Yellowcupcakes Recipes

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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

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 CREAM CHEESE FROSTING



Yellow Cupcakes with Cream Cheese Frosting image

Any party will be improved by these moist cupcakes with a mound of classic cream cheese frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 12 servings

Number Of Ingredients 14

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 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons vanilla extract
1 teaspoon lemon juice
4 cups confectioners' sugar
Colored sprinkles, 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 together 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: Using an electric mixer, beat together the cream cheese and butter on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined. Spread or pipe onto the tops of the cupcakes. Top with sprinkles.

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.

MOIST YELLOW CAKE



Moist Yellow Cake image

This is moist and delicious yellow cake that will be a favorite in your recipe file. It calls for 24 servings so it's a good start on a wedding cake. For other occasions you could make one 9x13 and 12 cupcakes. I'm sure you will like this recipe!

Provided by Isaiah

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 50m

Yield 24

Number Of Ingredients 8

1 cup butter
2 ½ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
2 ½ cups buttermilk
3 ¾ cups all-purpose flour
2 ¼ teaspoons baking powder
2 ½ teaspoons baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 37.1 g, Cholesterol 44.6 mg, Fat 8.7 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 255.3 mg, Sugar 22.2 g

CLASSIC YELLOW CAKE RECIPE BY TASTY



Classic Yellow Cake Recipe by Tasty image

Buttery vanilla meets creamy chocolate in this easy take on classic yellow cake. Want to give your guests something more to smile about? Let it rain rainbow sprinkles!

Provided by Betsy Carter

Categories     Desserts

Time 55m

Yield 16 servings

Number Of Ingredients 17

1 stick unsalted butter, room temperature
1 ½ cups granulated sugar
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 ¼ cups buttermilk
1 ½ sticks unsalted butter, room temperature
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
3 ½ cups powdered sugar
⅓ cup whole milk, plus 1 tablespoon
1 teaspoon vanilla extract
rainbow sprinkle, for decorating

Steps:

  • Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
  • In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add ¼ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add ¼ of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more.
  • Divide the batter evenly between the prepared pans. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
  • Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl.
  • Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
  • Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely.
  • Decorate the top with rainbow sprinkles, if desired.
  • Remove the parchment paper. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 246 calories, Carbohydrate 51 grams, Fat 2 grams, Fiber 1 gram, Protein 4 grams, Sugar 35 grams

YELLOW CUPCAKES



Yellow Cupcakes image

These classic back-to-school treats will surely be big hits.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 40m

Yield Makes 12

Number Of Ingredients 13

1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
Sprinkles, for decorating
1/2 cup (1 stick) unsalted butter, room temperature
3 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
  • In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
  • Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
  • Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
  • Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.
  • Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.

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

CLASSIC YELLOW CUP CAKES



Classic Yellow Cup Cakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
3 1/2 ounces milk chocolate
3 ounces semisweet chocolate
2 cups confectioners' sugar, sifted
1/4 cup milk
1/4 cup unsalted butter (1/2 stick), softened
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Decorative sprinkles

Steps:

  • 1. Preheat oven to 350F. Line a standard 12-cup muffin tin with cupcake liners.
  • 2. Whisk flour, baking powder, and salt together in a medium bowl.
  • 3. For cupcakes: Beat eggs and sugar in a medium bowl using a mixer until light and foamy, about 2 minutes. Beat in butter and vanilla. Gradually pour in butter and then vanilla. Reduce speed to and mix in half of dry ingredients. Beat in milk. Add remaining dry ingredients and beat to combine. Do not over mix.
  • 4. Pour about 1/3 cup batter into each cup in muffin tin. Bake until a tester, inserted in center of cakes, comes out clean, 20 to 25 minutes. Cool on a rack. in tin, for 10 minutes, Release cupcake and cool completely.
  • 5. For icing: Place chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so water to a very slow simmer; set bowl over, but not touching, water. Stir chocolate occasionally until melted and smooth.
  • 6. Add confectioners' sugar, milk, butter, vanilla extract, and salt and beat with a mixer until smooth and creamy. Pipe icing onto cupcakes using a large star tip. Top with sprinkles. Serve.

Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 13 grams, Cholesterol 80 milligrams, Sodium 190 milligrams, Carbohydrate 50 grams, Fiber 1 grams, Protein 4 grams

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.

YELLOW CUPCAKES



Yellow Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 15

3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 cup sugar
1 1/2 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup milk, at room temperature
3/4 teaspoon vanilla extract
3 large eggs, at room temperature, separated
Cream Cheese Frosting, recipe follows, or about 2 cups frosting of your choice
Colorful sprinkles
8 ounces cream cheese, at room temperature
2 3/4 cups confectioners' sugar
2 teaspoons heavy cream, at room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon grated orange zest

Steps:

  • Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
  • In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
  • Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
  • Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
  • Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
  • Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
  • Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • Remove the cakes from the oven and cool completely.
  • Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles.
  • In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
  • Reduce the speed of the mixer to low. Add the heavy cream, vanilla, and zest. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

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From longbournfarm.com


HOMEMADE VANILLA CUPCAKES - THE TOASTY KITCHEN
2019-02-24 In a large bowl, add room temperature butter and beat until creamy, about 1 minute. Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy. Add vanilla extract and heavy cream, then whip until fluffy, another 1 to 2 minutes.
From thetoastykitchen.com


YELLOW CUPCAKES - JOYOFBAKING.COM *VIDEO RECIPE*
Yellow Cupcakes: Preheat your oven to 350 degrees F (180 degrees C) and lightly butter or line 12 muffin cups with paper liners. In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and …
From joyofbaking.com


