Yellow Cupcakes. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Make batter as directed in recipe.

I bake all of the time, this was by far the worst yellow cake recipe I've tried. It's more of a muffin/corn bread texture with no flavor. Icing is great, I've used something similar before. You can have Yellow Cupcakes using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Yellow Cupcakes

Prepare 2 of large eggs, separated and at room temperature.
It's 2 1/4 cups of all purpose flour, sifted.
You need 2 1/2 tsp. of baking powder.
Prepare 1/2 tsp. of salt.
It's 3/4 cup of unsalted butter, softened to room temperature.
Prepare 1 3/4 cups of granulated sugar.
You need 3 tsp. of vanilla extract.
You need 1 cup of whole milk, at room temperature.
You need of Frosting of choice.

It does melt upon application so be. Yellow cupcakes should not be this hard! I have tested a LOT of cupcake recipes, and none of them seemed to be up to par. They were too much like cornbread, or had no flavor, or had a weird texture, or even just failed to ever rise!

Yellow Cupcakes instructions

Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set it aside..
In a medium bowl, use a hand mixer to whisk the egg whites until soft peaks form, about 2-3 minutes. You want them to be very fluffy, with no liquid remaining in the bowl. Set this aside..
In a separate bowl, whisk together the flour, baking powder and salt. Set this aside..
Using either a hand mixer or a stand mixer with the paddle attachment, beat the butter on high speed until it is smooth and creamy, about a minute or so. Then add the sugar and beat together for 3-4 minutes. Scrape down the sides of the bowl as needed. Add the egg yolks and vanilla and beat until combined..
Turn the mixer to low speed and alternate adding the dry ingredients in 3 batches and the milk in 2. Start and end with the dry. Mix each until just incorporated..
Using a rubber spatula, gently fold in the egg whites. The batter should be slightly thick, smooth and velvety..
Scoop the batter into the cupcake liners, filling each about halfway. Bake for 17-21 minutes, until a toothpick inserted into the centers come out clean. Let them cool in the pan for 5 minutes, then remove them to a wire rack to cool completely..
Once they are completely cool, frost them with your favorite frosting recipe. Store covered for 3-4 days..

This was a favorite yellow cupcake recipe a few years back. Since then, I've worked to perfect them. My updated yellow cupcakes are extra moist, soft, and packed with buttery vanilla flavor. Using cake flour instead of all-purpose flour, adding sour cream, and skipping the fluffy egg whites are the secrets. These are my new & improved yellow birthday cupcakes.