Why You’ll Love This Recipe

Here’s why these Moist Yellow Cupcakes are a must-try:

Extra Moist Texture – With the use of cake flour and sour cream, the cupcakes come out perfectly soft, tender, and moist every time.
Fluffy and Light – The whipped egg whites and rich butter give the cupcakes a light texture that’s airy but still substantial.
Rich Milk Chocolate Frosting – The milk chocolate buttercream is velvety smooth, adding the perfect balance of sweetness and richness to the cupcakes.
Customizable – You can add sprinkles, chocolate chips, or even fruit to the frosting for a personal touch.
Make-Ahead Friendly – You can easily prepare the cupcakes and frosting in advance, making them perfect for parties or gatherings.

This Moist Yellow Cupcake recipe is the perfect combination of tender cake and indulgent frosting that everyone will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

2 large eggs, room temperature and separated
2 and 1/4 cups (266g) sifted all-purpose flour (spooned & leveled)
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
3 teaspoons pure vanilla extract
1 cup (240ml) whole milk, room temperature
Chocolate buttercream (see instructions below) and sprinkles for decoration

For the Milk Chocolate Buttercream:

1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons whole milk (or as needed for consistency)
1 teaspoon vanilla extract

Directions

1. Preheat the Oven:

Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes about 16-18 cupcakes, so you may need to bake in two batches.

2. Whip the Egg Whites:

With a handheld or stand mixer fitted with a whisk attachment, beat the 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. The egg whites should be fluffy, and there should be no liquid at the bottom of the bowl. Set aside.

3. Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

4. Mix the Wet Ingredients:

In a separate large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter on high speed until smooth and creamy, about 1 minute.
Add the sugar and beat on high speed for 2-3 minutes until the mixture is light and fluffy.
Beat in the 2 egg yolks and the vanilla extract until fully combined. Scrape down the sides of the bowl as needed.

5. Add the Dry Ingredients and Milk:

With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined – don’t over-mix.

6. Fold in the Whipped Egg Whites:

Gently fold the whipped egg whites into the batter using a spatula. The batter will be smooth, velvety, and slightly thick.

7. Fill the Cupcake Liners:

Spoon the batter into the cupcake liners, filling each halfway full. Bake for 18-21 minutes, or until the tops of the cupcakes spring back when lightly touched, and a toothpick inserted into the center comes out clean.

8. Cool the Cupcakes:

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

9. Make the Milk Chocolate Buttercream:

Beat the softened butter on medium speed until creamy.
Gradually add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat until smooth and creamy. If the frosting is too thick, add more milk one tablespoon at a time to achieve the desired consistency.

10. Frost the Cupcakes:

Once the cupcakes are completely cool, pipe or spread the milk chocolate frosting on top of each cupcake. You can decorate with sprinkles if desired.

Servings and Timing

Servings: 16-18 cupcakes
Preparation Time: 20 minutes
Cook Time: 20 minutes
Total Time: 3 hours (includes cooling and frosting time)

These cupcakes are the perfect treat for any occasion, whether it’s a birthday party, a weekend baking session, or a cozy dessert for the family.

Storage/Reheating

Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Reheating: These cupcakes are best served at room temperature. If desired, you can warm them in the microwave for about 10-15 seconds before serving.

FAQs

1. Can I use cake flour instead of all-purpose flour?

Yes! Cake flour will make these cupcakes even softer and more tender. Use 2 and 1/3 cups of sifted cake flour to replace the all-purpose flour.

2. Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes a day in advance and store them at room temperature in an airtight container. Frost the cupcakes just before serving.

3. Can I freeze the cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 3 months. Allow them to cool completely, then wrap them tightly in plastic wrap and aluminum foil. Thaw at room temperature before frosting and serving.

4. Can I add other flavors to the frosting?

Definitely! You can add a bit of espresso powder for a mocha flavor, or some mint extract for a refreshing twist. Customize the frosting to your liking.

5. How can I make the cupcakes fluffier?

Ensure that you do not over-mix the batter, as this can make the cupcakes dense. Also, folding the whipped egg whites gently into the batter will help maintain the fluffiness.

6. Can I use a different type of frosting?

Of course! You can substitute the milk chocolate frosting with a classic buttercream, cream cheese frosting, or even whipped cream for a lighter option.

7. Can I make mini cupcakes with this recipe?

Yes! For mini cupcakes, use mini cupcake liners and bake for about 12-13 minutes, or until a toothpick inserted into the center comes out clean.

8. Can I add mix-ins to the cupcake batter?

Yes! You can fold in chocolate chips, fruit, or nuts to add extra flavor and texture to the cupcakes.

9. Can I make these cupcakes gluten-free?

Yes! Use a gluten-free flour blend to replace the all-purpose flour, and ensure the frosting is made with gluten-free ingredients.

10. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work just fine for this recipe. Just be sure to beat the butter and sugar until smooth and fluffy and whisk the egg whites until stiff peaks form.

Conclusion

Moist Yellow Cupcakes with Milk Chocolate Frosting are the ultimate treat for anyone who loves a rich, buttery cupcake with a creamy chocolate frosting. These cupcakes are soft, tender, and packed with flavor, making them the perfect addition to any dessert table or simply to enjoy with a cup of tea or coffee. With easy-to-follow steps and ingredients you probably already have, these cupcakes are sure to become a go-to recipe in your baking repertoire. Enjoy!

Moist Yellow Cupcakes with Milk Chocolate Frosting

Why You’ll Love This Recipe

Ingredients

For the Cupcakes:

For the Milk Chocolate Buttercream:

Directions

1. Preheat the Oven:

2. Whip the Egg Whites:

3. Prepare the Dry Ingredients:

4. Mix the Wet Ingredients:

5. Add the Dry Ingredients and Milk:

6. Fold in the Whipped Egg Whites:

7. Fill the Cupcake Liners:

8. Cool the Cupcakes:

9. Make the Milk Chocolate Buttercream:

10. Frost the Cupcakes:

Servings and Timing

Storage/Reheating

FAQs

1. Can I use cake flour instead of all-purpose flour?

2. Can I make these cupcakes ahead of time?

3. Can I freeze the cupcakes?

4. Can I add other flavors to the frosting?

5. How can I make the cupcakes fluffier?

6. Can I use a different type of frosting?

7. Can I make mini cupcakes with this recipe?

8. Can I add mix-ins to the cupcake batter?

9. Can I make these cupcakes gluten-free?

10. Can I use a hand mixer instead of a stand mixer?

Conclusion

Description

Ingredients

Instructions

Notes

Nutrition

Recipe index

QUICK LINKS