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Yellow Cupcakes

The sky's the limit as to what you can add to yellow cupcakes to enhance them! Try adding chocolate chips or your favorite nuts. Make it your way with the variation below.

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  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 24

2 1/3
cups Gold Medal™ all-purpose flour
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1
cup butter or margarine, softened
1 1/4
cups sugar
3
eggs
1
teaspoon vanilla
2/3
cup milk

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  • 2 In medium bowl, mix flour, baking powder and salt; set aside.
  • 3 In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
  • 4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • 5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.

EXPERT TIPS

Expert Tips

Recipe Variation Mini Yellow Cupcakes: Place mini paper baking cup in each of 24 mini muffin cups. Make batter as directed in recipe. Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes. Frost with desired frosting. About 72 mini cupcakes.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
170
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
190mg
190%;
Total Carbohydrate
20g
20%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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