Classic Yellow Cupcakes with Chocolate Buttercream Frosting
Serves 1220 mins prep20 mins cook
These from-scratch yellow cupcakes with chocolate buttercream frosting taste just like the kind you grew up eating at childhood birthday parties!
0 servings
What you need
Instructions
-1 Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners; set aside. For the Cucpakes: -1 In a large, microwave-safe bowl, melt the butter, about 1 minute on high power. -1 Allow the butter to cool momentarily (so you don’t scramble the eggs), and add the egg plus yolk, sugar, yogurt, vanilla, and whisk to combine. -1 Stir in the flour, baking powder, optional salt, and mix until just combined and free from large lumps; don’t overmix or cupcakes will be tough. -1 Using a medium 2-inch cookie scoop, place about 2 tablespoons of batter per cupcake into each of the 12 cavities so they’re solidly 3/4 full. There will likely be enough batter for a 13th cupcake, and either lick the bowl or discard it; or I placed a large paper liner inside a mini loaf pan, and fit the mini pan on the rack next to the main muffin pan. -1 Bake for 18 to 19 minutes, or until tops are golden, set, slightly domed, and springy to the touch. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. -1 Allow cupcakes to cool in pan for 5 to 10 minutes before transferring to a wire rack to cool completely. While they cool, make the frosting. For the Frosting: -1 To the bowl of a stand mixer fitted with the paddle attachment, add the butter and beat on medium-high speed until pale, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Stop to scrape down the sides of the bowl as necessary. -1 Add the cocoa (sift it, or you will have a hard time getting the lumps out of the frosting), 2 1/2 cups confectioners’ sugar, vanilla, and beat on medium-high speed until fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as necessary. -1 Based on texture and taste preferences, optionally add 1/2 cup additional sugar (for 3 cups total), which I find necessary to achieve a thick consistency with my ingredients. If your frosting seems thick enough, refrain from the additional sugar and/or add a splash of cream to thin it. -1 Transfer frosting to a piping bag and frost the cooled cupcakes. I used a Wilton 1M tip . Or simply spread frosting on with a knife. -1 Optionally, garnish each cupcake with a pinch of sprinkles (do it over the sink because they fly around when they hit the frosting).View original recipe