There’s something irresistibly charming about a classic yellow cupcake topped with rich chocolate buttercream frosting. These delightful treats bring back childhood memories of birthday parties and family gatherings, where the sweetness of cupcakes and the joy they bring are simply unmatched. Whether you’re celebrating a special occasion or just indulging in a sweet craving, this recipe for Classic Yellow Cupcakes with Chocolate Buttercream Frosting is sure to please!
Why I Love This Recipe
This recipe is a staple in my baking repertoire for several reasons. First, it strikes the perfect balance between a light and fluffy cupcake and a rich, decadent frosting. The addition of Greek yogurt gives the cupcakes a moist texture while keeping them light. Plus, they are easy to make, and the ingredients are likely already in your pantry! Each bite is a delightful combination of flavors that never fails to bring a smile to my face.
Ingredient Notes
- Unsalted Butter (1 stick, melted): Using unsalted butter allows you to control the saltiness of your cupcakes. The melted butter adds moisture and richness to the batter.
- Large Egg & Egg Yolk: The combination of a whole egg and an extra yolk provides the perfect structure and richness to the cupcakes.
- Granulated Sugar: This is the main sweetener that creates the delightful sweetness and helps with the cupcake’s rise.
- Greek Yogurt (6 ounces): I used nonfat honey Greek yogurt, but any flavor will work. It adds moisture and tanginess to the cupcakes.
- Vanilla Extract (2 teaspoons): Pure vanilla extract enhances the overall flavor of the cupcakes.
- All-Purpose Flour (1 ½ cups): The foundation of the cupcake, providing structure and stability.
- Baking Powder (1 ½ teaspoons): This leavening agent ensures the cupcakes rise beautifully.
- Salt (optional): A pinch of salt enhances the flavors and balances the sweetness.
- Unsalted Butter (1 stick, softened): This is key for a creamy and smooth frosting.
- Unsweetened Natural Cocoa Powder (¾ cup): Sifted cocoa powder is essential for a rich chocolate flavor in the frosting.
- Confectioners Sugar (2 to 3 cups): This adds sweetness and helps achieve the perfect frosting texture.
- Vanilla Extract (1 teaspoon): Just like in the cupcake batter, this adds flavor to the frosting.
- Cream or Milk: Use a splash to adjust the consistency of the frosting as needed.
- Chocolate Sprinkles (optional): These are great for garnishing and adding a fun touch!
Tools & Equipment Needed
- Mixing Bowls: A few different sizes will come in handy for mixing your batter and frosting.
- Measuring Cups and Spoons: Accurate measurements are key for baking success.
- Whisk and Spatula: For mixing the ingredients smoothly and incorporating air into the batter.
- Electric Mixer: While a whisk can work, an electric mixer makes it easier to achieve a fluffy frosting.
- Oven and Muffin Tin: Essential for baking the cupcakes to perfection.
- Piping Bag (optional): For a professional finish when frosting your cupcakes.
- Cooling Rack: Allows the cupcakes to cool evenly without becoming soggy.
Classic Yellow Cupcakes with Chocolate Buttercream Frosting — Do This Next
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures your cupcakes don’t stick and makes for easy removal.
Step 2: Make the Cupcake Batter
In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and Greek yogurt until smooth. Add the whole egg, egg yolk, and vanilla extract, mixing until well combined.
Step 3: Combine Dry Ingredients
In another bowl, sift together the all-purpose flour, baking powder, and optional salt. This step is crucial to prevent clumps and ensure an even distribution of the leavening agent.
Step 4: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, folding with a spatula until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Step 5: Bake the Cupcakes
Divide the batter evenly among the lined cupcake wells, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cupcakes
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
Step 7: Prepare the Chocolate Buttercream Frosting
In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the sifted cocoa powder and confectioners’ sugar, alternating with a splash of cream or milk until you achieve your desired consistency. Mix in the vanilla extract.
Step 8: Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag or a knife to generously frost each cupcake with the chocolate buttercream. Top with chocolate sprinkles if desired.
