Perfect Yellow Cupcakes


Yet another conquest completed………. to find a recipe to make a homemade version of a previously store bought item……… Yellow cupcakes, the perfect accompaniment to chocolate frosting. There is just something amazing about a simple yellow cupcake topped with chocolate frosting that can’t be beat.  And here is an awesome homemade yellow cupcake recipe. This is way better than any boxed mixed and is sooooo incredibly easy you will wonder why a boxed mix was ever needed!  It’s made in just a few short minutes in one mixing bowl.


These yellow cupcakes are very soft, moist and fluffy and are perfect for any birthday cupcake (or anytime if you ask me). The recipe is for 12 cupcakes but it can be easily doubled for 24. The only change I made was to add a little more moisture with some milk. I like my cupcakes soft and this addition worked for me but feel free to leave it out if you wish. The chocolate frosting you see in the pictures is one of my favorite and is smooth silky and delicious- the recipe will be posted in a few days so check back soon for it cause it is one you will want to have! 



Perfect Yellow Cupcakes
This recipe yields 12 cupcakes. Double the recipe if you want 24.
Prep Time
5 min
Prep Time
5 min
  1. 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
  2. 1 cup sugar (7 ounces)
  3. 1 1/2 teaspoons baking powder
  4. 1/2 teaspoon table salt
  5. 8 tablespoons unsalted butter (1 stick), softened to room temperature
  6. 1/2 cup sour cream
  7. 2 Tbsp of milk
  8. 1 large egg, room temperature
  9. 2 large egg yolks, room temperature
  10. 1 1/2 tsp pure vanilla extract
  1. Adjust oven rack to middle position and preheat oven to 350Β°. Line a cupcake tin with cupcake liners.
  2. Briefly mix together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment (or in a mixing bowl if using a hand mixer).
  3. Add butter, sour cream, milk, egg and egg yolks, and vanilla; beat at medium speed until smooth, about 30 seconds to 1 minute. Scrape down sides of bowl with rubber spatula and mix by hand until smooth, making sure all flour is completely mixed in.
  4. Divide batter evenly among the 12 cups of prepared tin using level ice cream scoop (you will have to scrape the bowl with a rubber spatula to get that 12th cupcake)
  5. Bake until cupcake tops are pale gold and toothpick inserted into center comes out clean, 20 to 24 minutes.
  6. Let cupcakes cool in pan until you can handle them. You may have to gently run a knife around each cupcake if they are sticking and transfer them to wire rack; cool cupcakes completely before frosting.
  1. These store well in an airtight container at room temperature for several days
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
Amy Kay's Kitchen

10 Responses to Perfect Yellow Cupcakes

  1. I have a question. No judgment please. When you say one egg, do you mean the whole egg or just the white plus the two egg yolks?

    • I have never tried it but you might be able to substitute greek yogurt- but once again I have not personally tried this. There are also a few recipes for homemade sour cream out there online that call for milk, cream and vinegar/buttermilk.

  2. It was simply delish! I added just a couple more tablespoons of milk to get a more moist cake. I’ve tried others and they just taste like cornmeal pancakes. But not this receipe. It was just perfect! I finally found it. Thank you very much!!!! I’m so excited. Now, I can mix and match by added bits of crushed pineapple or strawberries. I’m about to make another batch now!

    • So glad you liked them. I usually add anywhere from 2 Tbsp to 1/4 cup of milk or buttermilk to these depending on how thick the batter is. I love how easy they are! That sound like a great idea to add strawberries or pineapple. Will have to try that! Thanks for commenting πŸ™‚

  3. These look amazing! I started mixing everything together and didn’t realize until the last minute that you forgot to write how much vanilla extract to put in! 😑

    I added 2 tsp vanilla extract (for some extra vanilla flavor) and I hope they taste good! I’m baking these for a shower and won’t be able to taste one until then. (I promised 24 cupcakes. Maybe they won’t notice one or two missing…)

    How much vanilla do you normally put?


    • Great catch, thank you πŸ™‚ Sorry for the frustration–It dosent matter how many times I proof read, its still so easy to miss something! All fixed now and that was great judgement on the vanilla- they should be great!

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