Yellow Cupcakes with Milk Chocolate Frosting Recipe

Yellow Cupcakes with Milk Chocolate Frosting Recipe

How To Make Yellow Cupcakes with Milk Chocolate Frosting

These yellow cupcakes are oozing with buttery vanilla flavor. The cake flour used is added with sour cream for a surprising twist.

Preparation: 20 minutes
Cooking: 20 minutes
Refrigerate Time: 2 hours 30 minutes
Total: 3 hours 10 minutes

Serves:

Ingredients

  • 2large eggs,room temperature and separated
  • cupallpurpose flour,(280 grams), sifted, spoon and leveled
  • tspbaking powder
  • ½tspsalt
  • ¾cupunsalted butter,(180 grams), softened to room temperature
  • cupsgranulated sugar,(350 grams)
  • 3tsppure vanilla extract
  • 1cupwhole milk,(240 milliliter), room temperature
  • chocolate buttercream and sprinkles,for decoration

Instructions

  1. Preheat oven to 350 degrees F (177 degrees C). Line a 12-count muffin pan with cupcake liners.

  2. With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form for about 2 to 3 minutes.

  3. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

  4. Using a handheld or stand mixer fitted with a paddle attachment beat the butter at high speed until smooth and creamy for about 1 minute.

  5. Add the sugar and beat on high speed for 2 to 3 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

  6. Add two egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

  7. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated.

  8. Do not over-mix. Fold whipped egg whites into the cupcake batter. The batter will be smooth, velvety, and slightly thick.

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

  10. Prepare chocolate buttercream. Pipe or spread the frosting onto cooled cupcakes. Decorate with sprinkles.

Nutrition

  • Calories: 218.50kcal
  • Fat: 8.79g
  • Saturated Fat: 5.31g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 2.32g
  • Polyunsaturated Fat: 0.48g
  • Carbohydrates: 32.30g
  • Fiber: 0.42g
  • Sugar: 20.25g
  • Protein: 2.82g
  • Cholesterol: 42.36mg
  • Sodium: 130.35mg
  • Calcium: 70.40mg
  • Potassium: 46.02mg
  • Iron: 0.37mg
  • Vitamin A: 79.82µg
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