Description

Moist Yellow Cupcakes with Milk Chocolate Frosting are soft, buttery cupcakes topped with a rich and creamy milk chocolate buttercream frosting. With a tender texture and a perfect balance of sweetness, these cupcakes are a must-try for any occasion.

Ingredients

2 large eggs, room temperature and separated

2 and 1/4 cups (266g) sifted all-purpose flour

2 and 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, softened

1 and 3/4 cups (350g) granulated sugar

3 teaspoons pure vanilla extract

1 cup (240ml) whole milk, room temperature

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

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Instructions

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.
Whip the Egg Whites: Beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.
Prepare the Dry Ingredients: Whisk together the flour, baking powder, and salt. Set aside.
Mix the Wet Ingredients: Beat the softened butter until smooth and creamy. Add the sugar and beat until fluffy. Add egg yolks and vanilla extract, beating until fully combined.
Add the Dry Ingredients and Milk: Gradually add dry ingredients and milk, mixing until just combined.
Fold in the Whipped Egg Whites: Gently fold the whipped egg whites into the batter.
Fill the Cupcake Liners: Spoon the batter into cupcake liners, filling each halfway. Bake for 18-21 minutes or until tops spring back and a toothpick comes out clean.
Cool the Cupcakes: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Milk Chocolate Buttercream: Beat softened butter until creamy. Gradually add powdered sugar, cocoa powder, milk, and vanilla extract until smooth.
Frost the Cupcakes: Once cupcakes are cool, pipe or spread the milk chocolate frosting on top. Decorate with sprinkles if desired.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days.

These cupcakes can be made a day in advance. Frost just before serving.

You can freeze the unfrosted cupcakes for up to 3 months. Thaw before frosting.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 150mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg