The nostalgic yellow cake flavor in cupcake form. If using a darker muffin tin, keep an eye on the edges—those pans encourage more browning, and you might end up removing these from the oven a few minutes earlier. Get the recipe for vanilla cream cheese frosting here. This is part of BA's Best, a collection of our essential recipes.
Recipe information
Yield
Makes 24 Servings
Ingredients
3⅓
2
1
1
½
1
1
2
7
1
1
Need to make a substitution?
Preparation
Step 1
Arrange racks in lower and upper thirds of oven; preheat to 400°. Line two standard 12-cup muffin tins with cupcake liners.
Step 2
Whisk flour, sugar, baking powder, salt, and baking soda in the bowl of a stand mixer fitted with the whisk attachment. Add butter, buttermilk, and oil and beat on medium speed, scraping down sides of bowl, until smooth.
Step 3
Whisk egg yolks, egg, and vanilla in a medium bowl until smooth. Add egg mixture to flour mixture in 2 additions, beating well between additions. Continue to beat on medium speed until mixture is homogenous and very thick, about 2 minutes.
Step 4
Divide batter evenly among muffin cups, filling two-thirds full (a level ⅓ cup batter per cupcake). Bake 5 minutes, then reduce oven temperature to 350°. Continue baking, rotating pans halfway through, until cupcakes have domed and spring back when touched in the center, 20–25 minutes. Transfer to a wire rack and let cool.
Step 5
Do Ahead: Cupcakes can be made 1 day ahead. Store airtight at room temperature.