YELLOW CUPCAKES RECIPE (BUTTER CAKE) | DESSERT NOW DINNER LATER
2021-03-17 Preheat oven to 350 degrees Fahrenheit. Line cupcake pans with paper baking cups. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy; about 2-3 minutes.
From dessertnowdinnerlater.com


BEST (EVER) YELLOW CAKE RECIPE (HONEST!) - GLOBAL BAKES
2016-07-04 In the bowl of a stand mixer, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the extracts, if using. Set the mixer on low speed and add one egg at a time, mixing between each addition until incorporated. Mix on low until incorporated then turn up to medium for 1 minute.
From globalbakes.com


HIDDEN CACHE CUPCAKES YELLOW CUPCAKES • A TABLE FULL OF JOY
The best yellow cupcake recipe: To make these cupcakes you will need to combine your boxed cake mix, vanilla, eggs, heavy cream, sour cream, and vegetable oil. Put ⅓ cup of batter in each cupcake liner, and bake at 325°F for 12-15 minutes. Voila! You now have a bunch of delicious yellow cupcakes! Wait a second!
From atablefullofjoy.com


YELLOW CAKE WITH CHOCOLATE FROSTING - TASTES BETTER FROM SCRATCH
2019-05-10 For the Yellow Cake: Preheat oven to 350 degrees F. Place parchment paper in the bottom of two 8 or 9 inch round cake pans. Cut the paper so it fits well in the bottom circle of the pan. Spray the pan and parchment paper with nonstick cooking spray. In a large bowl, cream sugar and butter until smooth. Add oil and mix.
From tastesbetterfromscratch.com


PERFECT YELLOW CAKE - FOOLPROOF RECIPE! - THE WOKS OF LIFE
2019-10-30 Instructions. Preheat the oven to 350°F. Grease and flour a 13x9 inch cake pan. In a large mixing bowl or the bowl of a mixer with the paddle attachment, combine the sugar, vegetable oil, and butter. Cream together at medium speed for 1 minute. Add the eggs and egg yolks one at a time on low speed.
From thewoksoflife.com


YELLOWCUPCAKES RECIPE | TRENDING NOW AT PHIMAR BAKERS
Yellow Cupcakes Recipe. Ingedients. 1 1/2 cups (195 grams) all purpose flour. 1 cup (200 grams) granulated white sugar. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup (113 grams) unsalted butter, room temperature (cut into pieces) 1 large egg, room temperature. 2 large egg yolks, room temperature. 1 1/2 teaspoons pure vanilla extract. 1/2 cup (120 ml) sour cream or …
From phimarbakers.blogspot.com


YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING
2014-08-24 Set aside. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2-3 minutes until creamed together fairly well.
From sallysbakingaddiction.com


YELLOW CUPCAKES RECIPE | MYRECIPES
Directions. Heat oven to 350° F.In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a mixer fit with a paddle attachment, beat the butter and sugar until light and creamy, about 3 minutes. Add the eggs, 1 at a time, stirring after each addition.
From myrecipes.com


YELLOW CUPCAKES WITH CHOCOLATE FROSTING - A FARMGIRL'S KITCHEN®
2017-01-04 You’ll want to bake the cake for about 50-60 minutes. For Valentine’s day, these yellow cupcakes would be so pretty sprinkled with little Wilton heart sprinkles. Sprinkle them on while the frosting is wet and they will stay put once the frosting sets up. Also try Heart Sugar Cookies, Blackberry Pie, Raspberry Frosting, and Chocolate Layered ...
From afarmgirlskitchen.com


SMALL BATCH YELLOW CUPCAKES - HOMEMADE IN THE KITCHEN
2021-10-10 Instructions. Preheat oven to 350F. Line a cupcake pan with 8 paper liners. In a medium bowl, sift together the flour, cornstarch, baking powder, salt, and baking soda. In a large mixing bowl, beat together the butter and sugar until light and creamy, about 1-2 minutes.
From chocolatemoosey.com


YELLOW CUPCAKES RECIPE | NO CALORIE SWEETENER & SUGAR ... - SPLENDA
Place 18 paper baking cups into muffin pans. In a bowl using an electric mixer, combine Splenda Sweetener, sugar, and butter. Beat on medium speed for about 2 minutes until light. In a bowl, combine flour, dry milk powder, baking powder, baking soda, and salt. In another bowl, combine buttermilk, eggs, and extracts; stir well.
From splenda.ca


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 CUPCAKE RECIPE - SHUGARY SWEETS
2021-07-12 Add in eggs and sour cream, beating for about 2 minutes. Add in flour, baking powder, and salt, then add buttermilk. Beat for 3 minutes until fluffy and blended. Scoop batter evenly into cupcake tin, about ⅔ full. Bake on the middle rack for about 20 minutes, or until toothpick inserted into the center comes out clean.
From shugarysweets.com


BEST YELLOW CAKE RECIPE - HANDLE THE HEAT
2020-02-25 Preheat the oven to 350°F. Butter, flour, and line two 8-inch cake pans with parchment circles. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer, beat the butter on high speed until smooth and creamy, about 1 minute.
From handletheheat.com


YELLOW CUPCAKES | READER'S DIGEST CANADA
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.
From readersdigest.ca


YELLOW BIRTHDAY CUPCAKES (RECIPE SOLVED!) - SALLY'S BAKING ADDICTION
2019-05-28 Topped with chocolate buttercream, these updated yellow cupcakes are super flavorful and much easier to prepare than the originals! I published a yellow cupcake recipe in 2014, a cupcake I found delicious at the time. Fast forward a few years and the recipe is still good, but the cupcakes often taste bland and dry out quickly. The reviews are mixed– bakers …
From sallysbakingaddiction.com


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