Description
Moist and buttery yellow cupcakes topped with a rich, creamy chocolate buttercream frosting—perfect for any celebration or sweet craving.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 2 teaspoons pure vanilla extract
- 2 ½ cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 3–4 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
- Alternate adding the flour mixture and milk into the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly among the lined cups, filling each about 2⁄3 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat butter until fluffy. Add powdered sugar and cocoa powder gradually. Mix in heavy cream one tablespoon at a time until desired consistency is reached.
- Frost the cooled cupcakes with a piping bag or spatula. Garnish if desired.
Notes
- Bring ingredients to room temperature for better blending.
- Sift dry ingredients to prevent lumps.
- Use a cookie scoop for even cupcake sizes.
- Let cupcakes cool completely before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 38g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: yellow cupcakes, chocolate buttercream, classic cupcakes, easy cupcake recipe, party dessert