Basic Yellow Cupcakes Zoom

Basic Yellow Cupcakes Recipe

True classics! Whether served for brunch, showers or after-school treats, iced in any flavor, our Basic Yellow Cupcakes always work.
Makes: About 12 standard cupcakes. Each cupcake serves 1.
Skill Level: None

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Step 1

Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

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1 1/2 teaspoons pure vanilla extract


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cake flour

3 cups cake flour (sifted)

baking powder

2 1/2 teaspoons baking powder


1/2 teaspoon salt

granulated sugar

1 3/4 cups granulated sugar

butter or margarine

2/3 cup butter or margarine


2 eggs


1 1/4 cups milk




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Basic Yellow Cupcakes is rated 4.214285714285714 out of 5 by 28.
Rated 5 out of 5 by from I use this recipe all the time for cupcakes and cakes. I am always getting compliments on how good my cakes are, and I refer everyone to Wilton. This recipe is really easy, and tasty. A double recipe is really easy to deal with, and it makes two ten inch round cakes. I use soy milk or coffee creamer instead of the milk when i make it non dairy. When i make it makes somewhere around twenty four cupcakes. I have never tried it with flavoring extracts, but I am sure that it is delicious. I suggest to everyone to make these cupcakes. They taste really good with a chocolate icing on top. I usually top the icing with sprinkles after. Enjoy.
Date published: 2010-11-30
Rated 5 out of 5 by from I only had a 3/4 cup of sugar so I used that and halved the rest of the recipe. I also used o% fat milk instead of whole milk. I also hand mixed the butter that I put in the microwave for only 15 seconds. The cupcakes turned out delish! My family loved them. The cupcakes had a slightly moist tender and soft texture. These were the best yellow cupcakes I've ever made!
Date published: 2014-11-25
Rated 4 out of 5 by from This was a great recipe to go by. I used only 1tsp of Vanilla Extract and a 1/2tsp of Orange Extract to give it a slight falvor. The rest of the recipe I followed to a "T" and it made 24 standard cupcakes. I originally tried this recipe since it said it was only for 12 cupcakes. Other than having twice as much as I wanted, it's still a great recipe. Thanks for posting.
Date published: 2011-12-31
Rated 2 out of 5 by from I halved this recipe on the advice of other reviewers, as i only wanted a dozen cupcakes and others have said it makes 24. I also used all purpose flour which, I'm sure, was to it's detriment. The cupcakes turned out heavy and somewhat tasteless. Not happy with this one at all. Might make it with cake flour at some point but this wasn't the greatest.
Date published: 2015-01-18
Rated 5 out of 5 by from it is a nice, simple and delicious basic cupcakes, perfect to be decorated, and use to be a sucess ,in all birthdays party , that i use to make to my adorables granchildren JUST having one next wednesday, and cupcakes are ready in ALICE IN WONDERLAND theme. DONT need to go fridge, they stay fresh for days, so you can do it in advance, just perfect .
Date published: 2010-11-29
Rated 5 out of 5 by from My daughter is 13 years old and we both just completed the basic decoration classes from Wilton and LOVED IT. Her ambition is to one day become a pastry chef and have her own show on the Food Network - called Katie's Cookies and Cupcakes. She made these cupcakes without any problem and she did a wonderful job on them. Very easy recipe!
Date published: 2010-12-03
Rated 4 out of 5 by from The finished product was "white" and very fluffy in texture!!! I was so proud of the taste. :-) Once I combined the wet and dry ingredients, the texture of the batter was so thick and fluffy....That I hesitated. I added a little milk and sour cream to the mixture and decided to let it bake. Honey!!!!!! Delicious!!!
Date published: 2014-12-07
Rated 5 out of 5 by from First time I made this recipe today, and it came out wonderful! This batch made 24 cupcakes, not 12. Also, I used a dark cupcake pan with the silver cupcake liners and baked for 18 min with the liners filled 2/3. Very fluffy in texture. I used the Wilton chocolate buttercream as icing, so great!!
Date published: 2012-07-28
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