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Yellow Cupcakes with Milk Chocolate Frosting

Irresistible Yellow Cupcakes with Milk Chocolate Frosting

Enjoy nostalgic Yellow Cupcakes with Milk Chocolate Frosting, perfect for any celebration.
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Prep Time 25 minutes
Cook Time 21 minutes
Cooling Time 5 minutes
Total Time 51 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 large eggs Ensure they’re room temperature for better mixing and fluffiness.
  • 2.25 cups sifted all-purpose flour Sifting helps incorporate air for a lighter cupcake texture.
  • 2.5 teaspoons baking powder This is the secret to those beautifully risen cupcakes!
  • 0.5 teaspoon salt Enhances the sweetness and balances flavors beautifully.
  • 0.75 cup unsalted butter Softened to room temperature.
  • 1.75 cups granulated sugar Sweetens the cupcakes.
  • 3 teaspoons pure vanilla extract Adds warm, aromatic flavor.
  • 1 cup whole milk Use at room temperature.
For the Frosting
  • 1 cup unsalted butter Room temperature for easier blending.
  • 3.5 cups powdered sugar Adds sweetness and light texture.
  • 0.5 cup unsweetened cocoa powder Provides rich chocolate flavor.
  • 0.25 cup whole milk Adjust frosting consistency as desired.
  • 1 teaspoon pure vanilla extract Lifts the rich chocolate notes.
For the Decoration
  • Chocolate sprinkles Adds a festive touch.

Equipment

  • Muffin Pan
  • mixing bowls
  • Electric mixer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
  2. Beat the egg whites on high speed until soft peaks form, about 2-3 minutes.
  3. Whisk together the flour, baking powder, and salt in another bowl.
  4. Cream the softened butter for about 1 minute until smooth, then add granulated sugar and beat until fluffy.
  5. Incorporate the egg yolks and vanilla extract into the butter mixture, beating until well combined.
  6. Combine the dry ingredients with the milk in three parts, alternating, starting and ending with dry ingredients.
  7. Fold the whipped egg whites gently into the batter until smooth.
  8. Spoon the batter into the cupcake liners, filling them halfway. Bake for about 18-21 minutes.
  9. Cool in the pan for 5 minutes before transferring to a wire rack.
  10. Prepare chocolate buttercream by mixing room temperature butter, powdered sugar, cocoa powder, milk, and vanilla extract.
  11. Pipe or spread the frosting onto the cooled cupcakes and finish with chocolate sprinkles.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 54gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 32gVitamin A: 400IUCalcium: 20mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting. Adjust milk in frosting to desired consistency.

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