I made chocolate mocha cupcakes last week and promised Benjamin, who hates chocolate, that I would make him some “plain” cupcakes. This recipe is from The New Best Recipe cookbook and I loved the cupcake itself. Dense, moist and a richness to the flavor that I credit towards the extra egg yolks in the recipe. Will definitely use this recipe again and try filling with different flavors and topping with different frostings!

Yellow Cupcakes with Vanilla Buttercream Frosting

The yellow cupcakes recipe says it makes 12 cupcakes, but I followed the instructions to use a 2 oz scoop and I only came out with 10…some of which when baked, were a bit overflowing so use a bit less than 2 oz and you should be fine.

I honestly did not care for the frosting on these cupcakes but it was a frosting I had never made before so I love to try something new. It is made from eggs and sugar that you put over simmering water to cook then beat in the butter, but the frosting just had an “egg” flavor that I just couldn’t get past. It is ultra light and melts in your mouth though. If you are interested for that recipe, let me know and I’ll post it.

Yellow Cupcakes Recipe (with Vanilla Buttercream Frosting)

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Ingredients

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1 1/2 C all purpose flour
1 C sugar
1 1/2 tsp baking powder
1/2 t salt
8 Tb unsalted butter, softened
1/2 C sour cream
1 large egg, plus 2 large egg yolks, at room temperature
1 1/2 tsp vanilla extract

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Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Line muffin tins with liners.
Whisk together flour, sugar, baking powder and salt in your mixer bowl. Add the butter, sour cream, egg, yolks and vanilla and beat the wet ingredients into the dry at medium speed until smooth and satiny, about 30 seconds.
Divide batter evenly into the 12 cups using a 2 oz scoop or spoon. Bake until tops are pale gold and a toothpick inserted comes out clean, 20 to 24 minutes. Cool cupcakes on a rack until room temperature, about 45 minutes.