Best Tasting Yellow Cupcakes
By
Rose Mary Mogan
@cookinginillinois
1
I first made this yellow cupcake recipe for a special order to make 2 dozen cupcakes, & I did a little experimenting in creating them but they turned out so moist, & tasty, that I even impressed myself, they have become a family favorite every since. If you like you can make part of them into another flavor. You are sure to please everyone with this tasty concoction of Vanilla cupcakes. The addition of the vanilla combined with the butter flavor and French vanilla pudding does a lot to enhance the flavors. The addition of the zested lemon takes the flavors to a new height. You will love them.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
makes about 24 cupcakes
Prep:
20 Min
Cook:
25 Min
Method:
Bake
Ingredients
-
2 3/4 call purpose flour
-
2 1/2 tspbaking powder
-
1/2 tspsalt
-
2 stickbutter
-
2 csugar
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4 largeeggs, room temperature
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1 cmilk ( i used 2 %)
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2 tsppure vanilla extract
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1 1/2 tspbutter flavoring or lemon extract
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1 boxfrench vanilla pudding (instant)
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·zest of 1 lemon
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BUTTER CREAM FROSTING
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3 stickbutter, room temperature
-
2 lbbag or box sifted powdered sugar
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1/3-1/2 cevaporated milk
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1 Tbsppure vanilla extract
How to Make Best Tasting Yellow Cupcakes
- Preheat oven to 350 degrees F. In a medium size mixing bowl combine flour, salt, baking powder, and pudding mix. Stir to mix and set aside till needed.
- Line 2- 12 unit muffin tins with paper liners and set aside till ready to fill.
Now to the mixing bowl add softened butter with sugar gradually, and cream together till light and fluffy and no grainy crystals remain. About 5 minutes. - Then add eggs one at a time, and beat well after each addition. Gradually add flour mixture, alternately with milk, in 3 intervals, then add the vanilla and butter flavoring, beating well after each addition.Then add lemon zest, and scrape down sides of bowl if needed and beat till zest is incorporated into batter.
- I like to use a icecream scoop for the next step, but scoop enough cake batter to fill muffin tins about 2/3 full, and repeat till all cupcakes are filled. Bake for 18 to 22 minutes or until cupcakes are done when tooth pick is inserted into center, and it comes out clean.
- Remove from oven and allow to sit for about 10 minutes, then remove from pan onto a wire rack and cool completely before frosting. Then frost with your favorite frosting.
- BUTTER CREAM FROSTING: Cream butter, and gradually add sifted powdered sugar, then milk & vanilla, until frosting is of desired consistency. Then frost cupcakes. May divide frosting in half and add 1 1/4 cups of melted semi sweet chocolate chips to create a chocolate frosting if desired, add sprinkles or leave plain.
- I apologize for not having just the Vanilla Cupcake pictures in this post, but I do plan to make them again real soon and will post updated pictures, this picture is from quite some time ago, with both Chocolate and Vanilla. Lady Rose's Best Tasting Chocolate Cupcakes have already been posted.
