Skip to Content
Menu

Yellow Cupcakes

  • Save Recipe
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
Updated Aug 8, 2011
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 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
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

170 Calories, 9g Total Fat, 2g Protein, 20g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
170
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
190mg
8%
Potassium
35mg
1%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
11g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">