Yellow Cupcakes with Chocolate Buttercream Frosting – Deliciously moist and fluffy yellow cupcakes topped with a creamy chocolate buttercream frosting!

Row of three yellow cupcakes topped with chocolate buttercream on marble background.

Today, I bring you these deliciously moist and fluffy Yellow Cupcakes with Chocolate Buttercream Frosting! Because who doesn’t love a classic cupcake recipe?

Overhead shot of three yellow cupcakes in a row with chocolate buttercream and gold ball sprinkles.
Chocolate buttercream frosted yellow cupcakes with gold ball sprinkles on marble background.

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. 😉

Three yellow cupcakes in a row topped with chocolate buttercream on marble background.
Overhead shot of chocolate buttercream frosted yellow cupcakes with one on its side with a bite taken out of it.

These cupcakes make the perfect edible gift, and are always the first to go at parties. Everybody loves them!

Yellow cupcakes with chocolate buttercream frosting and one on its side with a bite taken out of it.
Overhead close-up of bitten yellow cupcake with chocolate buttercream frosting on marble background.
Yellow Cupcakes with Chocolate Buttercream Frosting - Deliciously moist and fluffy yellow cupcakes topped with a creamy chocolate buttercream frosting! #cupcakerecipes #chocolate #buttercream #frosting

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let’s make
Chocolate buttercream frosted yellow cupcakes with gold ball sprinkles on marble background.

Yellow Cupcakes with Chocolate Buttercream Frosting

Deliciously moist and fluffy yellow cupcakes topped with a creamy chocolate buttercream frosting!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yields: 12 – 14 cupcakes

Ingredients

For the Cupcakes

  • 1 and 1/2 cups, 190g cake flour*
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs + 1 egg yolk, room temperature
  • ¾ cup 150g caster/granulated sugar
  • 2 teaspoons vanilla extract
  • ½ cup 115g unsalted butter, melted
  • ½ cup 120g Greek style yogurt

For the Frosting

  • 4 cups 500g icing/powdered sugar
  • 1 cup 226g unsalted butter, softened
  • ½ 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.

Recipe 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:

Serving: 1cupcakeCalories: 495kcalCarbohydrates: 75gProtein: 3gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 7gCholesterol: 93mgSodium: 122mgFiber: 1gSugar: 69g

Nutrition information is automatically calculated, so should only be used as an approximation.

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15 Comments

  2. 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!

    Reply

  3. Yellow cupcakes with Chocolate frosting is one of my FAVORITE flavors. The best. Simple and yet so yummy!! Cannot wait to try your recipe!

    Reply

  5. 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 ?

    Reply

  7. Oh my goodness, Marsha! These cupcakes are absolutely gorgeous! Your frosting game is so on point. You’ve totally got me in the mood to make cupcakes now. If only they turned out this beautifully. 🙂 Hope you’re having an amazing weekend with your family. <3

    Reply

  9. Oh my goodness, Marsha! These cupcakes are absolutely gorgeous! Your frosting game is so on point. You’ve totally got me in the mood to make cupcakes now. If only they turned out this beautifully. 🙂 Hope you’re having an amazing weekend with your family. <3

    Reply