Behold, the classic yellow cupcake. Buttery, soft cake topped with chocolate frosting. Go-to recipes can be clutch for those times when you don’t have a ton of time to formulate grand plans of scrumptiousness. This summer certainly has not left much time for baking, let alone finding that perfect recipe for the occasion. Finding the right recipe can be especially hard when you are cooking or baking for people you don’t know very well. That’s where classic flavor combinations can be a good idea.
I recently found myself in such a situation and knew I could count on this great recipe. I was attending a cookout with some new friends and really had no idea what their dessert preferences were. That, coupled with a busy, busy couple of weeks led me here. Besides, what is more universal than yellow cake with chocolate frosting? Even if you aren’t typically so inclined, the cake is so moist and tender that it is hard to resist. Even my typically-non-cake-eating beau snagged a couple of these.
Yellow Butter Cupcakes
Recipe source: Rose’s Heavenly Cakes, Rose Levy Beranbaum
- 2 large eggs, room temperature
- 2/3 cup sour cream
- 1 1/2 tsp vanilla extract
- 7 oz cake flour
- 7 oz superfine sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp unsalted butter
- Set an oven rack in the lower third of the oven and preheat oven to 350°
- Whisk together eggs, 3 tablespoons of the sour cream, and the vanilla until lightly combined.
- In a stand mixer with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds.
- Add the butter and the remaining sour cream and mix on low speed until the dry ingredients are moistened.
- Raise the speed to medium and beat for a minute and half. Scrape down the sides of the bowl.
- On medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
- Spoon batter into cupcake liners. I use an ice cream scoop as Ms. Levy Beranbaum recommends, but it certainly isn’t necessary. Just make sure there is an even amount of batter in each cupcake, about 2 tablespoons (it will be about 1.7 ounces or 50 grams for each cupcake). The liners will be about 3/4 full.
- Let the cupcakes rest for 20 minutes if you want rounded tops. I did not wait long enough, and wish I had waited a bit longer.
- Bake 20 to 25 minutes, or until dark golden brown, a tester inserted in the center comes out clean, and the cupcakes spring back when pressed lightly in the center.
- Cool the cupcakes in the pans on a wire rack for 10 minutes. Remove them from the pans and set them on a wire rack. Cool completely.
- Frost (or not) as desired and enjoy!