Adapted from Joy of Cooking, this Yellow Cupcake recipe is way better than the box ones from the grocery store. Yes, these do include sugar but I use white whole-wheat flour, and you can guarantee there are no unwanted ingredients. These cupcakes come out so fluffy. Be sure to top them with homemade frosting for your next birthday or special event.
Line a cupcake pan with 20 paper liners and set aside. Preheat the oven to 350 degrees F.
In a medium sized bowl whisk together the flours, baking powder, and salt. In a separate bowl combine the milk, egg yolks, and vanilla.
In a large mixing bowl use an electric whisk to beat the butter and 1 1/4 cups sugar together until creamy. Stop and scrape the sides of the bowl. Turn the mixer down to low and slowly add both the flour mixture and milk mixture in small batches (and alternating) while the mixer is still going. Scrape the sides of the bowl as needed. Set aside.
Again using an electric mixer whip the egg whites along with 1 tablespoon sugar until they are light and fluffy and peaks begin to form. Do not overmix because the mixture will become dry. Using a rubber spatula carefully fold the egg whites into the cake batter until it is combined thoroughly (again be careful not to overmix).
Equally divide the batter into the 20 cupcake liners and bake until a toothpick inserted into the center comes clean, about 22 to 24 minutes. Let cool completely before adding frosting.
Cupcakes can be frozen unfrosted.Nutrition Facts
Yellow Cupcakes (better than the box!)
Amount Per Serving
Calories 208Calories from Fat 99
% Daily Value*
Saturated Fat 6g38%
Vitamin A 350IU7%
* Percent Daily Values are based on a 2000 calorie diet.