Yellow Cupcakes with Chocolate Frosting Recipe

Yellow cake cupcakes with rainbow sprinkles on red napkin.

5 from 1 vote

Yellow Cupcakes with Chocolate Frosting Recipe

Soft vanilla cake with a tender crumb and smooth chocolate frosting makes Yellow Cupcakes with Chocolate Frosting a dessert that works for birthdays, holidays, or anytime baking.

Prep Time10

Cook Time18

Total Time28

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 410kcal

Author: Andrea

Ingredients

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter
1 Tbsp vanilla extract
1 2/3 cups granulated sugar
2 eggs
1/2 cup buttermilk or whole milk
1/2 cup sour cream

Chocolate Frosting

1 cup (2 sticks) unsalted butter room temperature*
1/2 teaspoon salt
2 teaspoon vanilla extract
3 1/4 cup powdered sugar
1/2 cup unsweetened cocoa powder sifted
3-4 Tbsp whole milk

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line two standard-size muffin tins with 18 cupcake liners, and set aside.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl (with a hand mixer) or in the bowl of a stand mixer, cream the butter until light and fluffy, about 3 minutes. Add the vanilla extract and sugar, and beat until combined, about 1 minute. With the mixing speed on low, add one egg at a time, mixing only until combined.
With the mixing speed on low, alternate adding the dry ingredients with the buttermilk (or whole milk) and sour cream, mixing just until combined. Tip: Whisking the buttermilk and sour cream together before adding makes this step easier. The batter will be fairly thick—that's exactly what you want.
Scoop the batter into the prepared pans, filling each liner ½ – ⅔ of the way full. Place in the oven and bake for 18–20 minutes, or until the tops of the cupcakes spring back when touched and a cake tester inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool in the pans for 3–5 minutes before transferring to a wire rack to cool completely.
Meanwhile, to prepare the chocolate buttercream frosting, in a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy, about 3 minutes. Turn the mixing speed off, add the salt and vanilla extract. Turn the speed to low, then gradually add the powdered sugar and cocoa. Beat for 2 minutes, then turn to low and add the whole milk. Increase the speed and beat for 2 minutes, or until light and fluffy. Spread or pipe onto the cooled cupcakes, and garnish with sprinkles if desired.

Notes

*Grating the butter helps it soften faster. Let it sit at room temperature for 15 minutes before creaming to get the best texture.

To STORE Yellow Cake Cupcakes, keep them in an airtight container at room temperature for up to 2 days. If your kitchen runs warm or you need to store them longer, refrigerate for up to 5 days, but let them come to room temperature before serving so the frosting softens.

You can also FREEZE the unfrosted cupcakes for up to 2 months. Wrap each cupcake tightly in plastic wrap and store in a freezer-safe bag. To REHEAT, let them thaw at room temperature. If needed, microwave for 10–15 seconds before frosting or serving.

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