Yellow Cupcakes

"Goes great with my Cherry Frosting (#189326) This is from Cooks Illustrated and are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients. Time does not include the cooling time. I've made these numerous times and they've never been anything like pound cake. It's a Cook's Illustrated recipe and with those I've found that if they don't turn out you're probably not following the recipe. They don't call it America's Test Kitchen for nothing."
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
12 cupcakes




  • Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
  • Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment (I just use my hand mixer and have great results). Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
  • Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.

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  1. these just came out of the oven! i havent even frosted these yet, or really tried one, but i broke a chunk off to sample and boy are they amazing! perfect recipe and doesnt make a crap load of cupcakes i wont be able to eat! Thanks for sharing!
  2. To this recipe I had to add; 1/4 to 1/3 c. cream 1 t baking powder 1 egg 1/2 t salt This is more of a pound cake than cupcakes. It just doesnt work well for cupcakes.
  3. My friend needed a cupcake recipe to bring to a bridal shower, so I found this recipe and she made them. They were delicious!!!!! Thanks for a great recipe!
  4. Easy to make. I put lemon frosting on these. Very moist and yummy. I have saved this recipe for future use. Thanks for sharing.
  5. Nice basic cupcake recipe that makes a nice batch of cupcakes or can be reduced for only 1/2 a dozen for smaller families. I used a combination of Splenda/sugar. Frosted these with your recipe #189326. Made for PAC Spring 2008.


I'm a busy work at home mom of 2 young boys. My husband is frequently out of town for long spells for his work and that's when I turn to the 'zaar for inspiration. My husband loves to cook so when he's home it's all up to him and when he's gone it's fun and sometimes frustrating to plan menus that will not be rejected by the kiddos while containing wholesome ingredients. I'm pretty picky about the foods we eat. I only buy organic meats and dairy, nothing with high fructose corn syrup and as many local and/or organic fruits veggies that I can get my paws on. We have a wonderful delivery company called Greenling that I rely on for local fruits and vegetables. They serve Austin and San Antonio but it's a wonderful idea that I hope crops up everywhere. I'm also a huge fan of the 100 Mile Diet , the Slow Food movement ,the book The Omnivore's Dilemma and the movie The Future of Food . If you haven't heard about any of these things it's time to check it out. It's eye opening. I believe it is very important to know where our food comes from. That said, I'm not a food nazi, I just like to know that I'm feeding my family the best quality food available. It's not cheap but I think it's worth more than money. <img src="">
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