These from-scratch, easy yellow cupcakes are tender, moist, and fluffy but can hold up to a generous amount of chocolate frosting on top!
In a large bowl with an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Add the oil and beat for another minute, or until smooth. Add the egg, egg yolk, and the vanilla one at a time, beating very well between additions until combined.
Divide the batter evenly among the cupcake cavities, filling each about 2/3 to 3/4 full. Don't overfill, you may need to bake up to 15 cupcakes if using a pan with smaller cavities. Bake for about 15 to 18 minutes, or until a toothpick comes out clean and the tops are springy to the touch. Let cool for 20 minutes in tin before turning out onto a cooling rack.
Use an offset spatula to frost each cupcake. Alternatively, place the frosting in a piping bag fitted with a star tip and pipe the frosting onto the cupcakes.
Frosted cupcakes can be stored in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Allow to come to room temperature before serving.
Yellow Cupcakes https://handletheheat.com/yellow-cupcakes/ May 19, 2021