Classic Yellow Cupcakes With Milk Chocolate Frosting Recipes

MOIST YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe only makes 16-18 cupcakes, so you'll have 4-6 cupcakes to bake in a 2nd batch.
• With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. You want them very fluffy; no liquid at the bottom of the bowl (which makes for too much liquid in the batter). See photo at the bottom of this post for a visual. Set aside.
• Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2-3 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add two egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over-mix. Fold whipped egg whites into cupcake batter. The batter will be smooth, velvety, and slightly thick.
• Spoon batter into cupcake liners filling halfway full. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Mine usually take 21 minutes. Don't over-bake.. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
• Prepare chocolate buttercream. Pipe or spread the frosting onto cooled cupcakes. Decorate with sprinkles.

CLASSIC YELLOW CUPCAKES WITH CHOCOLATE FROSTING RECIPE

Steps:

• Preheat oven to 350 degrees. Line a two standard size muffin tins with 18 cupcake liners, set aside.
• In a medium size 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, beat until combined, about 1 minute. With mixing speed on low, add one egg at a time, mixing just until combined.
• With mixing speed on low, alternate adding the dry ingredients and the buttermilk (or whole milk) and sour cream, mixing just until combined. NOTE: I like whisking my buttermilk and sour cream together so I can add it as one. 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 frosting, in a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy, about 3 minutes. Turn mixing speed off, add the salt and the vanilla extract. Turn mixing speed on to low, then gradually add the powdered sugar and cocoa. Beat for 2 minutes, then turn to low and add the whole milk. Turn the speed up and beat for 2 minutes or until light and fluffy. Spread or pipe on to the cooled cupcakes, garnish with sprinkles if desired.

CLASSIC YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. Line a 12-count muffin pan with cupcake liners. Sift the flour, baking powder, and salt together in a medium bowl; set aside.
• Using an electric mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute.Beat butter and sugar until light and fluffy, around 3 minutes more. Add eggs one by one, and beat on medium-high speed until combined. Add the vanilla and beat until combined. Scrape the sides and bottom of the bowl with a rubber spatula as required.
• With mixer on low speed, add the dry ingredients in 3 iterations, alternating with milk, starting and ending with the flour mixture.Do not overmix.
• Spoon the batter into the prepared muffin cups evenly.
• Place the pan into the oven; bake until a toothpick inserted in center of a cupcake comes out clean, 20-25 minutes. Cool cupcakes in the pan for 5 minutes, then transfer to wire rack to cool completely before frosting.
• Using an electric mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, around 2 minutes. With mixer turned on low speed, gradually add the confectioners' sugar, cocoa powder, and salt. Beat until combined, around 2 minutes. With mixer on medium speed, add vanilla and milk. Once combined, beat on high speed to get a creamy frosting, another 1 minute.
• Frost the cupcakes and decorate with sprinkles before the frosting dries.

YELLOW CUPCAKES

Steps:

• Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
• In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
• Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
• Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
• Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.
• Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.

CLASSIC YELLOW CUPCAKES

Steps:

• In a large bowl, cream butter and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Top with a dollop of whipped topping if desired, then dust with confectioners' sugar.

CLASSIC YELLOW CUPCAKES WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350°F (177°C). Line the muffin tin with cupcake liners. Set aside.
• Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In another medium bowl, beat the eggs and sugar with a stand mixer (with paddle attachment) or electric handheld mixer until light and foamy, about 2 minutes. While beating, slowly pour in the butter and then the vanilla. While mixing, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do NOT overmix the batter. Gently fold in 1/2 cup sprinkles.
• Divide the batter evenly in the prepared cupcake liners. Bake for about 20-25 minutes until a toothpick inserted in the middle comes out clean. Allow cupcakes to cool completely before frosting.
• Sift 3 cups confectioners' sugar & cocoa powder into a medium bowl. Set aside.
• On medium speed, cream butter for a few minutes in a stand mixer with the paddle attachment. Turn speed to LOW and slowly pour in the dry ingredients. Be careful so that the dry ingredients do not blow everywhere! Mix until sugar/cocoa are absorbed by the butter.
• Turn up mixer to medium speed and add the vanilla and salt. Slowly add in the half + half (or milk or cream) and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of confectioners' sugar if needed to increase frosting thickness (I did not need it).
• Pipe or spread the frosting onto the cooled cupcakes. Decorate with additional sprinkles, if desired.