Yellow Cupcakes. These super moist yellow cupcakes with milk chocolate frosting reign supreme in the dessert world. Soft, fluffy, and bursting with buttery flavor. Yellow Cupcakes are wonderfully rich and moist with a sweet and buttery flavor.

I have so been looking forward to this wedding. Not just because of the oh so sweet bride, but because the whole design was young and fresh. C. so I visited a lot of cupcakeries there. You can cook Yellow Cupcakes using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Yellow Cupcakes

1. It’s 2 of large eggs, separated and at room temperature.
2. You need 2 1/4 cups of all purpose flour, sifted.
3. You need 2 1/2 tsp. of baking powder.
4. You need 1/2 tsp. of salt.
5. You need 3/4 cup of unsalted butter, softened to room temperature.
6. Prepare 1 3/4 cups of granulated sugar.
7. You need 3 tsp. of vanilla extract.
8. Prepare 1 cup of whole milk, at room temperature.
9. Prepare of Frosting of choice.

Yellow cupcakes should not be this hard! I have tested a LOT of cupcake recipes, and none of them seemed. ADD YOUR REVIEW. this cupcake came out soooooo moist and delicious. its the best cupcake ive ever made so far and everyone loved it!! So these yellow cupcakes are the preface to the ultimate yellow cake (funny enough, cupcakes and cakes don't always translate into the same batter which is why I'm still working on the cake).

Yellow Cupcakes 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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