Cupcakes & Muffins

Yellow Cupcakes with Chocolate Buttercream Frosting

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

PIN IT FOR LATER!

Yellow Cupcakes with Chocolate Buttercream Frosting | marshasbakingaddiction.com @marshasbakeblog

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 | marshasbakingaddiction.com @marshasbakeblog

Yellow Cupcakes with Chocolate Buttercream Frosting | marshasbakingaddiction.com @marshasbakeblog

Like all 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)! 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. ๐Ÿ˜‰

Yellow Cupcakes with Chocolate Buttercream Frosting | marshasbakingaddiction.com @marshasbakeblog

Yellow Cupcakes with Chocolate Buttercream Frosting | marshasbakingaddiction.com @marshasbakeblog

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 | marshasbakingaddiction.com @marshasbakeblog

I hope you enjoy! ๐Ÿ™‚

Yellow Cupcakes with Chocolate Buttercream Frosting | marshasbakingaddiction.com @marshasbakeblog
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Yellow Cupcakes with Chocolate Buttercream Frosting

Deliciously moist and fluffy yellow cupcakes topped with a creamy chocolate buttercream frosting!
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 cake flour* 150g
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs + 1 egg yolk room temperature
  • 3/4 cup caster/granulated sugar 150g
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter 115g, melted
  • 1/2 cup Greek style yogurt 120g

For the Frosting

  • 4 cups icing/powdered sugar 500g
  • 1 cup unsalted butter 226g, softened
  • 1/2 cup cocoa powder 50g
  • 2 - 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

For the Cupcakes

  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Divide the batter evenly between the muffin cases, filling only 2/3 full.
  5. 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

  1. 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.

Did you make this recipe? Take a photoย and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at ย @marshasbakeblog. I would love to see!

Yellow Cupcakes with Chocolate Buttercream Frosting | marshasbakingaddiction.com @marshasbakeblog

Yellow Cupcakes with Chocolate Buttercream Frosting | marshasbakingaddiction.com @marshasbakeblog

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8 Comments

  • Reply
    Natalie | Natalie's Food & Health
    February 4, 2017 at 5:33 pm

    These cupcakes look beautiful Marsha. With that little golden pearls on top … so fancy ๐Ÿ™‚

    • Reply
      Marsha
      February 4, 2017 at 6:47 pm

      Thanks, Natalie! ๐Ÿ™‚

  • Reply
    Demeter | Beaming Baker
    February 6, 2017 at 1:03 am

    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. ๐Ÿ™‚ Hope you’re having an amazing weekend with your family. <3

    • Reply
      Marsha
      February 6, 2017 at 10:48 am

      Thanks, Demeter! ๐Ÿ™‚ xo

  • Reply
    Shelby @ Go Eat and Repeat
    February 6, 2017 at 12:43 pm

    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!

    • Reply
      Marsha
      February 6, 2017 at 1:13 pm

      Thank you, Shelby! ๐Ÿ™‚

  • Reply
    Amanda crews
    May 4, 2017 at 12:27 am

    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
      Marsha
      May 4, 2017 at 9:13 am

      Hi Amanda! Doubling the recipe will work just fine ๐Ÿ™‚

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