Yellow Cupcakes with Chocolate Buttercream Frosting

yellow cupcakes with chocolate frosting on cake pedastel cropped

Yellow Cupcakes with Chocolate Buttercream Frosting

Classic yellow cupcakes with chocolate frosting are a favorite for birthday parties, special occasions and snacking any time. This easy recipe is more delicious than a box cake mix and just as easy.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 19

Cook Time 20

Cooling and frosting time (estimated) 30

Total Time 1 9

Servings cupcakes

Calories 199kcal

Author Toni Dash

Ingredients

Yellow Cupcakes

1 ½ cups granulated sugar
½ cup (1 stick) unsalted butter softened
3 large eggs
2 cups all-purpose flour regular or gluten-free measure-for-measure flour may be used
2 teaspoons baking powder
¼ teaspoon kosher salt
1 cup whole milk
1 ½ teaspoon vanilla extract

Chocolate Buttercream Frosting

1/2 cup (1 stick) unsalted butter softened
1/4 cup unsweetened cocoa powder
1 cup powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons heavy whipping cream or milk I used the cream
Optional: toppings of your choice to put on the frosting. I used sprinkles

Instructions

Preheat oven to 350 degrees. Spray a cupcake pan with non-stick spray or line the wells with cupcake liners.
In a large mixing bowl, using a hand mixer or in the bowl of a stand mixer fitted with paddle attachment, cream together the sugar and butter until combined and fluffy.
1 ½ cups granulated sugar, ½ cup (1 stick) unsalted butter
Add in the eggs, one at a time, mixing between each egg. Continue mixing for another 3-5 minutes until the batter is light and fluffy. Set aside.
Note: the more air incorporated into the batter will give the cupcakes a light and fluffy texture. So be sure to mix for the full time.
3 large eggs
In a medium bowl, sift together the dry ingredients: flour, baking powder, and salt.
2 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon kosher salt
Add half of the flour mixture into the wet ingredients and then half of the milk, alternating each one and mixing between each addition.
Fold in the vanilla extract. Be sure to scrape the bottom of the bowl to mix everything together.
1 cup whole milk, 1 ½ teaspoon vanilla extract
Scoop batter into each wrapper, filling halfway, and bake for 18-22 minutes. Test with a toothpick inserted into the middle to ensure doneness.
Cool completely on a wire rack before frosting.
In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with paddle attachment, beat together the softened butter, cocoa powder, and powdered sugar until smooth and creamy.
Mix in the vanilla extract.
1/2 cup (1 stick) unsalted butter, 1/4 cup unsweetened cocoa powder, 1 cup powdered sugar, 1 teaspoon vanilla extract
Add in 2 tablespoons heavy cream and mix until well combined. If the frosting is too thick to spread or pipe then add in the remaining cream/or milk/ and mix until combined.
2-4 tablespoons heavy whipping cream or milk
The cupcakes can be frosted by spreading on with a butter knife or flat icing spatula or piping with a bag (see Frosting Tip below).
To easily fill a piping bag: add the piping tip and place the bag tip side down into a tall glass. Fold the top edge over the outside of the glass. Scoop the frosting into the bag, lift the edges out of the glass and twist or tie off the end of the piping bag.
If using a topping on the cupcakes, add sprinkles or candy to the cupcake directly after frosting each one as the frosting will start to set and make it hard to stick.
Optional: toppings of your choice to put on the frosting. I used sprinkles

Notes

Frosting recipe amount

Will frost 24 cupcakes with a knife spread, if wanting to pipe swirls then double recipe for frosting.

How to Store

Frosted cupcakes can be kept in the refrigerator in an airtight container for up to 3 days.

Make it ahead: you can bake the cupcakes and make the frosting the day before serving. Allow cupcakes to cool fully, cover and store at room temperature. Place the frosting in an airtight container in the refrigerator. Allow the frosting to warm slightly before frosting the cupcakes.

Freezing: unfrosted cupcakes can be frozen for 2-3 monthly in an airtight freezer safe container or bag. Thaw in the refrigerator before frosting.

Nutrition