A classic cupcake recipe perfect for any party, gathering, or celebration!
Yellow cupcakes are fluffy, tasty, and fun to bake! What’s not to love? One of the reasons I love yellow cupcakes is because they pair well with any frosting flavor. In this recipe, I recommend using a chocolate frosting, however, the world is your oyster! Feel free to experiment and choose a frosting that is your favorite! But I promise that chocolate is such a good pairing with these cupcakes!
To achieve fluffy cupcakes, remember to mix slowly. By mixing slowly, air bubbles are created that will expand in the oven so that the cupcakes will rise. On a related note, if you overmix the batter, then those air bubbles are destroyed and the cake will be denser and heavier. As soon as all the ingredients are blended together, stop stirring.
Personally, I think this recipe is much better than a box mix from the store! The vanilla flavor in the batter makes for the perfect contrast with the chocolate frosting, and the cake texture is perfectly light and airy. I could eat these cupcakes everyday! I won’t, but it’s tempting!
Once you’ve mastered this recipe, you’ll probably want some new treats to try out! These flower cupcakes will test your decorating skills, but it will be worth it! Or, try my lemon rosemary cake! Equally moist and delicious as these yellow cupcakes.
What’s the difference between yellow, white, and vanilla cake?
Good question! Short answer: it’s mostly about the eggs! In a yellow cupcake batter, you use the entire egg: yolks and whites! A yellow cupcake also has a more yellow hue. Another interesting thing to note is that vanilla extract is still used in a yellow cupcake.
White cake will only use the whites of eggs, therefore the color of the batter is more white than yellow.
Okay, so what’s vanilla cake? This is sort of a trick question, sorry! Yellow and white cake are both considered vanilla cakes. People often use these words interchangeably, which might be why there’s a little bit of confusion. If you’re trying to decide what’s what, take a look at the eggs! If both the yolks and egg whites are required, it’s a yellow cake. If only egg whites are needed, it’s safe to say it’s a white cake. Whatever your preference is, now you know!
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
How to Make Moist Yellow Cupcakes with Milk Chocolate Frosting
Step 1: 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.
Step 2: Beat the egg whites with a mixer until fluffy and soft peaks form, about 2-3 minutes. Set aside for later use.
Step 3: Mix the dry ingredients – flour, baking powder, and salt – in a separate bowl and set aside.
Step 4: Cream the softened butter and sugar together until smooth, then add the egg yolks and vanilla, mixing until well combined.
Step 5: Gradually mix in the dry ingredients and milk to the butter mixture, alternating between them, starting and ending with the dry ingredients.
Step 6: 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.
Step 7: Once baked, let the cupcakes cool before frosting with milk chocolate frosting and adding sprinkles.
FAQs & Tips
There are a few ways to store cupcakes! #1: Cupcakes can be stored at room temperature in an airtight container for up to 24 hours. #2: In the fridge, cupcakes can be stored for about 3-4 days. Take them out of the fridge 30 minutes before serving. #3: You can store cupcakes in the freezer for 2-3 months. However, it’s best if they are frozen without frosting. Thaw them in the fridge overnight before serving.
If you fold the cupcake ingredients instead of mixing them, it will give the cake a fluffier, lighter texture. To fold, go slowly and don’t rush the combining process. Run your spoon under the batter and toward you, up the sides of the bowl. Then, scoop the mixture over the top!
After pulling the cupcakes from the oven, allow the cupcakes to sit in the pan for about 5-10 minutes. Then transfer the cupcakes to a wire rack to cool completely.
Serving Suggestions
Which chocolate frosting should you use? There are SO many options! If you’re short on time, then a store-bought jar of frosting will work just fine. However, if you want to go the extra mile, then I have some great homemade frosting recipes! A chocolate buttercream would pair perfectly with these moist, fluffy yellow cupcakes! Your friends and family will be obsessed with this delicious combination. Another chocolate option is my chocolate fudge frosting. Choose this recipe if you want a richer, more intense chocolate flavor.
Now, I am recommending this cupcake recipe with a chocolate frosting, but I know some people prefer other flavors. I don’t want to leave you out! You might like to try this sweet and creamy peanut butter frosting with your yellow cupcakes. Reminds me of Reese’s candy! For those double vanilla fans, then check out this Russian buttercream frosting. It’s easy, creamy, and delicious!
Don’t forget about sprinkles! Add a colorful touch of sprinkles to enhance the appearance of your yellow cupcakes! My favorite colors are blue and green, so I usually go for those colors, but choose whatever your heart desires!
Have you heard of edible glitter? It comes in many different colors and would be a super fun decoration for these cupcakes! Kids and adults alike would go crazy for some sparkly, colorful cupcakes!
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.
