Yellow Birthday Cupcakes (Recipe Solved!)
Today’s new cupcake recipe comes straight from the brilliant and sweet-as-ever owner of DŌ Cookie Dough Confections, Kristen Tomlan. Kristen has become one of my dearest friends over the years– the power of cookies literally connected us! She’s a gracious, hardworking, and business-owning woman from whom I gather so much inspiration. Kristen just released her cookbook debut, surely to hit the best-selling list, and I couldn’t be more excited for her. (Let’s all give a WOOHOO for Kristen!) She is generously allowing me to share her cookbook with all of you and publish one of the best recipes found inside.
Ok, every recipe of hers is the best, but I had to play favorites with this one because she based her molten cookie dough cupcakes off of my vanilla cupcakes recipe. ♥
Yesterday was my birthday! May 27th usually falls around Memorial Day weekend, so I’m grateful to always enjoy a long birthday weekend. Speaking of birthdays, I have a recipe in need of a major update. I published a yellow cupcake recipe in 2014, a cupcake I found delicious at the time. Fast forward a few years and the recipe is still good, but the cupcakes often taste bland and dry out quickly. The reviews are mixed– bakers report either great results or disappointing results. I knew I could revamp this recipe because yellow birthday cupcakes deserve more than mediocre results.
After playing around with the recipe, I produced an even better version that promises consistent results. In a taste comparison, my taste testers heavily preferred this newer recipe. They’re buttery, moist, and taste even better than they look!
Ingredients
1 and 3/4 cups (200g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) sour cream, at room temperature
2 and 1/2 teaspoons pure vanilla extract
3/4 cup (180ml) whole milk, at room temperature
frosting: chocolate buttercream and sprinkles for garnish, or any of these frostings
Instructions
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
Whisk the cake flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. The batter will be slightly thick.
Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
Frost cooled cupcakes with chocolate buttercream. I used Ateco 849 piping tip. Top with sprinkles, if desired.
Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
Ok, every recipe of hers is the best, but I had to play favorites with this one because she based her molten cookie dough cupcakes off of my vanilla cupcakes recipe. ♥
Yesterday was my birthday! May 27th usually falls around Memorial Day weekend, so I’m grateful to always enjoy a long birthday weekend. Speaking of birthdays, I have a recipe in need of a major update. I published a yellow cupcake recipe in 2014, a cupcake I found delicious at the time. Fast forward a few years and the recipe is still good, but the cupcakes often taste bland and dry out quickly. The reviews are mixed– bakers report either great results or disappointing results. I knew I could revamp this recipe because yellow birthday cupcakes deserve more than mediocre results.
After playing around with the recipe, I produced an even better version that promises consistent results. In a taste comparison, my taste testers heavily preferred this newer recipe. They’re buttery, moist, and taste even better than they look!
Ingredients
1 and 3/4 cups (200g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) sour cream, at room temperature
2 and 1/2 teaspoons pure vanilla extract
3/4 cup (180ml) whole milk, at room temperature
frosting: chocolate buttercream and sprinkles for garnish, or any of these frostings
Instructions
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
Whisk the cake flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. The batter will be slightly thick.
Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
Frost cooled cupcakes with chocolate buttercream. I used Ateco 849 piping tip. Top with sprinkles, if desired.
Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
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