Yellow Cupcake

This is a classic rich, tender, buttery yellow cupcake recipe.

Ingredients

All-purpose flour - 1 and 1/4 cups
Baking powder - 1 and 1/4 tsp
Salt - 1/4 tsp
Sugar - 3/4 cup
Unsalted butter - 6 TBSP at room temperature
Large eggs - 2 at room temperature
Vanilla extract - 1 tsp
Whole milk - 1/3 cup
Cupcake topping: Buttercream or others

Yield: 12 Cupcakes

Steps

1. Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined. Beat on medium-high speed until no traces of flour remain, about 30 seconds; do not overbeat.

4. Divide the batter evenly among the prepared muffin cups. filling each about three-fourths full. Bake until lightly golden and a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes.

4. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

5. Frost the cupcakes with the buttercream or other toppings and serve.