Yellow Cupcakes
No more box mix. These are delicious, moist and fluffy. They're not quite as vibrant yellow as a box mix, but im ok with that. Pictured frosted with vanilla buttercream frosting. Recipe adapted from : sallysbakingaddiction.com
Yellow Cupcakes
No more box mix. These are delicious, moist and fluffy. They're not quite as vibrant yellow as a box mix, but im ok with that. Pictured frosted with vanilla buttercream frosting. Recipe adapted from : sallysbakingaddiction.com
Cooking Instructions
- 1
Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set it aside.
- 2
In a medium bowl, use a hand mixer to whisk the egg whites until soft peaks form, about 2-3 minutes. You want them to be very fluffy, with no liquid remaining in the bowl. Set this aside.
- 3
In a separate bowl, whisk together the flour, baking powder and salt. Set this aside.
- 4
Using either a hand mixer or a stand mixer with the paddle attachment, beat the butter on high speed until it is smooth and creamy, about a minute or so. Then add the sugar and beat together for 3-4 minutes. Scrape down the sides of the bowl as needed. Add the egg yolks and vanilla and beat until combined.
- 5
Turn the mixer to low speed and alternate adding the dry ingredients in 3 batches and the milk in 2. Start and end with the dry. Mix each until just incorporated.
- 6
Using a rubber spatula, gently fold in the egg whites. The batter should be slightly thick, smooth and velvety.
- 7
Scoop the batter into the cupcake liners, filling each about halfway. Bake for 17-21 minutes, until a toothpick inserted into the centers come out clean. Let them cool in the pan for 5 minutes, then remove them to a wire rack to cool completely.
- 8
Once they are completely cool, frost them with your favorite frosting recipe. Store covered for 3-4 days.
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