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Yellow Cupcakes with Chocolate Frosting

Print Recipe
Classic yellow cupcakes with a buttery chocolate frosting.
Course Dessert
Cuisine American
Prep Time 30 mins
Cook Time 20 mins
Cooling time 10 mins
Total Time 1 hr
Servings 24 cupcakes
Calories 487
Author Michelle

Ingredients

For the Cupcakes:

  • cups cake flour
  • cups all-purpose flour
  • cups granulated sugar
  • teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter at room temperature, cut into ½-inch cubes
  • 4 eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract

For the Chocolate Frosting:

  • 2 cups unsalted butter at room temperature
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 8 ounces semisweet chocolate melted and cooled

Instructions

  • Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
  • In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
  • Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed.
  • Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
  • Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
  • Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate. (You can store unused buttercream in the refrigerator in an airtight container for up to 3 days; let it come to room temperature and then give it a quick whip in the mixer before using.)
  • Frost the cupcakes as desired (I used the Ateco #827 decorating tip) and garnish with sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 487kcal | Carbohydrates: 56g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 117mg | Potassium: 142mg | Fiber: 1g | Sugar: 43g | Vitamin A: 770IU | Calcium: 49mg | Iron: 1.2mg