Birthday/ Cupcakes & Muffins

Yellow Cupcakes with Chocolate Buttercream Frosting

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 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. 😉

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.

I hope you enjoy! 🙂

Chocolate buttercream frosted yellow cupcakes with gold ball sprinkles on marble background.
5 from 2 votes
Yellow Cupcakes with Chocolate Buttercream Frosting
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yields: 12 - 14 cupcakes
Calories: 441 kcal
Deliciously moist and fluffy yellow cupcakes topped with a creamy chocolate buttercream frosting!
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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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

Overhead close-up of bitten yellow cupcake with chocolate buttercream frosting on marble background.

A Pinterest image of Yellow Cupcakes with Chocolate Buttercream Frosting with text overlay.

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9 Comments

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

    These cupcakes look beautiful Marsha. With that little golden pearls on top … so fancy 🙂

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

      Thanks, Natalie! 🙂

  • Reply
    Demeter | Beaming Baker
    6th February 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. 🙂 Hope you’re having an amazing weekend with your family. <3

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

      Thanks, Demeter! 🙂 xo

  • Reply
    Shelby @ Go Eat and Repeat
    6th February 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
      6th February 2017 at 1:13 pm

      Thank you, Shelby! 🙂

  • Reply
    Amanda crews
    4th May 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
      4th May 2017 at 9:13 am

      Hi Amanda! Doubling the recipe will work just fine 🙂

  • Reply
    Jessica Robinson
    7th February 2018 at 6:54 pm

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

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