A tender yellow cake is the basis of a great cupcake. I’ve worked on this recipe for years and it is just about perfect. It makes super birthday cake layer cake or is a great Boston Cream Pie yellow cake too. It features a special milk chocolate frosting but it takes any icing you like (cream cheese or regular icing or frosting, your own or homemade) in any colour, sprinkles or chopped chocolate. When my kids were little, I put gummy bears in on the tops.
1 tbsp pure vanilla extract
1 1/3 cup warm milk
4 tbsp sour cream
2 1/2 cups all-purpose flour
Cupcake Batter:
2 tbsp Clabber Girl Corn Starch
1 cup unsalted butter, softened
1 tbsp Clabber Girl Baking Powder
2 cups granulated sugar
1/4 tsp Clabber Girl Baking Soda
3 eggs
1/4 tsp salt
Cupcakes:
Preheat the oven to 350° F. Line a baking sheet with parchment paper. Grease two muffin pans or line with paper baking cups, then set pans on baking sheet.
In a mixer bowl or food processor, cream the butter with the sugar until well blended. Blend in the eggs, vanilla, milk and sour cream. Fold in the flour, corn starch, baking powder, baking soda and salt and blend until smooth, about 3-4 minutes. Spoon into prepared pans. Bake at 350° F. for 25-30 minutes. Cool in pan 15 minutes before unmolding cupcakes to cool completely.
Top with buttercream frosting. For special occasions, add swirls of color to your buttercream frosting using this technique: https://clabbergirl.wpengine.com/butter-pecan-cookies-with-buttercream-swirls/.
1 tbsp pure vanilla extract
1 1/3 cup warm milk
4 tbsp sour cream
2 1/2 cups all-purpose flour
Cupcake Batter:
2 tbsp Clabber Girl Corn Starch
1 cup unsalted butter, softened
1 tbsp Clabber Girl Baking Powder
2 cups granulated sugar
1/4 tsp Clabber Girl Baking Soda
3 eggs
1/4 tsp salt
Cupcakes:
Preheat the oven to 350° F. Line a baking sheet with parchment paper. Grease two muffin pans or line with paper baking cups, then set pans on baking sheet.
In a mixer bowl or food processor, cream the butter with the sugar until well blended. Blend in the eggs, vanilla, milk and sour cream. Fold in the flour, corn starch, baking powder, baking soda and salt and blend until smooth, about 3-4 minutes. Spoon into prepared pans. Bake at 350° F. for 25-30 minutes. Cool in pan 15 minutes before unmolding cupcakes to cool completely.
Top with buttercream frosting. For special occasions, add swirls of color to your buttercream frosting using this technique: https://clabbergirl.wpengine.com/butter-pecan-cookies-with-buttercream-swirls/.