The Perfect Yellow Cupcake

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Theses cupcakes are one of the best ones ive ever made!!!!!!! very yummy and delicous.....except used different buttercream:

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The cupcakes came out perfectly, They were soft and light unlike pound cake. Putting this one in my recipe box.

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i want to make this cup cakes but before i wanna know: why do i have to use a whip attachment to cream the butter.?

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Great recipe, but no offense to "puffpastry", but EVERY oven, kitchen, etc. is different. Humidty as well. So it's hard to say "23 minutes" is ideal.

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I made the cupcakes but not the frosting. I used a family recipie insted and it terned out great! I baked them for a kids party so to make them exiting and fun for the kids i added a little color! I split the batter up and dyed them diffrent fun colors! Then put two color batters into the same cupcake cup and swired them with a spoon! This made the hit of the party... TIE-DIE CUPCAKES!!!

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These cupcakes are delicious. The texture is very nice as is the flavor, buttery but light.
Be careful to follow directions exactly and DON'T overfill the cupcake pans or they will overflow.
Yes the tops are flat but that works fine with the buttercream.
The buttercream worked very well for me but will not work if the kitchen is too hot, the icing will never firm up. But as long as it's not a blazing hot day, the frosting will come together if it's beaten enough and if all the butter is added. The almond extract is a great touch, a true buttercream like this can be a bit too rich tasting but the almost flavor cuts the richness and you can peak the light buttercream on the flat tops of the cakes. Terrific and very special.

I wish Gale Gand still had a show on FN, I miss Sweet Dreams......

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I have made the cupcakes a few times, not the frosting as of yet. The cupcakes turned out very light and fluffy. I also like the versatility of the yellow batter cake as you can make any type of frosting and they even worked with the creme filling I made. My family, friends, co workers, church members simply love them. I would continue to make these cupcakes for a long time.

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I made the cupcakes and the frosting, my first 'official' butter cream. I did not have a candy thermometer so I had to improvise with a meat thermometer and do the soft ball test... not easy! I added the syrup to the eggs white and I really thought I was going to fry the eggs so I went really slow. The metal bowl to the stand mixer was pretty hot but the mixture had cooled. Adding the butter was a very slow process and the frosting was not coming together as well as I had hoped until I realized my stand mixer was not yet at full power...it became light and fluffy within seconds! Although I didn't love the taste of this frosting at first it was nice and light to work with...I think I would prefer to use it on a cake rather than cupcakes. Also note that after some time in the fridge the frosting is kind of too butter-like in consistency so I will serve at room temp. Overall the cupcake and the frosting are light and fluffy with nice flavor.

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for the best results cook for exactly 23 minutes this will make them soft but thoroughly cooked!

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These cupcakes would be better used for breakfast. They tasted like muffins. Grill them up with some butter in the morning and you have a yummy treat.