Yellow Cupcakes Recipe

Name: Yellow Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 30
Cuisine: American
Ingredients: 2 1/3 cups all-purpose flour (stir, spoon, & level); 2 tsp baking powder; 1/2 tsp salt; 3/4 cup butter, room temperature; 1 1/2 cups granulated sugar; 3 eggs, room temperature; 1/4 cup oil (canola/vegetable); 2 tsp vanilla; 1 cup buttermilk (or whole milk), room temperature

April 12, 2020 (last updated Mar 17, 2021) by Amber Brady 4

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This Yellow Cupcakes Recipe is an old-fashioned, from-scratch butter cake. A classic homemade cupcake for birthday parties, topped with chocolate buttercream (or your other favorite frosting.)

Yellow Cupcakes are a birthday cake classic, especially when topped with Chocolate Buttercream Frosting. There’s something about that heavenly combo that has everyone reminiscing about their childhood.

They might even beat out Funfetti Cupcakes, unless you’re a kid, or huge sprinkle lover.

Yellow Cupcakes are light and buttery with a hint of vanilla.

Yellow Cupcakes vs. Vanilla

The difference between yellow cupcakes and vanilla cupcakes is that yellow cupcakes use all (or mostly) butter instead of oil, and more eggs, giving it a richer flavor, and more golden yellow color.

My recipe actually uses mostly butter, with a little oil to help with moisture while keeping the buttery flavor we all love about yellow cupcakes.

Homemade Yellow Cupcakes with Chocolate Buttercream Frosting

It’s easy to make these yellow cupcakes from scratch with everyday ingredients like milk, flour, sugar, and eggs. No need to run to the store if you keep a supply of baking ingredients on hand.

A homemade cupcake deserves a delicious homemade frosting. If chocolate buttercream isn’t your favorite, you can make my chocolate cream cheese frosting, or another favorite instead. (My Vanilla Buttercream or the BEST Cream Cheese Frosting would also be delicious on these cupcakes.)

Baking Tips:

Cream the butter with the sugar until light and fluffy. “Light” refers to the color as well as the texture. This process takes a good 2-3 minutes.
Add eggs one at a time and beat well after each addition. This helps the eggs emulsify properly with the butter and creates a fluffy cupcake.
Use buttermilk or whole milk for the best flavor and texture. You can even make buttermilk by placing 1 Tablespoon of white distilled vinegar or lemon juice into a measuring cup, and then adding enough plain milk to the 1 cup line. Mix it together and let it rest for 5 minutes before using.
Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. But why? If the butter becomes saturated with liquid, the batter will separate, and the liquid will stay on top. Adding flour to a separated batter will soak up the liquid and result in a heavy, dense cake, because the chemistry is all wrong. Add the flour in thirds and the milk in halves, mixing until just barely (or almost) incorporated. Over-mixing will activate the gluten resulting in a tough cake crumb.