These super moist yellow cupcakes are so soft, fluffy, full of buttery flavour, and frosted with creamy white chocolate buttercream!
The second to last recipe I brought to you was my Yellow Cake with Chocolate Buttercream Frosting, so today I’m going to stay along those lines and bring you Yellow Cupcakes with White Chocolate Frosting! The recipe is slightly different from the cake, but still so simple to put together.
Nothing beats a classic yellow cake or cupcakes topped with white chocolate frosting. It’s just such a simple, quick, and delicious recipe! AND before you go reaching for the boxed mixes, I have to tell you, homemade is sooo much better. No matter what level your baking skills are at.
Moist Yellow Cupcakes with White Chocolate Frosting
Preheat the oven to 350F/176C. Line a 12-count muffin pan with cupcake liners.
Using a stand mixer, or hand mixer fitted with the whisk attachment, beat the 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes.
In a separate medium bowl, combine the flour, baking powder, and salt. Set aside.
With the whipped egg whites set aside, using a stand or hand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat for 3-4 minutes until creamed together well. Scrape down the sides of the bowl with a spatula if needed. Add the two egg yolks and vanilla, and beat on medium speed until combined. On low speed, add the dry ingredients in three additions, alternating with the milk, mixing after each addition until just combined. Do not overmix. Fold the whipped egg whites into the batter. The batter will be smooth, and slightly thick.
Spoon the batter into the cupcake liners filling halfway. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched, and a toothpick comes out clean when inserted into the centre. Do not overbake, your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting
Using a stand or hand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy - about 2 minutes. On low speed, gradually add 3 cups (375g) of icing sugar, the white cocoa powder, and salt. Beat until the sugar and cocoa are absorbed into the butter - about 2 minutes. On medium speed, add the vanilla and cream. Once added, turn mixer to high and beat for 1 minute. Add the last 1/2 cup of icing sugar if you'd like your frosting thicker. Pipe or spread the frosting onto the cooled cupcakes, and decorate with sprinkles.