This is a classic, moist yellow cake in mini form. These yellow cupcakes work wonderfully with many different frostings of your choice – vanilla, chocolate, espresso, raspberry – you name it.
Adapted from A Baker’s Field Guide to Cupcakes by Dédé Wilson (Harvard Common Press).
Image: Dédé Wilson
- 1½ cups all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature, cut into small pieces
- ¾ cup sugar
- 1½ teaspoon vanilla extract
- 2 large eggs
- ½ cup milk
- Position rack in middle of oven. Preheat oven to 350°F. Line one 12-cup cupcake tin with paper liners.
- Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
- In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in vanilla. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium speed after each addition.
- Divide batter evenly in pans. Bake for about 15 to 20 minutes or until a toothpick inserted in center shows a few moist crumbs. The center should also spring back when lightly pressed. They might color a bit around the edges but they will not brown.
- Cool pan on rack for 5 minutes then remove cupcakes to a cooling rack to cool completely. Cupcakes are ready to frost (and fill, if desired). Store for up to 2 days at room temperature in airtight container; 1 week frozen in airtight container.