Classic Yellow Cupcakes With Chocolate Frosting Recipes
CLASSIC YELLOW CUPCAKES WITH CHOCOLATE FROSTING RECIPE
Steps:
- Preheat oven to 350 degrees. Line a two standard size muffin tins with 18 cupcake liners, set aside.
- In a medium size mixing bowl, whisk together the flour, baking powder, and salt, set aside.
- In a large mixing bowl (with a hand mixer) or in the bowl of a stand mixer, cream the butter until light and fluffy, about 3 minutes. Add the vanilla extract and sugar, beat until combined, about 1 minute. With mixing speed on low, add one egg at a time, mixing just until combined.
- With mixing speed on low, alternate adding the dry ingredients and the buttermilk (or whole milk) and sour cream, mixing just until combined. NOTE: I like whisking my buttermilk and sour cream together so I can add it as one. The batter will be fairly thick, that's exactly what you want.
- Scoop the batter into the prepared pans, filling each liner ½ - ⅔ of the way full. Place in the oven and bake for 18-20 minutes or until the tops of the cupcakes spring back when touched and a cake tester inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool in the pans for 3-5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to prepare the frosting, in a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy, about 3 minutes. Turn mixing speed off, add the salt and the vanilla extract. Turn mixing speed on to low, then gradually add the powdered sugar and cocoa. Beat for 2 minutes, then turn to low and add the whole milk. Turn the speed up and beat for 2 minutes or until light and fluffy. Spread or pipe on to the cooled cupcakes, garnish with sprinkles if desired.
Nutrition Facts : Calories 411 kcal, Carbohydrate 56 g, Protein 3 g, Fat 20 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 154 mg, Fiber 1 g, Sugar 41 g, UnsaturatedFat 6 g, ServingSize 1 serving
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- Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
- In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
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- Combine the buttermilk, egg, egg yolks and vanilla extract in a large bowl, then separate about 1/4 cup of the mixture into another bowl or measuring cup. About 3/4 cup should remain in the other bowl. Set both aside.
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