Follow these five simple tips for perfect yellow cupcakes. These tips will make all the difference between a dry cupcake and one that will get rave reviews.
I have been on a quest for the perfect yellow cupcake recipe. The last two recipes I tried resulted in dry cupcakes. I wanted to be able to make a moist yellow cupcake from scratch. No boxed cake mix allowed.
After much research and baking, I discovered it wasn’t the recipe but my method of baking that was at fault.
Five Tips For Perfect Yellow Cupcakes
- Weigh your flour.
- Sift your dry ingredients.
- Cream butter and sugar properly.
- Cold ingredients need to be at room temperature.
- Alternate wet and dry ingredients.
Weigh Your Flour
Weigh your flour. A cup of flour will weigh more than you actually need. I was surprised to learn that. Using grams over ounces is a more accurate way to measure flour. Grams will give you whole numbers while ounces end in decimals.
I use a Polder kitchen scale that will read either ounces or grams.
Remember to weigh your empty measuring cup first then hit tare so your cup weight will not be included. Here I weighed 1 cup of all purpose flour leveled. The scale read 132 grams. This is too much flour. It should weigh 125 grams.
I removed a couple of teaspoons and arrived at the correct weight. It doesn’t look like much but this will make a difference in your cake.
1 cup all purpose flour = 125 grams
Sift Your Dry Ingredients
Sift your dry ingredients. Such as flour, baking powder or baking soda, and salt. Do not include sugar. This mixes the dry ingredients as well as aerating the flour.
I just use a mesh strainer over a bowl. This does the job beautifully. I have never liked those traditional sifters. It’s easier just to shake the strainer.
Cold Ingredients Need To Be Room Temperature
Cold ingredients such as butter, milk and eggs need to come to room temperature before using. I leave mine out for about 30 minutes. These will mix in so much easier. You will have a better batter.
Creaming Butter And Sugar Properly
Cream your butter and sugar to a ribbon consistency. The mixture should fall in ribbons from your rubber spatula when properly creamed. This could take several minutes of mixing. I use my Kitchen Aid stand mixer. A hand held mixer will work as well.
What Is Overmixing
Overmixing is when you have stirred the batter too much, adding in unwanted air. Incorporating too much air could result in your cupcakes sinking in the middle.
You do not want to overmix your batter. By overmixing, you risk developing the gluten in the flour. This will result in a tough, dry cupcake.
Only mix the batter until you no longer see any flour.
Alternate Wet And Dry Ingredients
When adding the sifted flour to the creamed mixture, alternate with the liquid. I use about 1/3 dry then 1/3 wet. Continue to mix till just combined.
By following these five simple tips, you can whip up a bunch of moist and tender yellow cupcakes every single time.
You might want to try your new skills on these delicious cake recipes: