Yellow Cupcakes with Chocolate Frosting
Delight in every bite of these moist and fluffy Yellow Cupcakes with Chocolate Frosting, the perfect treat to satisfy your sweet tooth! These classic homemade cupcakes boast a buttery, vanilla-infused base that's light yet rich, perfectly balanced by a luscious, creamy chocolate frosting made with real cocoa powder. Ready in under 40 minutes, this recipe is simple enough for beginners yet impressive enough for special occasions. Each cupcake is baked to golden perfection, then topped with a swirl of frosting that's irresistibly smooth and indulgent. Pair these cupcakes with a glass of milk or your favorite coffee for an unforgettable dessert experience. Perfect for birthday parties, bake sales, or just because, these cupcakes are destined to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (room temperature)
- 1 cups granulated sugar
- 2 count large eggs
- 1 teaspoons pure vanilla extract
- 0.5 cups whole milk
- 3 cups powdered sugar (for frosting)
- 0.75 cups unsalted butter (for frosting, room temperature)
- 0.5 cups unsweetened cocoa powder
- 3 tablespoons whole milk (for frosting)
- 1 teaspoons pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the wet ingredients in three parts, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To make the chocolate frosting, sift the powdered sugar and cocoa powder into a large bowl.
In another mixing bowl, beat the remaining unsalted butter with an electric mixer on medium speed until smooth, about 1-2 minutes.
Gradually add the powdered sugar and cocoa mixture to the butter, alternating with the milk. Beat until well combined and fluffy, about 3-4 minutes. Mix in the vanilla extract.
Once the cupcakes are completely cool, frost them generously with the chocolate frosting using an offset spatula or piping bag. Serve and enjoy!
Nutrition Facts
Calories |
5587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.6 g | 355% | |
| Saturated Fat | 169.9 g | 850% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 800.4 g | 291% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 586.0 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 492 mg | 38% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2459 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
