Short description

These Yellow Velvet Cupcakes are moist, tender, and lightly scented with vanilla. They have a vivid golden crumb and a smooth cream cheese frosting that balances the sweetness. Elegant enough for special occasions, yet simple enough for everyday indulgence.

Why You’ll Love This Recipe

The texture is exquisitely soft and airy thanks to the tenderizing effect of oil and buttermilk.
The vibrant yellow color adds a cheerful touch to any dessert table.
Cream cheese frosting adds a creamy tang that complements the sweet cake perfectly.
Cupcake format makes them portion‑friendly and easy to share.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all‑purpose flour
granulated sugar
baking powder
baking soda
salt
unsalted butter (room temperature)
vegetable oil
large eggs
vanilla extract
buttermilk
yellow food coloring (optional, for more vibrant color)
cream cheese (for frosting)
powdered sugar (for frosting)
unsalted butter (for frosting)
vanilla extract (for frosting)

Directions

Preheat your oven to 350°F (175°C). Line a 12‑cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all‑purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the room‑temperature butter and granulated sugar until light and fluffy.
Beat in vegetable oil, then add eggs one at a time, mixing well after each. Stir in vanilla extract.
Alternate adding the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. If using food coloring, stir it in now until the batter is uniformly yellow.
Divide the batter evenly among the cupcake liners, filling each about two‑thirds full.
Bake for about 18‑22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting: In a mixing bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar, then vanilla extract, and continue beating until creamy and fluffy.
Frost the cooled cupcakes with the cream cheese frosting using a piping bag or a spatula.

Servings and timing

Servings: Makes 12 standard‑size cupcakes
Preparation time: 20 minutes
Baking time: 18‑22 minutes
Cooling & frosting time: About 30 minutes
Total time: Approximately 1 hour 10 minutes

Variations

Citrus twist: Add a teaspoon of lemon or orange zest to the batter for a subtle citrus flavor.
Chocolate swirl: Reserve a small portion of batter, mix with cocoa powder, and swirl into the yellow batter before baking.
Nut topping: Sprinkle chopped pecans or walnuts on top of the frosting for crunch.
Buttercream alternative: Substitute classic vanilla buttercream instead of cream cheese frosting for a different taste.
Mini size: Make mini cupcakes by using a mini muffin pan; reduce bake time by a few minutes and watch closely.

Storage/reheating

Storage: Keep cupcakes in an airtight container in the refrigerator for up to 3‑4 days. Frosting should stay fresh if covered well.
Freezing: You can freeze unfrosted cupcakes after they are fully cooled. Wrap individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw in refrigerator, then bring to room temperature before frosting.
Reheating: For a warm cupcake, remove frosting, microwave for about 10‑15 seconds per cupcake, then re‑frost or enjoy as is.

FAQs

What makes these cupcakes “velvet”?

The softness and fine crumb come from the combination of butter, oil, buttermilk, and leavening agents. The texture is close to velvet — tender and smooth.

Do I need yellow food coloring?

No, not strictly. The natural color from egg yolks and butter gives a yellow hue, but food coloring enhances the vibrancy if desired.

Can I use milk instead of buttermilk?

You can substitute whole milk mixed with a tablespoon of vinegar or lemon juice (let sit for 5 minutes) to mimic buttermilk. The texture and flavor will be slightly different.

How do I ensure my cupcakes rise evenly?

Make sure your baking powder and baking soda are fresh. Don’t over‑mix the batter once you add the flour; mix until just combined. Preheat your oven, and bake in the center rack.

My frosting is too runny; how do I fix it?

Chill the frosting briefly in the fridge, and add more powdered sugar. If it gets too stiff, soften with a little bit of milk or cream.

Can I make this recipe gluten‑free?

Yes, by substituting with a 1‑to‑1 gluten‑free flour blend. Texture may differ slightly, but it should still be tasty.

How do I get the cupcakes to be extra moist?

Don’t overbake them, use the buttermilk, and include a combination of butter and oil. Also, avoid letting them sit out uncovered for too long.

Is it okay to use low‑fat butter or margarine?

For best texture and flavor, full‑fat unsalted butter is recommended. Low‑fat versions may affect richness and crumb.

Can I prepare batter ahead of time?

You can prepare the batter and refrigerate it for up to a few hours before baking. Allow it to come to room temperature before baking for more even results.

What if I don’t like cream cheese frosting?

You can use classic buttercream, chocolate ganache, or whipped cream frosting instead—whatever suits your taste.

Conclusion

Yellow Velvet Cupcakes offer a delightful mix of soft texture, warm golden hue, and creamy frosting. They are versatile, charming, and crowd‑pleasing—perfect for celebrations or simple treats. Whether you keep it classic or try one of the variations, they are sure to become a favorite.