Learn to make the best yellow cupcake recipe with just a handful of baking staples in under 25 minutes! Cupcakes made from scratch should be a staple recipe in every baker's arsenal, and these are buttery soft, tender, and pair perfectly with your favorite frosting!
Add an egg, mix until thoroughly incorporated, then add half the flour and mix. Add the next egg, mixing until incorporated, then the rest of the flour. Finish with the last egg, mixing until fully incorporated. It is a dense batter.
3 large eggs, 1 ½ cups self rising flour
Use a cookie scoop to evenly divide the batter into the prepared cupcake pan. Evenly divide batter into your prepared cupcake pan.
Bake until golden, 15-17 minutes, or until a toothpick inserted into the center comes out clean.
Let cool then frost.
Notes
Make substitute self-rising flour by whisking 1/2 teaspoon baking powder and 1/4 teaspoon salt into 1 1/2 cups all purpose flour.
The batter will make 12-15 cupcakes depending on how full you fill the cupcake wells.
Store leftovers covered at room temperature for up to 5 days.