Tuesday, November 15, 2011


perfect yellow cupcakes (3)

This is a great recipe from the April 2010 issue of Ladies Home Journal.  The recipe is actually for a cake baked in a 9-by-13-by-2-inch pan, but I wanted cupcakes.  The cupcakes don’t crown, which could be a good thing or a bad thing, depending on how you view it.  I viewed it as a good thing, because it’s easier to swirl frosting on a flat cupcake. 
perfect yellow cupcakes (2)

The only other problem is that there’s too much batter for 12 cupcakes.  I put the extra batter into a 6” ramekin, so someone got a double cupcake.  I don’t know of anyone that has a 14-cupcake tin, so this was my best solution.  The cupcakes are fluffy, light and moist with a rich buttery flavor.  They really are perfect.
perfect yellow cupcakes

Perfect Yellow Cupcakes
Adapted from Ladies Home Journal
Rating:  9 out of 10

1-1/2 cups unbleached all-purpose flour, whisked then lightly spooned and swept
1-1/2 tsp. baking powder
1/2 tsp. baking soda
3/8 tsp. salt (I used kosher)
1/2 cup (4 oz. or 1 stick) unsalted butter, soft but still cool
1 cup sugar, preferably superfine (whirl granulated sugar in a food processor)
2 large eggs, room temperature
1 tsp. pure vanilla extract
1/2 cup + 2 Tbsp. low-fat buttermilk

Heat oven to 350F.  Line a 12-cupcake tin with paper liners.  Grease a 6” ramekin and line with two wax paper circles to fit the bottom.  

Measure then sift  flour, baking powder, baking soda and salt together in a small bowl; set aside.  In large bowl, beat butter and sugar till fluffy, about two minutes.  Add eggs, one at a time, beating after each addition just till incorporated.  Add vanilla.  Scrape down sides of bowl.  Add flour mixture and buttermilk alternately in three stages, beginning and ending with flour, only beating till each addition is barely incorporated.  Remove and scrape beaters of excess batter.  Using a spatula, stir batter briefly, scraping sides and bottom.  Using about a scant 1/4 cup batter for each cupcake, fill cupcake wells.  Spoon extra batter into ramekin.  Bake cupcakes about 14-16 minutes and ramekin about 20-24 minutes, or till a toothpick inserted in center returns with just a few crumbs.  Cool on wire rack.  Frost as desired.

(Shown:  Double Chocolate Buttercream Frosting)
nfl sundays (9)


Joanne said...

There really is nothing like a good yellow cupcake...these look perfect!

Anonymous said...

I can't even eat things like this due to dietary restrictions, but I LOVE looking at your blog because the photos are mouthwatering! You are such a great cook!

Judy said...

Anonymous, I'm sorry you can't eat sweets. Thank you for your sweet compliment.

Katy ~ said...

Judy, I am cupcake challenged so I'm always on the lookout for a terrific cupcake recipe. I love that these don't crown! Will have to give these a try for when I next see the grand kids! Thanks. AWESOME!!!