterol 150.8, Sodium 287.2, Carbohydrate 64.7, Fiber 0.5, Sugar 47.9, Protein 5.7

HOMEMADE YELLOW CUPCAKES



Homemade Yellow Cupcakes image

Just a simple yellow cupcake recipe from scratch that anybody can make. A sour cream or lemon type frosting is best on these jewels.

Provided by thegrindre

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 9

¾ cup unbleached all-purpose flour
2 tablespoons unbleached all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
⅓ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk flour, baking powder, and salt together in a large bowl until well blended.
  • Combine sugar and butter in a medium bowl with an electric mixer until fluffy, about 2 minutes. Add eggs and vanilla extract; beat until combined, about 2 minutes. Pour into the flour mixture and beat, while adding milk, until just blended. Don't overmix. Fill the prepared muffin cups with batter, 2/3 to 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 18.6 g, Cholesterol 51.9 mg, Fat 8.7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 104.8 mg, Sugar 11.5 g

YELLOW CUPCAKES



Yellow Cupcakes image

Goes great with my Cherry Frosting (#189326) This is from Cooks Illustrated and are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients. Time does not include the cooling time. I've made these numerous times and they've never been anything like pound cake. It's a Cook's Illustrated recipe and with those I've found that if they don't turn out you're probably not following the recipe. They don't call it America's Test Kitchen for nothing.

Provided by AustinMama

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 cup granulated sugar (7 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter, room temperature (1 stick)
1/2 cup sour cream
1 large egg, room temperature
2 large egg yolks, room temperature
1 1/2 teaspoons vanilla extract

Steps:

  • Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
  • Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment (I just use my hand mixer and have great results). Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
  • Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.

Nutrition Facts : Calories 224.6, Fat 10.9, SaturatedFat 6.4, Cholesterol 71.6, Sodium 158.8, Carbohydrate 29.2, Fiber 0.4, Sugar 17.1, Protein 2.9

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From afarmgirlskitchen.com


YELLOW CUPCAKES WITH CHOCOLATE FROSTING | THE BEST CUPCAKE RECIPE
2021-02-07 Instructions. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. Combine the buttermilk, egg, egg yolks and vanilla extract in a large bowl, then separate about 1/4 cup of the mixture into another bowl or measuring cup. About 3/4 cup should remain in the other bowl. Set both aside.
From lifeloveandsugar.com


YELLOW CUPCAKES {WITH CHOCOLATE FROSTING} - CAKEWHIZ
2020-12-18 Bake at 350 degrees F for about 18-20 minutes or until an inserted toothpick in the center coms out clean. While the cupcakes are baking, prepare the chocolate frosting. Attach a large star tip to a piping bag and fill it with frosting. Once the cupcakes cool completely, pipe swirls of icing on top of each cupcake.
From cakewhiz.com


MARTHA STEWART'S CUPCAKES - COOKIE MADNESS
2013-02-18 Preheat oven to 350 degrees F. Line 36 standard muffin tins with paper liners. Thoroughly mix together both flours, baking soda, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium.
From cookiemadness.net


RECIPE: YELLOW BUTTERMILK CUPCAKES (MARTHA STEWART)
YELLOW BUTTERMILK CUPCAKES "Two types of flour contribute to the cupcakes’ singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender." 3 cups cake flour (not -self--rising) 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 2 1/4 teaspoons baking powder 1 1/2 teaspoons coarse salt
From recipelink.com


YELLOW BUTTERMILK CUPCAKES RECIPES | SPARKRECIPES
Top yellow buttermilk cupcakes recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


YELLOW CUPCAKES RECIPE | RECIPE | YELLOW CUPCAKES RECIPE, …
Aug 24, 2013 - These classic back-to-school treats will surely be best-sellers.
From pinterest.com


VANILLA BUTTERMILK CUPCAKES - COOKING LSL
2014-10-17 Preheat oven to 350 F (180 C). Line a cupcake tim with paper cupcake liners. In a medium bowl combine flour, salt, baking soda and baking powder and set a side. In the bowl of an electric mixer beat eggs for 30 seconds, then add sugar and beat for another minute. Add vanilla and oil and beat for 1 more minute.
From cookinglsl.com


YELLOW CUPCAKE RECIPE - SHUGARY SWEETS
2021-07-12 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 ⅔ …
From shugarysweets.com


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