Moist Yellow Cupcakes with Milk Chocolate Frosting
Ingredients
- 2 large eggs room temperature, yolks and whites separated
- 2 and 1/4 cups 266g all-purpose flour, sifted
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup 180g unsalted butter softened
- 1 and 3/4 cups 350g granulated sugar
- 3 teaspoons pure vanilla extract
- 1 cup 240ml whole milk room temperature
- Milk chocolate frosting store-bought or homemade
- Sprinkles for decoration
Instructions
- Start by preheating your oven to 350°F (177°C) and lining a 12-cup muffin pan with cupcake liners. You'll bake a second batch for the remaining cupcakes.
- Beat the egg whites with a mixer until fluffy and soft peaks form, about 2-3 minutes. Set aside for later use.
- Mix the dry ingredients - flour, baking powder, and salt - in a separate bowl and set aside.
- Cream the softened butter and sugar together until smooth, then add the egg yolks and vanilla, mixing until well combined.
- Gradually mix in the dry ingredients and milk to the butter mixture, alternating between them, starting and ending with the dry ingredients.
- Gently fold in the whipped egg whites into the batter, then fill the cupcake liners halfway with the batter and bake for 18-21 minutes.
- Once baked, let the cupcakes cool before frosting with milk chocolate frosting and adding sprinkles.
Nutrition
Calories: 356kcalCarbohydrates: 53gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 45mgSodium: 206mgPotassium: 108mgFiber: 1gSugar: 39gVitamin A: 321IUCalcium: 66mgIron: 1mg
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