Get ready to transform your kitchen into a bakery paradise with these irresistible yellow cupcakes that are about to become your new obsession! Imagine biting into a perfectly moist, golden cupcake topped with a rich, silky chocolate buttercream that will make your taste buds dance with delight. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality cupcakes that will have everyone begging for seconds – and asking for your secret!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup cocoa powder
- 1 cup powdered sugar (for frosting)
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 1/4 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners, ensuring even spacing.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. This helps remove any lumps and ensures a smooth cupcake texture.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Using an ice cream scoop or spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the chocolate buttercream, use an electric mixer to cream the butter until smooth and creamy.
- Sift together the powdered sugar and cocoa powder, then gradually add to the butter, mixing on low speed.
- Add milk and vanilla extract, beating until the frosting is smooth and reaches a spreadable consistency.
- Once cupcakes are completely cool, pipe or spread the chocolate buttercream on top using a spatula or piping bag.
- Optional: Garnish with chocolate shavings, sprinkles, or a light dusting of cocoa powder for extra decoration.
Tips
- Room Temperature Magic: Ensure all ingredients like butter, eggs, and milk are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense cupcakes.
- Uniform Sizing: Use an ice cream scoop to ensure each cupcake is the same size, which guarantees even baking.
- Cooling is Crucial: Let cupcakes cool completely before frosting to prevent the buttercream from melting.
- Frosting Technique: For a professional look, use a piping bag with a star tip to create beautiful, swirled frosting tops.
- Storage Tip: Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make Ahead: You can prepare the cupcake batter or frosting a day in advance to save time on baking day.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
