Yellow Cake Cupcakes
Classic American yellow cake cupcakes with rich chocolate buttercream frosting - the perfect combination of golden cake and chocolate indulgence.
Ingredients
- 2 cups all-purpose flour
- 1½ cups sugar
- ½ cup butter, softened
- 3 large eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- For chocolate frosting: ½ cup butter, 3 cups powdered sugar, ½ cup cocoa powder, 3-4 tbsp milk
Instructions
Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
Cream butter and sugar until light and fluffy, about 4 minutes.
Add eggs one at a time, beating well after each addition.
Add vanilla extract and mix until combined.
In separate bowl, whisk flour, baking powder, and salt.
Alternate adding dry ingredients and milk to wet ingredients.
Fill cupcake liners ¾ full and bake for 18-20 minutes.
Cool completely before frosting with chocolate buttercream.
Pro Tips
- • Room temperature ingredients are essential for proper creaming
- • Don't overmix after adding flour to keep cupcakes tender
- • Use an ice cream scoop for even portioning
- • Let cupcakes cool completely before frosting to prevent melting
Delicious Variations
- • Add rainbow sprinkles to the batter for funfetti cupcakes
- • Fill with vanilla pudding for Boston cream style
- • Top with chocolate chips or nuts for extra texture
- • Create marble effect by swirling in chocolate batter
Perfect Pairings
Recipe Details
Timing
About the Author
Professional baker sharing tested cupcake recipes, techniques and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Ideal for birthday parties, potlucks, or any time you want to share a beloved classic. Perfect for kids and adults alike. Best within 3 days.
Recipe Highlights
Final Thoughts
Yellow cake cupcakes embody the essence of comfort baking, offering timeless appeal with their golden crumb and classic chocolate pairing.
Frequently Asked Questions
What makes yellow cake different from vanilla cake?
Yellow cake uses whole eggs (not just yolks) and often has a slightly higher egg content, giving it that characteristic golden color and rich, buttery flavor. It's more substantial than white cake but lighter than pound cake.
Can I make these without eggs?
Yes! You can use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or commercial egg replacers. The texture will be slightly different but still delicious.
Why did my cupcakes turn out dense instead of fluffy?
This usually happens from overmixing the batter after adding flour, or using cold ingredients. Make sure everything is room temperature and mix just until combined after adding the dry ingredients.
Can I use different types of milk?
Yes! Whole milk gives the richest flavor, but 2% or even plant-based milks work well. Avoid skim milk as it can make the cupcakes less tender.
How do I get the perfect golden color?
The golden color comes from the whole eggs and proper creaming. Make sure your eggs are fresh and at room temperature. Overbaking can make them too dark, so watch the timing carefully.
Can I make these as a layer cake instead?
Absolutely! This recipe works perfectly for two 9-inch round cake layers. Bake for 25-30 minutes and double the frosting recipe for a layer cake.
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