I admit it. I love cupcakes made from boxed yellow cake mix. I’ve been trying to replicate that delicious yet unnatural flavor for years! It’s still a work in progress but here’s the recipe I’ve come up with so far.
The oil and the butter extract are key!!!
Yellow Boxed Cake from Scratch
Makes two 9-inch round cakes or 24 cupcakes
2 1/2 cups cake flour, plus extra for dusting pans
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1 3/4 cups sugar
10 tablespoons unsalted butter 1 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract 1 teaspoon butter flavored extract 4 Eggs, at room temperature
Preheat the oven to 350 degrees. Grease and flour 2 cake pans. Line muffin tins if making cupcakes.
Mix the flour, baking powder, baking soda, salt together. Set aside.
In a liquid measuring cup or bowl, mix together the milk, vanilla, and butter extract. Set aside.
Cream the butter and sugar. After approximately 5 minutes add the egg yolks and beat until light colored and fluffy.
Alternate the milk mixture with the flour mixture. Mix until just combined. Do not over mix!
Bake until the cake layers begin to pull away from sides of pans and a toothpick inserted into the center comes out clean, 20-22 minutes. Check after 18-22 minutes for cupcakes. Cool the cakes in the pans on a wire rack for 10 minutes. Then invert onto a greased wire rack. Invert the cakes again and cool completely on rack, about 1 1/2 hours.