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.
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.
Yellow Cupcakes https://handletheheat.com/yellow-cupcakes/ May 19, 2021