Are you looking for the perfect yellow cupcake recipe that yields moist, delicious, and easy to frost cupcakes? This.is.it!
My youngest turns four this week, and I can’t help but wonder, where did the time go? How did it pass so fast? When I asked him what kind of cake he wanted for his birthday, he said he wanted to frost cupcakes with his siblings. So, today I invite you to check out this easy video where my “baby” and I make yellow cupcakes together.
For today’s recipe, I’ve partnered with Bob’s Red Mill to make these cupcakes from my cookbook, The Best Homemade Kids’ Lunches on the Planet. In this video, I answered the most frequently asked questions regarding which flour to use when baking to yield fluffy and soft cakes and cupcakes.
I’m a big fan of Bob’s Red Mill 1-to-1 gluten-Free Baking Flour when I want to make a recipe that can accommodate my other son’s gluten-free needs. I love that they have a dedicated 100% gluten-free facility, so it’s one brand that I often recommend my readers use. Plus, their baking flour makes amazing cupcakes, cakes, pancakes, waffles, and cookies, for example.
When baking with regular flour, I typically use their all-purpose flour for moist baked goods. I know some of you want to make recipes with whole-wheat flour, so for baking, you want to look for “whole-wheat pastry flour” on the label. The “pastry” means that it comes from white whole-wheat and when milled it’s a much finer and softer flour than regular whole-wheat flour. Regular whole-wheat flour comes from red whole-wheat kernels and will yield dense baked goods (especially cakes).
I am often asked by my readers how do I adapt my “original” recipes to suit my gluten-free needs (both my middle son and I don’t eat gluten). My answer is always the same: find a great all-purpose gluten-free flour and stick to that one brand. The more you use it, the more you’ll become familiar with any modifications you might need to make in your recipes.
So these cupcakes. They are the perfect yellow cupcake recipe. I prefer the rich, buttery taste in my baked cakes and cupcakes rather than oil. With this recipe, you’ll never have to buy boxed yellow cake again. I modified this recipe so it would come together in a single bowl, as opposed to a two bowl wonder. The fewer dirty dishes in the sink, the better.
Of course, my kids love to frost anything, and since I’m a recipe purist at heart, I chose an easy buttercream frosting for the recipe.
Whether you are celebrating a birthday or baking delicious cupcakes for your family and friends, I hope you enjoy this recipe as much as my children have.
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