Cupcakes

Yellow Birthday Cupcakes

These are my new and improved yellow birthday cupcakes. Adapting my original recipe, I used sour cream, cake flour and extra vanilla to ensure that each cupcake is soft, buttery and moist. Coated with chocolate cream, these updated yellow cupcakes are super delicious and easier to make than the original.

Description

These yellow birthday cupcakes are adapted from my original recipe. In this upgraded version, sour cream, cake flour and extra vanilla are used to ensure that each cupcake is smooth, buttery and extra moist. Decorate with chocolate cream and plenty of sprinkles!



Ingredients
  • . 1 and 3/4 cups (207g) cake flour (spoon & leveled)
  • . 2 teaspoons baking powder
  • . 1/4 teaspoon salt
  • . 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • . 1 cup (200g) granulated sugar
  • . 2 large eggs, at room temperature
  • . 1/3 cup (80g) sour cream, at room temperature
  • . 2 and 1/2 teaspoons pure vanilla extract
  • . 3/4 cup (180ml) whole milk, at room temperature
  • . frosting: chocolate buttercream and sprinkles for garnish, or any of these frostings
Directions
  • 01.Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  • 02.Whisk the cake flour, baking powder, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla extract.
  • 03.Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. The batter will be slightly thick.
  • 04.Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  • 05.Frost cooled cupcakes with chocolate buttercream. I used Ateco 849 piping tip. Top with sprinkles, if desired.
  • 06.MLeftover cupcakes keep well covered tightly in the refrigerator for 3 days.
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