Get ready to transform your baking game with these irresistible Land O Lakes Yellow Cupcakes that are so deliciously simple, even beginner bakers will feel like professional pastry chefs! These golden, tender cupcakes are the ultimate crowd-pleaser that will have everyone asking for your secret recipe. Whether you're preparing a birthday celebration, a weekend treat, or just craving something sweet, these cupcakes are guaranteed to bring joy to your kitchen and smiles to every face.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners, or lightly grease the cups with non-stick cooking spray.
- In a medium mixing bowl, combine 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until evenly mixed and set aside.
- In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add 2 large eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is combined.
- Mix in 1 teaspoon of vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1/2 cup of milk. Start and end with the flour mixture, mixing on low speed until just combined. Be careful not to overmix; a few small lumps are okay.
- Using a spatula or a scoop, divide the batter evenly among the prepared cupcake liners, filling each cup about two-thirds full to allow for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the cupcakes to a wire rack to cool completely.
- Once the cupcakes are completely cool, you can frost them with your favorite frosting or enjoy them plain. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Always use room temperature ingredients, especially butter and eggs, to ensure smooth mixing and consistent texture.
- Don't overmix the batter - mix just until ingredients are combined to keep cupcakes tender.
- Use an ice cream scoop for perfectly uniform cupcake sizes.
- Check cupcakes a few minutes before recommended baking time, as oven temperatures can vary.
- Let cupcakes cool completely before frosting to prevent melting.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter.
- Store cupcakes in an airtight container to maintain freshness and prevent drying out.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
