Classic Yellow Cupcakes with Chocolate Frosting
These Classic Yellow Cupcakes with Chocolate Frosting are soft, fluffy, and topped with rich, creamy chocolate frosting—perfect for any celebration!
Servings: 12 servings
Ingredients
Cupcake Ingredients
- 1 cup cake flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter at room temperature
- 4 eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
Chocolate Frosting Ingredients
- 2 cups unsalted butter at room temperature
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 8 ounces semisweet chocolate melted and cooled
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners.
- In a large mixing bowl, whisk together the cake flour, all-purpose flour, baking powder, and kosher salt until well combined.
- In another bowl, using an electric mixer, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix!
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
Chocolate Frosting
- In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing until smooth.
- Incorporate the melted semisweet chocolate and vanilla extract, mixing until the frosting is fluffy and well combined.
- Once the cupcakes are completely cooled, use a spatula or piping bag to generously frost each cupcake with the chocolate frosting.
Equipment
- Mixing Bowls
- Electric Mixer
- Cupcake Liners
- Cupcake pan
- Spatula
- Cooling Rack
Notes
- Substitute flours with a gluten-free blend for a gluten-free version.
- Reduce sugar or use a sugar substitute to make the cupcakes less sweet.
- Add lemon zest or almond extract for different flavor variations.
- Store cupcakes in an airtight container in the fridge for up to 5 days.
- Freeze unfrosted cupcakes wrapped individually for up to 3 months.