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light, fluffy and moist yellow cupcakes with chocolate frosting and sprinkles

Yellow Cupcakes

These from-scratch, easy yellow cupcakes are tender, moist, and fluffy but can hold up to a generous amount of chocolate frosting on top!

Course Dessert
Cuisine American
Keyword yellow cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Recipe by Tessa Arias

Ingredients

For the cake:

  • 1 1/4 cups plus 2 tablespoons (175 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder (reduce if at a high altitude)*
  • 1/2 teaspoon fine salt
  • 1/8 teaspoon baking soda
  • 6 tablespoons (85 grams grams) unsalted butter, at cool room temperature
  • 1 cup (200 grams) granulated sugar
  • 2 tablespoons vegetable oil
  • 1 large egg, at cool room temperature
  • 1 large egg yolk, at cool room temperature
  • 2 teaspoons vanilla
  • 1/2 cup buttermilk, at cool room temperature
  • 1 Batch of Best Chocolate American Buttercream

Directions

Make the cake:

  1. Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
  2. In a medium bowl whisk together the flour, baking powder, salt, and baking soda.

  3. 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.

  4. On low speed, add the flour mixture and buttermilk in three alternating additions, beginning and ending with the flour. Mix until just combined. Do not overmix. Batter will be fairly thick.

  5. 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.

Frost the cupcakes:

  1. 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.

  2. 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.

Recipe Notes

High Altitude Note: If you're 3,000 feet or more above sea level, you'll most likely need to reduce the baking powder in this recipe to avoid the cupcakes sinking or collapsing in the center. Start by cutting the amount of baking powder to 1 teaspoon if at 3,000 feet or cut to 3/4 teaspoon total if at 5,000 feet or higher.