These cupcakes are our favorite!! They are delightfully soft and fluffy and are perfect with the creamy chocolate frosting.
These classic yellow cupcakes are the best we’ve ever had! They are unbelievably soft and fluffy, and the creamy chocolate frosting takes these cupcakes above and beyond!
Nothing beats yellow cake and chocolate frosting. It’s a classic combination that never gets old! Yellow cake has always been a favorite of ours, but we only recently started making it from scratch. Believe us when we tell you that they are soooo much better homemade! (As everything is!:)) So, ditch those box mixes, and make these delicious homemade cupcakes instead!
These cupcakes are a breeze to make! It all starts with the creaming of the butter and sugar. This is one of the things that make these cupcakes so fluffy!! (Be sure to use room temperature butter, not cold or melted. We recently updated our way to quickly soften butter in this post). Honestly, the hardest part to making these cupcakes is just waiting for them to bake and cool! Also, only a handful of ingredients are needed here for this recipe, which makes it even easier!
And once the cupcakes are done, its onto the frosting!!;))
The heavenly chocolate frosting deserves an entire paragraph to itself! We are pretty quick to admit that chocolate frosting is the best frosting out there, so we had to make this frosting perfect! →And we did!!;) The chocolate flavor is just right, and the frosting itself is not overwhelmingly sweet. The texture is light and fluffy, all thanks to creaming the softened butter. Trust us on this one–taking the extra time to cream the butter with a mixer is so worth it!!
With a frosting like this, do you even need the cupcake?!:)) →We always fight over who gets to lick the frosting off the spatula!!!!
Why Cake Flour?
Cake flour is used in many cake recipes to make them more light and fluffy. If we want to get all science-y, it is actually the low protein content in cake flour that causes the soft and airy texture in their baked goods! All purpose flour, on the other hand, is more dense and has a higher protein content than cake flour. We want these cupcakes to be as soft and fluffy as possible, so we use cake flour here:)
If you don’t have cake flour, don’t worry! You can easily find articles online about how to make cake flour out of all purpose, like this one.
Why An Extra Egg Yolk?
Good question! The extra egg yolk helps give these cupcakes their yellow color! Speaking of eggs, make sure your eggs are room temperature. This makes sure the cupcakes batter comes together nicely. Use this trick we have for quickly bringing eggs to room temperature.
Yellow cupcakes are a classic, and are great for any time of the year! These cupcakes are especially perfect for parties!:)
(By the way! We used the Wilton 1M piping tip to decorate these cupcakes, and it worked perfectly!;))
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets
These cupcakes are our favorite!! They are delightfully soft and fluffy and are perfect with the creamy chocolate frosting.
- 1 and 1/2 cups (175g) cake flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 1/2 sticks (168g) unsalted butter, softened
- 1 cup (212g) granulated sugar
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 and 1/4 teaspoons vanilla extract
- 2/3 cup (160mL) buttermilk
- 1 stick (112g) salted butter, softened
- 1/2 cup (46g) cocoa powder
- 2 and 1/2 cup (261g) powdered sugar
- 3 tablespoons milk (any kind)
-
Preheat oven to 350°F. Line a muffin pan with cupcake liners. Set aside.
-
In a medium-sized bowl, combine the flour, baking powder and salt. Set aside.
-
In a large bowl, use a handheld or stand mixer to beat the butter on medium speed for 2 minutes. Add the sugar, and beat on medium speed for 2 minutes. Add the eggs and egg yolk on at a time, mixing in between each addition. Add the vanilla, and mix until combined.
-
Add 1/3 of the flour mixture to the butter mixture, and mix on low speed until mostly combined. Add 1/2 of the buttermilk, and mix until mostly combined. Add another 1/3 of the flour mixture, and mix until mostly combined. Add the remainder of the buttermilk, and mix until mostly combined. Add the rest of the flour mixture, and mix until no lumps remain.
-
Scoop the cupcake batter into the tins, filling each about 2/3 full. Bake at 350°F for 15-16 minutes, or until a toothpick comes out clean. Allow the muffin tin to cool completely before baking the remaining 5 cupcakes. Allow the cupcakes to cool completely before frosting.
-
In a large bowl, use a handheld or stand mixer to beat the butter on medium speed for 2 minutes. Add the powdered sugar, cocoa powder, and milk, and mix until fully incorporated.
-
Once the cupcakes are fully cooled, they can be frosted (See Notes).
We used the Wilton 1M to decorate our cupcakes!
Make Ahead Tip: These cupcakes can be stored in an airtight container at room temperature for 2 days, then they can be transferred to the refrigerator and stored for 2-3 more days.
© SISTERS KNEAD SWEETS. All images and content are copyright protected. Please do not use our images or content. If you wish to republish this recipe, please link back to this post. We appreciate your cooperation!