Warm & Cool Weather Spins
- Warm Weather: Consider adding a hint of citrus zest, like lemon or orange, in the cupcake batter for a refreshing twist.
- Cool Weather: Spice it up with a pinch of cinnamon or nutmeg in your cupcake batter or frosting for a cozy flavor.
- Seasonal Toppings: During the fall, add mini candy pumpkins or during the winter, some peppermint extract in the frosting for a festive touch.
- Flavor Variations: Swap the chocolate frosting for a vanilla buttercream or cream cheese frosting for a different experience.
Mistakes That Ruin Classic Yellow Cupcakes with Chocolate Buttercream Frosting
- Overmixing the Batter: This can lead to dense cupcakes. Mix just until combined.
- Not Measuring Ingredients Accurately: Baking is a science, so proper measurements are crucial for success.
- Skipping the Cooling Step: Frosting warm cupcakes can melt the frosting and create a mess. Ensure they are completely cool.
- Forgetting to Preheat the Oven: Always preheat your oven to the correct temperature before baking to ensure even baking.
Storage Pro Tips
To keep your Classic Yellow Cupcakes with Chocolate Buttercream Frosting fresh:
- Room Temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigeration: If you need to store longer, refrigerate for up to a week. Bring to room temperature before serving for best texture.
- Freezing: Cupcakes can be frozen without frosting for up to 3 months. Thaw in the fridge and frost when ready to serve.
Common Qs About Classic Yellow Cupcakes with Chocolate Buttercream Frosting
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the best texture.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, you can use plain yogurt or sour cream as a substitute. They provide similar moisture and tanginess.
How do I make my frosting less sweet?
For less sweetness, you can reduce the amount of confectioners’ sugar and add more unsweetened cocoa powder for a richer chocolate flavor.
Can I use a different type of flour?
While all-purpose flour works best, you can experiment with cake flour for a lighter texture. Just note that it may require slight adjustments in liquid ingredients.
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Final Thoughts
These Classic Yellow Cupcakes with Chocolate Buttercream Frosting are a delightful treat that brings joy to any occasion. With their light and fluffy texture and rich chocolate topping, they are sure to impress family and friends alike. Whether you’re a seasoned baker or a novice, this recipe is approachable and rewarding. Bake a batch, share them with loved ones, or keep them all to yourself—either way, you won’t regret making these cupcakes! Happy baking!
Classic Yellow Cupcakes with Chocolate Buttercream Frosting
Ingredients
For the Cupcakes:
- 1 stick Unsalted Butter melted
- 1 cup Granulated Sugar
- 6 ounces Greek Yogurt
- 1 large Egg
- 1 large Egg Yolk
- 2 teaspoons Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1.5 teaspoons Baking Powder
- pinch Salt optional
For the Chocolate Buttercream Frosting:
- 1 stick Unsalted Butter softened
- 0.75 cup Unsweetened Natural Cocoa Powder sifted
- 2-3 cups Confectioners Sugar
- 1 teaspoon Vanilla Extract
- splash Cream or Milk to adjust consistency
- to taste Chocolate Sprinkles optional
Instructions
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and Greek yogurt until smooth. Add the whole egg, egg yolk, and vanilla extract, mixing until well combined.
- In another bowl, sift together the all-purpose flour, baking powder, and optional salt.
- Gradually add the dry ingredients to the wet mixture, folding with a spatula until just combined.
- Divide the batter evenly among the lined cupcake wells, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
- In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the sifted cocoa powder and confectioners' sugar, alternating with a splash of cream or milk until you achieve your desired consistency. Mix in the vanilla extract.
- Once the cupcakes are completely cool, use a piping bag or a knife to generously frost each cupcake with the chocolate buttercream. Top with chocolate sprinkles if desired.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk and Spatula
- Electric Mixer
- Oven
- Muffin Tin
- Piping Bag
- Cooling rack
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week; bring to room temperature before serving.
- Freeze without frosting for up to 3 months; thaw in the fridge and frost when ready to serve.
