Found in Cake, Desserts, Vegetarian.

Cupcakes are funny things. While it’s super easy to make a so-so homemade cake, a stellar, moist, non-eggy cake with a perfect crumb? Not so much. This stuff is some crazy tasty- light, fluffy, and just sweet enough.  Plus, it gives you a slightly good excuse to bust out the old piping bag and pretend you’re a pastry goddess with your piping wand. Go forth and frost!

Moist Yellow Cake

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract
1/2 tsp butter flavoring, optional

Preheat oven to 350 degrees. Prepare cupcake liners in 3 cupcake pans. Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed.
Divide batter equally into three cake pans. If you have extra batter, you can bake it separately in its own cake pan. Bake for 12–15 minutes (depending on your oven) until done. Cool for 5 – 10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.

Easy Chocolate Buttercream Frosting
1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream
4-6 TB cocoa powder

Using a mixer, cream softened butter and vanilla until smooth. Add sugar gradually, allowing butter and sugar to cream together before adding more. If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture. Add cocoa powder and beat until smooth.

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  • Roxan


    Hi Christi! I’ve been following your blog for a while now.. I’m pretty sure i’ve commented in the past but this may be my first comment. You are truly talented in the kitchen and behind the lens!

    I have a question – Can I ask what tip you use for frosting these cupcakes? It totally reminds me of those korean cookies… I think they may be made with white bean. Do you know which ones i’m talking about? I’d love to get this tip! thanks 🙂

  • I love the frosting on your cupcakes. It looks so creamy and rich.

  • Hi Roxan,
    Wow, I’m so happy you keep visiting! Thanks for your lovely comment! In answer to your question, I used a Wilton tip #32, which is a flower tip with a lot of petals. I love using them to make big rosettes or scrolls on cakes and cupcakes. And yes, I think I know which cookies you mean. I think they are chestnut cookies. Funny you mention those- they’re my favorite! I’m so craving some right now! 🙂 Cheers!

  • Thanks, Lisa! There’s something about frosting that makes me happy. Or maybe its the chocolate. Erp. 🙂

  • Hi, is there butter flavoring in these cupcakes? It says add the butter flavoring, so I was wondering if it was omitted from the ingredients list. They look wonderful!

  • Those cupcakes look simply divine :3. Oh! And by 3 cupcake pans, I’m guessing thats 36 cupcakes?

  • Hi Lily, Thanks for the comment, yes they are 36 cupcakes…enough to feed a crowd!

  • Oops, yes, Juawice, you’re right, my mistake! Thanks for catching that 🙂

  • Hi there. I made these cupcakes and they turned out absolutely beautifully. Thanks so much for the recipe. I love your blog and pictures. You can check out my version here:

  • I love browsing your website because you can constantly bring us new and awesome stuff, I think that I should at least say a thank you for your hard work.

    – Rob

  • These were the best cupcakes I’ve ever eaten!!! So moist and yummy!!!I live around a babycakes cupcakery, that’s a very popular bakery.. My mother took them to work and thehy said they were better than babycakes!! Does the Red Velvet cakes taste as good?? You had lots of comment that said they look beautiful but hadn’t tried them! I would just like to know if I should try them or not. By the way, all your presentations are beautiful!! Thanks!

  • Hi Kayla! I am so glad you liked them! The red velvet is definitely one of my favorites as well. The key to the red velvet is making sure the wet ingredients are mixed VERY well before adding the dry ingredients (otherwise the oil can separate and turn greasy instead of moist). Also watch them carefully and be careful not to overbake. Enjoy and let me know how they turn out! 🙂

  • […] Cupcake recipe adapted from here. […]

  • PG

    Wow! your cupcakes look great! 🙂 I am having a tough time keeping my vanilla or any other kind of cupcakes moist. Even though I under cook them, as suggested on some sites/ blogs. So any help or guidance would be highly appreciated.

    Also in your recipe you mentioned, wrap each layer in plastic wrap. Does that mean should I get the cupcakes out of the oven and individually wrap each cupcake in plastic wrap?

    Thanks in advance for your help! 🙂 Keep up the good work.

  • Hello, the directions are slightly confusing. You can either bake them in 3 cupcake pans or 3 round cake pans. The cake pans will take 5-10 minutes longer to cook. I would just watch them carefully. Each cake layer should be wrapped but the cupcakes don’t have to be. Hope this helps, enjoy the cupcakes!

  • PG

    Thanks Christi for your prompt response.

  • PG

    If I need to make more cupcakes, should I just double the batch ?

  • Cake recipes usually don’t double well, due to chemistry. I would recommend making two batches separately.

  • PG

    Thanks Christi, you are so fast in responding. I love that!! 🙂

    Also, I just made some cupcakes and they burnt 🙁 they taste yum..but the bottom and the side kinda burnt 🙁 Can u tell me what must have gone wrong? I am planning on making them for fundraiser on Sunday so trying to perfect them for Sunday 🙂

    Thanks soooooo much!! you the best 🙂

  • PG

    Thanks Christi for your prompt response. I will make 2 batches seperately. Also, I made the cupcakes last night, they taste yumm!! 🙂 But I had couple issues, if you could tell me what can I do to make sure they come out perfect that would be great.

    1. The bottom and side of cupcake were burnt – It nevers happens and this was the first time I came across this issue
    2. I kept them in an air tight container overnight and this morning the top was hard and the cupcake was dense and chewy

    If you could help me with these issues that would be great. I am planning on making them for a fund raiser on Sunday.

    Thanks so much for your help, Christi! 🙂

  • Hm, it could be that your oven temperature is slightly different. Try baking them 25 degrees lower or decreasing baking time 5-10 minutes. I usually standby the oven and check every 3 minutes or so. If they cupcake was chewy and dense you may have overbeat the batter. You want to mix JUST until combined, not any more.
    Hope this helps, good luck with the fundraiser!

  • PG

    Thanks Christi for your response. I ended up making chocolate cupcakes for the fundraiser, as I have mastered those 🙂 I will take your advice and follow the suggestions next time I make vanilla cupcakes.

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