Yellow Cupcakes with Chocolate Buttercream Frosting – Deliciously moist and fluffy yellow cupcakes topped with a creamy chocolate buttercream frosting!
Today, I bring you these deliciously moist and fluffy Yellow Cupcakes with Chocolate Buttercream Frosting! Because who doesn’t love a classic cupcake recipe?
Yellow Cupcakes with Chocolate Buttercream Frosting
Like all of my cupcake recipes, these are super quick and easy to make. All you need is two bowls, and a whisk – no mixer required (well, except for the frosting of course)! These cupcakes stay moist and fresh for up to 3 days, and can also be frozen for up to 3 months.
The chocolate frosting has the perfect ratio of butter and icing sugar that creates the most creamy and buttery… buttercream. And just the right amount of cocoa powder for us chocolate lovers. 😉
These cupcakes make the perfect edible gift, and are always the first to go at parties. Everybody loves them!
Try these cupcake recipes next!
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Yellow Cupcakes with Chocolate Buttercream Frosting
Deliciously moist and fluffy yellow cupcakes topped with a creamy chocolate buttercream frosting!
Ingredients
For the Cupcakes
- 1 and 1/2 cups (190g) cake flour*
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs + 1 egg yolk, room temperature
- 3/4 cup (150g) caster/granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (120g) Greek style yogurt
For the Frosting
- 4 cups (500g) icing/powdered sugar
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (50g) cocoa powder
- 2 - 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes
- Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs and egg yolk. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients.
- Divide the batter evenly between the muffin cases, filling only 2/3 full.
- Bake for 14 - 16 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Frosting
- Using a handheld or stand mixer, beat the butter until light and creamy. Add half the icing sugar, and beat until smooth. Add the cocoa powder, vanilla, and 1 - 2 tablespoons of milk, and beat until smooth.
- Add the remaining icing sugar, and beat until smooth. Add more milk to reach desired consistency. Transfer the frosting to a piping bag, and frost the cooled cupcakes.
Notes
*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.
Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge. Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.
Nutrition Information:
Yield:
14 cupcakesServing Size:
1 cupcakeAmount Per Serving: Calories: 495Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 93mgSodium: 122mgCarbohydrates: 75gFiber: 1gSugar: 69gProtein: 3g
Nutrition information isn’t always accurate.
Mary
Friday 25th of October 2019
Looks so good! Can these be filled with the choc buttercream? Will they travel well or do they need refrigeration?
Marsha
Friday 25th of October 2019
Sure! Use a cupcake corer or knife, scoop out the centres of the cupcakes, and fill the cupcakes with the buttercream. Here's a quick guide on travelling with cupcakes - https://hummingbirdbakery.com/blogs/hummingbird-bakery-blog/how-to-travel-with-cupcakes-and-cakes
TomH
Friday 11th of October 2019
Just made these and have to say they're delicious. I was skeptical because the batter seemed very thick when I spooned the dough into the cupcake papers. But they turned out amazing. The recipe made 14 cupcakes for me. All with flat tops. I piped vanilla buttercream on them rather than chocolate. Fantastic!
Marsha
Sunday 13th of October 2019
I'm so glad you liked them! :)
Jessica Robinson
Wednesday 7th of February 2018
Yellow cupcakes with Chocolate frosting is one of my FAVORITE flavors. The best. Simple and yet so yummy!! Cannot wait to try your recipe!
Amanda crews
Thursday 4th of May 2017
These cupcakes look delicious ! I just bought everything I need to make these cupcakes for my moms birthday but I need to make about 24 of them . Is it okay just to double the recipe or should I do 2 separate batches ?
Marsha
Thursday 4th of May 2017
Hi Amanda! Doubling the recipe will work just fine :)
Shelby @ Go Eat and Repeat
Monday 6th of February 2017
Yum! I love yellow cupcakes with chocolate frosting. And you piped the frosting on so well- mine never look that nice. And of course, gorgeous photos! Love this!
Marsha
Monday 6th of February 2017
Thank you, Shelby! :)