This small batch yellow cupcake recipe makes four soft, tender, and delicious cupcakes topped with creamy buttercream frosting. Perfect for when that cupcake craving hits but you don’t need 24 cupcakes.
What is Yellow Cake?
Yellow cake gets it’s name and it’s color from the butter and whole eggs that are used in the recipe. The only difference between yellow cake and white cake is that white cake only uses the egg white thus making the cake white instead of yellow. Taste is the same.
How to Make Small Batch Yellow Cupcakes
- In a small bowl cream or mix together butter and sugar until light and fluffy. You can do this by hand or with a hand mix.er
- Add in egg, sour cream and extract. I like a combination of vanilla and almond extract but if you prefer you can use all vanilla.
- Combine with flour, salt and baking soda. Mix until combined.
- Fill lined muffin tins 2/3 full.
- Bake at 350 degrees F for 19-21 minutes or until a toothpick comes out clean.
How to Prevent Cupcakes from Overflowing
If your cupcake liners are not filled evenly you can end up with some of your cupcakes under baked and some over baked. Overfilling your cupcakes can cause them to overflow, flatten out and even sink in the middle. The best way to get even sized cupcakes that don’t overflow your cupcake liner is to use a scoop. You want to fill your cupcakes 2/3 full. For my cupcake tin, that is 1/3 cup and I use this scoop.
What is the Best Frosting for Yellow Cupcakes?
I will always choose a buttercream frosting. The frosting is pretty much why I eat cake! It’s definitely my favorite part. I love a vanilla or almond flavored buttercream but you could also top these with a chocolate buttercream. Another favorite of mine is maple frosting! You can find my full size recipe for buttercream frosting here.
How to Store Cupcakes?
These cupcakes do not need to be refrigerated but can be stored in an airtight container on the counter for 5-7 days Be sure to store in a deep container so it doesn’t smash your frosting.
Can I Freeze Cupcakes?
Cupcakes can be easily frozen. I prefer to freeze cupcakes unfrosted in an airtight container so that the frosting doesn’t get smashed. If you are going to freeze them frosted, flash freeze them first. Flash freezing is when you place the cupcakes on a baking sheet, place in freezer until frozen solid. Then place the cupcakes into a container, deep enough not to smash the frosting and they will keep for 2-3 in the freezer. I have found that buttercream frosting freezes better than cream cheese frosting.
To thaw frozen cupcakes place them on a baking rack and allow them to sit at room temperature for about 30 minutes. Having air circulation underneath prevents cupcakes from getting soggy on the bottom.
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Small Batch Yellow Cupcake Recipe
Small Batch Yellow Cupcake
- 3 Tbsp salted butter softened
- 1/3 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp baking powder
- pinch of salt
- 2 Tbsp sour cream
- 1/2 cup all purpose flour
- 1/4 cup salted butter softened
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 -2 cups powdered sugar
- 1-2 Tbsp cream or milk
- Preheat oven to 350 degrees F.
- Cream butter and sugar together in a bowl. Mix until light and fluffy.
- Add in egg and extracts. Can use all vanilla if you prefer.
- Add in sour cream and mix to combine.
- Add in flour, salt and baking powder, stir just until combined.
- Use a 1/3 cup scoop and fill a muffin tin 2/3 full. I prefer to use a cupcake liner. If not, be sure and spray the muffin tin with baking spray.
- Bake for 19-21 minutes or until a toothpick comes out clean.
- Cream butter and add in extract.
- Add in powdered sugar and enough milk or cream to make a nice spreading consistency.