Yellow Cupcakes with Whipped Topping


These were made almost entirely out of leftover ingredients I was trying to use up. I had extra egg yolks, buttermilk, and whipping cream from some of the previous week’s bakes. I recently bought the book Layered from the author of the blog Style Sweet CA. Fun fact: I actually bought the book for Alana’s birthday, and then I liked it so much I bought myself a copy too! Anyways, the book has a delicious looking yellow cake recipe that I thought I’d try out. I adjusted it slightly based on what I had kicking around, but it turned out quite well! I’d be lying if I said I was a huge yellow cake fan – I’m kind of a chocolate girl – but it’s quite an excellent recipe! The batter is a dream to work with! 


YELLOW CUPCAKES (makes ~27 large cupcakes / 3 x 8″ cake pans) 


  • 330 g (3 cups) cake flour
  • 1 tbsp. baking powder
  • 0.5 tsp. salt
  • 224 g (1 cup) unsalted butter, softened
  • 350g (1.75 cups) granulated sugar
  • 3 eggs + 2 egg yolks * 
  • 15 mL (1 tbsp.) vanilla
  • 300 mL (1.25 cups) buttermilk **


  1. Preheat oven to 350F. Line cupcake tins. 
  2. Sift together flour, baking powder, and salt. Set aside. 
  3. Cream butter and sugar until light and fluffy. 
  4. Add in eggs one at a time until well mixed. Add in vanilla. 
  5. Alternate adding in dry and wet ingredients, starting and ending with dry ingredients (3 dry, 2 wet). Don’t over mix. 
  6. Spoon batter into liners and bake for ~16 minutes, or until a toothpick comes out clean. 

*I actually used 3 egg yolks and 2 eggs. Seemed to turn out ok. 

** I used 240 mL of buttermilk, and 60 mL of 2% milk with ¼ tsp. of vinegar




  • 400 mL whipping cream
  • 2 tsp. vanilla
  • 40 g granulated sugar


  1. Whip cream and vanilla on medium speed with a hand mixer until very soft ripples start to form. Add sugar and continue to mix until firm ridges form. 

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