Yellow Butter Cupcakes
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
36 cupcakes
- Serves:
- 36
ingredients
- 3 cups cake flour, sifted (not self-rising)
- 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 unsalted butter, softened
- 2 1⁄4 cups sugar
- 5 large eggs, room temperature
- 3 large egg yolks, room temperature
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
directions
- 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.
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