Oh my heavens! These Fluffy Yellow Cupcakes with Chocolate Buttercream Frosting are so moist, velvety, buttery and of course, fluffy! I love fluffy! 🙂
The recipe was developed by Divas Can Cook and I love it, so I had to share it with you.
I love a good old-fashioned home-made cake and yellow cake is such a classic! Everyone likes yellow cake, am I right? Uhhh yeah!!
Add some creamy, rich chocolate buttercream frosting and you’ve got yourself a party. Celebrate with some sprinkles for any occassion!
Look how fluffy and light those cupcakes look. Aren’t they just divine! 🙂
Other cupcakes you might like on the blog are my Heavenly White Chocolate Buttercream Frosted Vanilla Butter Cupcakes, Triple Lemon Cupcake Delights and my Chocolate S’more Brownie Cupcakes.
I hope you give these Fluffy Yellow Cupcakes with Chocolate Buttercream Frosting a try. They are worth making from scratch. Here’s the recipe, happy baking and enjoy!!
- 1 cup butter room temperature
- 2 cups granulated white sugar
- 2 eggs separated, room temperature
- 3 teaspoons vanilla extract
- 2 cups + 2 tablespoons cake flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup buttermilk room temperature
- 1/3 cup butter at room temperature
- 1/2 cup unsweetened cocoa powder divided
- 1/3 cup cream
- 1 tablespoon vanilla extract
- 1 package confectioners' sugar 16 ounce, sifted
Preheat oven to 325. Line muffin pan with cupcake liners, set aside.
In a large bowl, using a mixer, cream together butter and sugar for 5 minutes until light and fluffy and multiplied several times in volume.
Add in egg yolks and vanilla, mixing until fully incorporated and set aside.
In another bowl, combine flour, baking powder and salt.
Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.
Mix until batter is fluffy but be careful not to over-mix.
In another bowl, using mixer, beat egg whites until stiff peaks and thick.
Very gently fold egg whites into batter and mix until just incorporated, do not overmix.
Pour batter into cupcake liners. (I used an ice cream scooper per each cupcake.)
Bake for 12-15 minutes.
Remove from oven and let cupcakes cool.
Using a mixer, beat butter and 1/4 cup cocoa powder together in a bowl on low until light and fluffy.
Gradually add cream, remaining 1/4 cup cocoa powder, and vanilla extract and beat until smooth. Add confectioners' sugar, and beat until desired consistency is reached.
Add sprinkles and devour!
You can add 1/2 teaspoon butter extract to the yellow cake batter, if you want more butter flavor.
What causes a yellow cake to sink in the middle:
1.) Beat egg whites correctly by beating until stiff and thick, then gently folding them in completely. It’s crucial for any cake that requires this method. If not, it could cause the cake to sink in the middle.
2.) Fresh baking powder. Make sure your baking powder is not expired and be careful when measuring quantities for baking powder. It's easy to accidentally add a tablespoon when you should have added just a teaspoon. This can cause a cake to rise very rapidly in the oven, and then fall dramatically..
3.) Don’t open the oven while the cake is baking. The air bubbles just can't expand without any heat.the air bubbles will get smaller and won't hold up.
4.) Don’t overbeat. Once you add in the flour be very careful about mixing to long, until the flour is incorporated. This is the main reason cakes sink.
5.) Increase baking time. If your cake looks like it’s still uncooked in the center let it cook a bit longer until the top springs back when touched.
Recipe adapted here