24 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
healthy baking
pumpkin recipes
apple recipes
eggless recipes
comfort foods
blueberry recipes
cranberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
candy recipes
christmas cookies
christmas baking
christmas candy
valentine's baking
easter baking
halloween baking
thanksgiving baking
baking history
bibliography

 
Subscribe Now
 

Yellow Cupcakes Recipe & Video

Printer Friendly Page

Pin It

I find cupcakes so appealing as they are your own little cake that you do not have to share. These Yellow Cupcakes are one of my favorites. They have a sweet vanilla flavor and a dense yet soft texture. They pair beautifully with a creamy smooth Chocolate Frosting. Great with or without candy or chocolate sprinkles.

 

While you don't have to line your cupcake pan with paper liners, they do make the cupcakes easy to release from the pan and clean up is a breeze. When I found this Yellow Cupcake recipe in Baking Illustrated by the Editors of Cook's Illustrated Magazine, I immediately knew it was a keeper. This cake batter is unusual in that you simply 'dump' all the dry ingredients into your mixer, then all the wet ingredients (all at room temperature), and beat them together. That is it. The result is a wonderfully dense and moist yellow cupcake.

This chocolate fudge frosting recipe is adapted from the excellent cookbook Chocolate Bar by Matt Lewis and Alison Nelson who run a chocolate boutique in New York that they call a "candy store for grown-ups". It is the type of chocolate frosting my mother always used to cover cakes. Made with butter, confectioners (icing or powdered) sugar, vanilla extract and unsweetened chocolate, it is perfect for covering cupcakes. It uses unsweetened chocolate which is also known as baking, plain, or bitter chocolate. This is chocolate in its rawest form. Chocolate liquor that has been refined and contains 50-55% cocoa butter. Since no sugar has been added to the chocolate it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand. When used in this frosting it imparts a deep chocolate flavor.

Related Recipes You May Like

Vanilla Cupcakes

White Cupcakes

Yellow Butter Cake

Carrot Cupcakes

 Chocolate Cupcakes

Lemon Cupcakes

Yellow Cupcakes: Preheat your oven to 350 degrees F (180 degrees C) and lightly butter or line 12 muffin cups with paper liners.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Beat until combined. Add the butter, egg, egg yolks, vanilla extract, and sour cream. Beat the wet and dry ingredients together, at low speed, until combined. Scrape down the sides and bottom of the bowl. Then increase to medium speed and beat until the batter is smooth and satiny, about 30 to 60 seconds.

Evenly fill the muffin cups with the batter and bake for about 18 - 23 minutes or until lightly golden and a toothpick inserted into a cupcake comes out clean. (Rotate your pan front to back about halfway through baking.) Remove from oven and place on a wire rack to cool completely. Then you can either spread the Chocolate Frosting on the cupcakes with a small spatula or, if piping, use a large Wilton 1M open or closed star tip to make lovely swirls.

These cupcakes are best the day they are made, but they can be covered and stored for a few days at room temperature.

Chocolate Frosting: Melt the chocolate in a heatproof bowl, placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

Then in the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Scrape down the sides and bottom of the bowl. Add the melted chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Makes 12 cupcakes.

View comments on this recipe on YouTube

Yellow Cupcakes:

1 1/2 cups (195 grams) all purpose flour

3/4 - 1 cup (150 - 200 grams) granulated white sugar

1 1/2 teaspoons (6 grams) baking powder

1/4 teaspoon (1 gram) fine kosher salt

1/2 cup (113 grams) unsalted butter, at room temperature (cut into pieces)

1 large egg (50 grams), at room temperature

2 large egg yolks (36 grams), at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

1/2 cup (120 ml/grams) sour cream or plain yogurt, at room temperature

Chocolate Frosting:

4 ounces (115 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, at room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons (6 grams) pure vanilla extract

Garnish: (optional)

Colored Sprinkles or Chocolate Sprinkles

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2021 iFood Media LLC