Yellow cupcakes

Be careful when you make this recipe, it can be painful. Literally, I sliced my finger open while opening the sour cream. Possibly the first sour cream injury on record.

But this cake is oh-so-moist, and not sickly sweet, but just sweet enough.

Yellow cupcakes

3/4 cup all-purpose flour
3/4 cup cake flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
½ cup sour cream
1 large egg, room temperature
2 large egg yolks, room temperature
1 ½ teaspoons vanilla extract

Adjust oven rack to middle position; heat oven to 350 degrees. Line your cupcake pan.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment.

Add butter, sour cream, egg, and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.

I believe this recipe makes 12 cupcakes.

Note: This recipe transfers into a cake recipe just fine.

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1 Comment »

  1. […] 1 recipe yellow cupcakes […]

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