Yellow Cupcakes
We think any day that ends in a 'y' is a great day to make cupcakes. (We bet your kids will agree.)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature, cut into small pieces
- ¾ cup sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- ½ cup milk, at room temperature
Preheat oven to 350°. Place paper liner in all wells of one 12-cup cupcake tin.
Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
In a large bowl, using an electric mixer set on medium-high speed, beat butter until creamy (about two minutes).
Adding sugar gradually, beat until light and fluffy (for about three minutes). Scrape down the bowl once or twice.
Beat in vanilla extract.
Beat in eggs one at a time, scraping down after each addition. Allow each egg to be absorbed before continuing.
Add the flour mixture in four additions, alternating with milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium speed after each addition.
Divide batter evenly among cupcake wells. Bake for about 18 minutes or until a toothpick inserted in the center shows a few moist crumbs. The center should also spring back when lightly pressed. The cupcakes might color a bit around the edges, but they will not brown.
Cool pan on rack for five minutes, then remove cupcakes to a cooling rack to cool completely.
- To make marbled cupcakes, melt one ounce unsweetened chocolate and allow to cool briefly. Divide batter in half and fold melted chocolate into one half. Divide yellow batter evenly among cupcake wells, then divide chocolate batter evenly among cupcake wells. The batter will be thick, but use a wooden chopstick or a butter knife to marble the two batters together as best as you can. Bake as directed.
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