Yellow Cupcakes

Yellow cupcakes


  1. Unsalted butter 1 cup
  2. Sugar 2 cups
  3. Eggs 3 large
  4. Flour (maida) 3 cups
  5. Baking powder 1 tbsp.
  6. Salt 1/2 tsp.
  7. Milk 1 1/4 cup
  8. Vanilla essence few drops


  • Preheat oven to 350 degrees.
  • Line two cupcake pans (about 24 cupcakes) with paper liners.
  • Using a beater cream butter then gradually add sugar, beating well.
  • Beat until light and fluffy, about 2-3 minutes.
  • Add eggs, beating well after each addition.
  • This mixture should be fluffy pale yellow.
  • In a separate bowl, combine the flour, baking powder and salt.
  • Sieve the flour, baking powder and salt together.
  • In a measuring cup, mix the milk and vanilla essence.
  • Add flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour.
  • Mix well, scraping the bowl down a few times to make sure there are no pockets of butter.
  • Fill each tin about 2/3 of the way with batter.
  • Bake for about 18-20 minutes (less for mini cupcakes), or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 8-10 minutes, then remove from the pan and let cool completely on a rack.

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