Yellow Cupcakes with Chocolate Buttercream Frosting are the classic birthday party cupcake. You’ll never be tempted to use a box mix again after making this yellow cupcakes recipe! The frosting can be used for other cupcakes or cake recipes too.
These homemade yellow cupcakes topped with luscious chocolate buttercream frosting are pure bliss. Light, fluffy golden cake is like biting into a cloud, perfectly complemented by the creamy, chocolate frosting. Every bite of this irresistible combination of sweet and chocolatey flavors will leave you craving for more.
Whether making them for a special occasion or to satisfy your sweet tooth, this recipe recipe made with everyday ingredients is a winner.
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Recipe Ingredient Notes
Granulated sugar. White sugar is used to sweeten the cupcakes.
Unsalted butter. You’ll need 1/2 cup or 1 stick softened for the cupcakes and the same amount for the chocolate buttercream frosting. Be sure it is softened or at room temperature before starting the recipe for best mixing with the rest of the ingredients.
Eggs. Use three large eggs.
All Purpose Flour. Regular all purpose flour or gluten-free measure-for-measure flour blend can be used. For gluten-free baking we use Bob’s Red Mill gluten-free 1-to-1 baking flour.
Milk. We used whole milk in this recipe to make the cupcakes moist with rich flavor.
Confectioner’s sugar. Powdered sugar is used to make the chocolate buttercream frosting.
Unsweetened cocoa powder. Unsweetened chocolate gives the richer flavor to the frosting.
Heavy whipping cream. Two to four tablespoons are used in the frosting.
How to make it
STEP 1. Preparation
Preheat oven to 350 degrees. Spray a cupcake pan with non-stick spray or line the wells with cupcake liners (photo 1).
STEP 2. Make the cupcake batter
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 (photo 2).
Add in the eggs, one at a time, mixing between each egg (photo 3). 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.
In a medium bowl, sift together the dry ingredients: flour, baking powder, and salt (photo 4). Add half of the flour mixture into the wet ingredients (photo 5) and then half of the milk (photo 6), alternating each one and mixing between each addition.
Fold in the vanilla extract (photo 7). Be sure to scrape the bottom of the bowl to mix everything together.
STEP 3. Scoop and Bake
Scoop batter into each wrapper, filling halfway (photo 8), and bake for 18-22 minutes (photo 9). Test with a toothpick inserted into the middle to ensure doneness.
STEP 4. Cool
Cool completely on a wire rack before frosting (photo 10).
STEP 5. Make the chocolate buttercream 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 (photo 11). Mix in the vanilla extract (photo 12).
Add in 2 tablespoons heavy cream (photo 13) and mix until well combined (photo 14). If the frosting is too thick to spread or pipe then add in the remaining cream/or milk/ and mix until combined.
STEP 6. Frost
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 (photo 15). Scoop the frosting into the bag (photo 16), lift the edges out of the glass and twist or tie off the end of the piping bag (image below).
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.
Variations
Try different frosting. Yellow cupcakes with chocolate frosting is a classic combination. This yellow cupcake recipes pairs well with any frosting you love. Try our Chocolate Cream Cheese Frosting, Strawberry Frosting, or Peanut Butter Frosting.
Use different toppings. Decorations aren’t needed but always make cupcakes more festive and perfect for birthday parties. Toppings ideas include rainbow sprinkles, chocolate sprinkles, crushed candy bar, a cherry on top, or even chopped nuts.
Frosting Tip
The frosting recipe amount will frost 24 cupcakes with a knife spread. To pipe swirls on the yellow cake cupcakes 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.
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Recipe
Yellow Cupcakes with Chocolate Buttercream Frosting
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
Kristyn says
Light, fluffy, & so good! Sometimes, there is nothing better than a vanilla cupcake with chocolate frosting! My girls love the sprinkles! A classic hit!!
April says
You just can’t go wrong with the classics! These came out perfect!
Holley says
My all time favorite dessert is yellow cake with chocolate frosting! These cupcakes are not only delicious but bring back great memories!
Savita says
These muffins were absolutely delicious, this recipe was hit in the first place. My husband really liked it. Thank you for sharing it.
Sandra says
I made these for a birthday party and they are so much better than using a mix as well as not more difficult. Will definitely make them again.
Matt says
These yellow cupcakes with chocolate buttercream frosting are so delicious and easy to make. I will be making these a lot from now on. Such a good cupcake recipe.
Nikki says
These fantastic homemade cupcakes are so easy to make, and I love that I can switch up sprinkles or frosting.