Twas the night before Thanksgiving, when all through the house a baker was stirring; just kidding it wasn’t a house; the cupcakes were baked in the oven with care, in hopes that they would turn out for all to share.
The pressure was on. I needed to bake the perfect yellow cupcakes. Why? They were for Mr. Ralph. (Nick’s Dad) Yellow seems to be the favorite cupcake flavor among most, and I wanted to bring them to their “Night before Thanksgiving” party. It had been a long time since I baked yellow cupcakes, I didn’t have any recipes to follow, so I browsed the internet for some five star recipes. I found a recipe (won’t disclose) that had great reviews and decided to bake them. The batter tasted amazing, they rose perfectly, they were moist, and golden yellow, but they tasted like cornbread! I tossed those out. I tried my next recipe (won’t disclose), the cupcakes turned out great, but they were more like white cake. I kept those, but decided to try out one more recipe! Third time’s a charm right? I found a recipe on the Taste of Home website that had pretty good reviews. They were a success. They tasted like yellow cupcakes, they were moist, yellow, and fluffy!
Cupcake Ingredients: *2/3 cup butter, softened, *1 3/4 cups sugar, *2 eggs, *1 1/2 teaspoons vanilla extract, *2 1/2 cups all-purpose flour, *2 1/2 teaspoons baking powder, *1/2 teaspoon salt, *1 1/4 cups 2 % milk
Chocolate Buttercream Frosting Ingredients: *1/2 cup butter, softened, *1/3 cup cocoa powder, *2 tsp vanilla extract, *3 cups powdered sugar or more, *1/4 cup of whole milk or more.
Vanilla Buttercream Frosting Ingredients: *1/2 cup butter, softened, *2 tsp vanilla extract, *3 1/2 cups powdered sugar or more, *1/4 cup of whole milk or more.
1. Preheat oven to 350.
2. Line cupcake pan with liners and spray them with cooking spray.
3. In an electric mixer, cream butter and sugar.
4.Mix in eggs (one at a time) and beat well after each egg.
5. Beat in vanilla.
6. In a separate bowl whisk the flour, baking powder, and salt.
7. Add the dry ingredients to the egg, butter, and sugar bowl. Alternate the flour bowl with the milk and beat well.
8. Fill the liners 3/4th full.
9. Bake 15-20 minutes. (use toothpick test to make sure they’re done)
For the vanilla frosting, add all the ingredients to an electric mixer and combine! Add more butter to make it creamier, more milk to lighten it, and more powdered sugar to thicken it!
Do the same for the chocolate frosting, but add the cocoa powder! If you need it more chocolate-y add more cocoa powder!
You can keep these cupcakes out on the counter! They do not need refrigerated. 🙂
Recipe makes 2 dozen!