The Best Yellow Cupcakes with Chocolate Frosting
These classic Yellow Cupcakes with Chocolate Frosting are the perfect dessert! Soft, moist vanilla cake topped with a fudgy chocolate frosting, these are perfect for any birthday, party, or just to treat yourself!
Servings: 12 cupcakes
Ingredients
For the cupcakes:
- ½ cup salted butter room temperature
- ⅔ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- ½ cup buttermilk room temperature
- 2 tbsp vegetable oil
- 1 ¼ cup all-purpose flour
- 2 tbsp cornstarch
- 1 ¼ tsp baking powder
- ½ tsp salt
For the frosting:
- 1 cup salted butter room temperature
- 3 ½ cups powdered sugar
- ¾ cup cocoa powder
- ½ tsp salt
- 1 tsp vanilla extract
- 3-5 tbsp heavy cream you can use milk as well
Instructions
For the cupcakes:
- Preheat the oven to 350°. In the bowl of a stand mixer add the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add in the vanilla extract as well as the eggs. Mix on low until just combined.
- Add in the buttermilk, vegetable oil, flour, cornstarch, baking powder and salt. Mix on low until everything is evenly distributed, about 30 seconds.
- Line muffin tins with muffin liners and scoop the batter in each to be about ⅔ of the way full. Do not overfill! Bake for 17-20 minutes, or until just baked and golden. Remove from the oven and let cool completely before frosting.
For the frosting:
- In a medium sized bowl or stand mixer add butter and powdered sugar. Beat until smooth, about 1-2 minutes. Add in cocoa powder, salt, vanilla extract and 3 tbsp of heavy cream. Beat on low until combined. Add in more heavy cream to reach desired consistency. Pipe or spread onto cooled cupcakes and serve! They will last for 3 days if properly stored (in a covered dish or wrapped with saran wrap)