Go Back
–+ servings
yellow cupcakes with chocolate frosting

Yellow Cupcakes With Chocolate Frosting

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 Ice cream scoop or large spoon
  • 1 offset spatula or piping bag with tip

Ingredients
  

  • 1 1/2 cup all-purpose flour spooned and leveled
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/2 cup unsalted butter softened; for frosting
  • 2 cup powdered sugar sifted; for frosting
  • 1/3 cup unsweetened cocoa powder sifted; for frosting
  • 1 2–3 tablespoons milk for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1/8 teaspoon fine salt for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl whisk together the flour, baking powder, and salt, then set aside.
  • In a large bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • Add half of the flour mixture to the wet ingredients and mix on low just until combined.
  • Pour in the milk and mix on low until incorporated.
  • Add the remaining flour mixture and mix on low only until no dry streaks remain, scraping the bowl with a spatula as needed.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely, about 25 minutes.
  • For the frosting, beat the softened butter in a medium bowl until creamy, about 1 minute.
  • Add the powdered sugar, cocoa powder, salt, vanilla, and 2 tablespoons of milk, then beat on low until combined.
  • Increase the mixer speed to medium-high and beat until the frosting is smooth and fluffy, adding up to 1 more tablespoon of milk as needed for a spreadable consistency.
  • Once the cupcakes are completely cool, frost them with an offset spatula or pipe the frosting using a piping bag and tip.

Notes

For best results, ensure your butter and eggs are at room temperature to create a smooth, well-emulsified batter that bakes up light and tender; avoid overmixing once the flour is added to prevent dense cupcakes, and check doneness a minute or two early since ovens vary. If your frosting seems too thick, add milk a teaspoon at a time; if it’s too thin, add a little more powdered sugar until it holds soft peaks. Let the cupcakes cool fully before frosting or the butter in the frosting may melt and slide off. You can bake the cupcakes a day ahead and store them covered at room temperature, and frost shortly before serving; decorated cupcakes keep well for 1–2 days in an airtight container away from heat and sunlight.
Tried this recipe?Let us know how it was!