![scratch cupcakes scratch cupcakes](https://i.redd.it/bhml8hv67ya01.jpg)
Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!.Special Tools: KitchenAid Stand Mixer, Cupcake Pan, Cupcake Liners, Piping Tip, Reusable Piping Bags or Disposable Piping Bags.As a result, the color and flavor were a little deeper! Avoid over-whipping the chocolate buttercream as that will lighten the texture and color. The room temperature butter for the pictured frosting was super soft, so I added a little extra cocoa powder. Chocolate Buttercream: I use and recommend my chocolate buttercream recipe.I also have a vanilla cake recipe as well. Yellow Cake: I suggest following my yellow sheet cake recipe or my layered yellow cake recipe.Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.A full fat plain yogurt would work instead, though the cupcakes may not be as light. Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture.I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe. Cake Flour: If you can’t get your hands on cake flour, you can make this cake flour substitute.Freeze frosted or unfrosted cupcakes for up to 2-3 months. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature.
![scratch cupcakes scratch cupcakes](https://everyfoodfits.com/wp-content/uploads/2010/05/Cupcakes.jpg)
Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.Frost cooled cupcakes with chocolate buttercream.For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Fill only 2/3 full to avoid spilling over the sides. Pour/spoon the batter into the liners.With the mixer still running on low, slowly pour in the milk until combined. With the mixer on low speed, add the dry ingredients until just incorporated. Scrape down the sides and up the bottom of the bowl as needed. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes.Whisk the cake flour, baking powder, and salt together.Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Preheat the oven to 350☏ (177☌). Line a 12-cup muffin pan with cupcake liners.You know you’re on the right track even before the cupcakes go into the oven! Steal a taste because this batter is divine. The cupcake batter is creamy, silky, and velvet rich. I don’t find that added step necessary for these cupcakes. Why? Well, it helps produce an extra fluffy texture in layer cakes that can otherwise become dense from being squished down. We also skip whipping the egg whites separately– this is something I do with my red velvet cake and even my layered yellow cake too. They’re more flavorful than the originals, using more butter and vanilla per ounce of flour. The yellow birthday cupcakes have a tight crumb like pound cake, but taste super soft with a bouncy light texture. Cake flour instead of all-purpose flourĬake flour produces that bakery-style cakey structure, while sour cream adds plenty of creamy moisture.Here’s a list of everything I did differently. As soon as I took the first bite, I knew the new yellow cupcakes would be much better than the originals.