New This Month

Yellow Cupcakes


These classic back-to-school treats will surely be big hits.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, September 2006


For the Cupcakes

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • Sprinkles, for decorating

For the Frosting

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.

  2. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.

  3. Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).

  4. Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.

  5. Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.

  6. Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.

Reviews Add a comment

  • kl70395gmailc
    10 JUN, 2016
    They're the worst cupcakes I've ever had. They tasted like cornbread and were way too sweet. Never making these again and strongly advise anyone else not to make them.
  • juanapalazzic
    6 JAN, 2016
    Question: pastry sleeve can be used with THIS frosting? Or is it too creamy?
  • sumeyye010101h
    24 NOV, 2015
    I should have cake sale at school, thought to make cupcakesene at home and bring the frosting to school and frost it there . and wondered if something happens to frost if it is in a bag or bowl for a few hours
  • jwatk256
    25 MAR, 2015
    Just made these for the second time. Great recipe. Icing is perfect. I separated the icing into 3 bowls and added a little food coloring to each. Delicious!
  • allisonjhartings
    1 FEB, 2015
    Cake had a cornbread taste and texture to it. I'm so disappointed in the cake batter of this recipe. I bake all of the time, this was by far the worst yellow cake recipe I've tried. It's more of a muffin/corn bread texture with no flavor. So disappointing. Icing is great, I've used something similar before. It does melt upon application so be ready.
  • Nicoleleslie
    19 APR, 2014
    The recipe was good, but add a teaspoon of vanilla pudding to make the cake more moist.
  • kate452
    17 APR, 2014
    I was very upset with how these cupcakes turned out. They werent sweet at all. reminded me of the texture of cornbread. great if you want a muffin. terrible if you wanted to make a cupcake.
  • Reema Shahana
    27 FEB, 2014
    I made it, cup cake was good but the icing wasn't...
  • Ldlamb
    20 SEP, 2013
    So disappointing!!!! Do not use this recipe, I agree with every bad comment on here.
  • Shelby Miles
    5 JUL, 2013
    How do you know what ingredients are for the cupcakes, and which ones are for the icing? Since both require vanilla and milk, which one goes with which?