Yellow Birthday Cupcakes
Ingredients
- 1 3/4 cups (207g) cake flour, spooned & leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) 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 1/2 teaspoons pure vanilla extract
- 3/4 cup (180ml) whole milk, at room temperature
- Chocolate buttercream and sprinkles, for frosting/decorating (or preferred frosting)
Equipment
- 2 standard muffin pans (or 1 pan used twice)
- 14 cupcake liners
- Mixing bowls
- Whisk
- Hand or stand mixer with paddle attachment
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Toothpick
- Scoop or large spoon for portioning batter
Instructions
- 1
Preheat oven to 350°F (177°C). Line a 12-count muffin pan with liners and line 2 cups of a second pan (about 14 cupcakes total).
- 2
Whisk cake flour, baking powder, and salt together in a medium bowl.
- 3
In a large bowl, beat butter and sugar on high speed until smooth and creamy, about 2 minutes. Scrape bowl as needed.
- 4
Add eggs and vanilla; beat on medium-high until combined. Mix in sour cream.
- 5
With mixer on low, add dry ingredients just until incorporated. Still on low, slowly pour in milk until combined. Do not overmix; batter will be slightly thick.
- 6
Divide batter among liners, filling each about 2/3 full.
- 7
Bake 19–22 minutes, or until a toothpick comes out clean.
- 8
Cool completely before frosting.
- 9
Frost with chocolate buttercream (or your preferred frosting) and decorate with sprinkles.
Recipe notes
- Mini cupcakes: bake 11–13 minutes at 350°F (177°C).
- Storage: store leftover cupcakes tightly covered in the refrigerator for up to 3 days.
- Make ahead: bake cupcakes 1 day ahead; cover and keep at room temperature. Frosting can be made 1 day ahead; cover and refrigerate, then bring to room temperature and re-whip before using.
- Freezing: freeze frosted or unfrosted cupcakes for 2–3 months; thaw overnight in the refrigerator.
- Cake flour substitute: for each 1 cup cake flour, measure 1 cup all-purpose flour, remove 2 Tbsp, and replace with 2 Tbsp cornstarch; sift to combine.
- Use room-temperature butter, eggs, sour cream, and milk for a smooth batter and best texture.
- Fill liners only 2/3 full to prevent overflow.