Hello, Every birdie. For today we are going to be making a very simple and easy recipe. We are going to be following another Betty Crocker recipe.

When I was younger this was the cookbook that I would read like it was a classic piece of literature. Every time I would read it I would find new and exciting recipes. But today we are going to be making a classic: Yellow Cake Cupcakes. 

The link to the recipe and the measurements will be down in the description below. 

The first thing you want to do is gather your ingredients. 

You will need:

• Flour 
• Sugar
• Baking powder
• Salt
• Butter (i used ½ margarine ½ shortening and it tested good)
• Milk
• Vanilla 
• Eggs

Once you have all of your ingredients measured out you are going to preheat your oven to 350℉. Grease the pan(s)  that you will be using. This can be 1 – 9×13 pan, 2- 9 inch or 3- 8 inch round pans. But I am going to be using 2 cupcake tins. Because this recipe makes 24 cupcakes, comfortably. 

The reason I like Betty Crocker when it comes to cakes is that it is just so easy to understand and follow. 

Honestly, when I first started baking. Cakes were always the things that I struggled with the most. Well. Even to this day, I struggle with them.

Because if they aren’t “internet perfect” in my mind then I have failed. (Yes I know how stupid this statement is but that is what my brain goes through every time I make a cake.) 

One funny thing about this recipe is “Beat all of the ingredients together, except the frosting.” This makes me laugh, no matter how many times I read it.

How many people complained to the Betty Crocker Company and told them they followed the recipe to the tee? But it was way too sweet, for some reason. Did these people actually put the frosting in the cake, and expect it to taste good? Or to taste like a cake with frosting on it, not in it. 

Even with the recipe saying this, I start with creaming the butter and the sugar together until they are light and fluffy. This takes a few minutes. About 2-5 minutes. Then I add the eggs, one at a time, and the vanilla.

In a separate bowl, I combine my dry ingredients. This includes the flour, baking POWDER, and salt. You don’t know how often I look at a recipe and make sure it says powder and not soda. Because they are not interchangeable. 

Once you have all of your ingredients, minus the frosting, in one bowl. YOu are going to mix it together with your hand mixer or stand mixer for about 3 minutes on high. 

Place your batter into your desired greased baking pans. For me, it was the cupcake tins. 

The 9×13 pan should take about 25-30 minutes. 

The 3-8 inch pans should take about 30 – 35 minutes. 

The 2-9inch pans should take about 25-30 minutes. 

The 2 cupcake pans should take about 20 minutes. (My dad taught me that if you have an oven that is not very even, you can take your cupcakes out at halfway, and rotate them. It helps balance out the baking process.)

Let them cool in the pan for a few minutes before getting them out of the pan. 

Carefully take your cake or cupcakes out of the pan, and onto a cooling rack. 

In order to frost your cake or cupcakes, they need to be cool. No heat coming from them. So really let them cool before frosting. Because you don’t want to be crying because of a melting cake. It is not very pretty. Still tastes good. But hard on the ego. 

As a decoration for this recipe, I put strawberries and a little bit of sugar on top of my cupcakes. Instant Strawberry Shortcakes.

 This was the most “American” thing that my mom and I could think of to make for the fourth of July. We really don’t do much for this day. It was fast and easy. I could make it the day before and it was perfect. 

I hope that you like this recipe. Feel free to check out the description down below. See you in the next recipe. Thank you.

Show the original author some 💖💖💖 Betty Crocker

Here is a printable version of this recipe: on the blog

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