This easy yellow cupcakes recipe uses extra egg yolks and a reverse creaming method for a richer, super-moist texture. Paired with creamy homemade chocolate frosting and rainbow sprinkles, these are the perfect birthday cupcakes!
When it comes to white cake and yellow cake, the variation in the color comes down to the eggs. A white cake uses only egg whites. Meanwhile, a yellow cake uses more egg yolks than whites, hence the color. The yolks make the cake richer, more tender, and moist, which is exactly the case for these yellow cupcakes! They still have that irresistibly soft cupcake texture I crave in a batch of homemade vanilla cupcakes, but a little denser. Pair these yellow cupcakes with chocolate frosting, and they really are the perfect celebration treat.
Why These Moist Yellow Cupcakes with Chocolate Frosting Are So Good
- Reverse creaming method. Rather than creaming the butter with the sugar first, this yellow cupcake recipe cuts the butter directly into the dry ingredients. Since there’s less air in the batter, the resulting cupcakes are denser, plushier, and basically melt-in-your-mouth.
- Foolproof recipe. Even with the slightly unconventional mixing method, these fluffy yellow cupcakes couldn’t be easier to prepare. You don’t even need a mixer for the cupcake batter, though it does make whipping the frosting afterward easier.
- 6-ingredient chocolate frosting. Speaking of: I use my creamy chocolate buttercream to frost these cupcakes. It’s a classic choice, and I won’t have my homemade yellow cupcakes any other way! Except, maybe, if they’re covered with fudgy chocolate frosting.
Ingredients Needed
Here’s a look at the ingredients you’ll need for the yellow cupcakes and chocolate frosting. Scroll to the recipe card for the printable amounts.
For the Yellow Cupcakes
- Buttermilk – You can use whole milk instead, but buttermilk makes these already-tender yellow cupcakes extra tender.
- Eggs – Use one large egg and two additional yolks. The extra yolks contribute to the signature color and moist texture of the yellow cake.
- Vanilla extract – Or vanilla paste. Just not imitation vanilla!
- All-purpose flour – Check out how to measure flour correctly, and use a kitchen scale if you have one. Otherwise, use the spoon-and-level method to avoid adding too much flour to the recipe.
- Sugar – Granulated sugar is best here.
- Baking powder, baking soda, and salt – Using both baking powder and baking soda results in super fluffy cupcakes. That is, as long as the leavening hasn’t expired. Check those labels!
- Unsalted butter – Brought to room temperature. You’ll need butter for the cupcakes as well as the buttercream frosting.
- Powdered sugar – Gives the chocolate frosting volume and a smooth consistency. If you only have granulated sugar at home, pulse it in a high-powered blender to make your own powdered sugar!
- Cocoa Powder – Natural, unsweetened cocoa powder has a nice amount of fudgy flavor. Dutch-processed cocoa powder is more bitter and will give the frosting a more intense flavor and darker color.
How to Make Yellow Cupcakes
My yellow cupcakes recipe gradually cuts the butter into the dry ingredients to coat them in fat first (like a streusel), then slowly incorporates the wet ingredients in a reverse creaming method. This is different than a lot of recipes, but so well worth it. Reverse creaming keeps the baked yellow cupcakes moist and soft for days.
- Combine and divide the wet ingredients. You’ll combine the buttermilk, egg, egg yolks, and vanilla extract in a bowl. Separate about 1/4 cup of the mixture into another bowl or measuring cup, leaving about 3/4 cup in the original bowl.
- Mix the dry ingredients. In a mixer bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- Slowly add the butter. Mixing on low speed, add the butter to the dry mixture one tablespoon at a time. Let it incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump and resemble wet sand.
- Add the wet ingredients. Add the 3/4 cup of egg mixture to the sandy mixture first. Slowly mix that in, then beat on medium-high speed until the batter is light and fluffy. Scrape down the bowl as you go. Lastly, slowly stream in the remaining 1/4 cup of egg mixture, then turn up the speed for a final 10 to 15-second mix.
- Bake the cupcakes. Fill your cupcake liners about 3/4 full with batter. Bake at 350ºF for 15-18 minutes, or until a toothpick inserted into a cupcake comes out clean. Cool the cupcakes in the pan for 2-3 minutes, then move them to a cooling rack to cool fully before you frost them.
Chocolate Frosting
You can whip together this frosting in less than 5 minutes once your cupcakes have cooled completely. It’s so simple yet so rich, thanks to trusty cocoa powder.
- Make the frosting. Beat the butter so it’s smooth, then add about half of the powdered sugar. Mix, then add the cocoa powder, vanilla extract, salt, and 2-3 tablespoons of milk (or water) to the frosting. Finally, mix in the remaining powdered sugar until smooth. Add more milk or water as needed to get the right frosting consistency.
- Decorate the cupcakes. Pipe or spread the chocolate frosting over the cooled yellow cupcakes. If you need help creating a beautiful frosting swirl on top of your cupcakes, check out my quick and easy tutorial on how to frost cupcakes.
Tips for Perfect Yellow Cupcakes
- Use room temperature ingredients. Room temperature ingredients are easier to combine into a smoother, more even cupcake batter.
- Avoid overfilling the cupcake liners. Your cupcake liners should be about 3/4 of the way full when your cupcakes go into the oven. If you pour in too much batter, you’ll end up with cupcakes that look more like muffins. Still delicious, just not what we’re going for!
- Wait for the cupcakes to cool. Before you pipe on your frosting, make sure the cupcakes have finished cooling. Otherwise, the frosting will slide right off the warm cupcakes.
- Use milk or cream when making the frosting. For the creamiest possible frosting, use heavy cream or milk instead of water.
How to Store These Cupcakes
- Store airtight. Leftover cupcakes should be stored in an airtight container. You can keep them in the fridge or on the counter, but do serve them at room temperature. Enjoy leftover cupcakes within 3 days.
- Freeze before frosting. If you want to store your cupcakes in the freezer, hold off on making the frosting. Unfrosted cupcakes can be frozen for up to 3 months if stored properly. Wrap each one tightly in plastic wrap, then place them all in a freezer-safe container. Thaw your cupcakes in the fridge and bring them to room temperature before frosting and eating.
More Homemade Cupcake Recipes
Yellow Cupcakes with Chocolate Frosting
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 14 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This easy yellow cupcakes recipe uses a reverse creaming method for a richer, super-moist texture. Paired with creamy chocolate frosting and rainbow sprinkles, these are the perfect birthday cupcakes!
Ingredients
Scale
For the Yellow Cupcakes
- 1/2 cup + 2 tbsp buttermilk
- 1 large egg
- 2 large egg yolks
- 1 1/2 tsp vanilla extract
- 1 1/4 cups (163g) all-purpose flour
- 3/4 cups (155g) sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup(112g) unsalted butter, room temperature
For the Chocolate Buttercream Frosting
- 1 1/4 cups unsalted butter, room temperature
- 3 3/4 cups + 2 tbsp (445g) powdered sugar
- 6 tbsp (44g) natural unsweetened cocoa powder
- 1 tsp vanilla extract
- 4–5 tbsp water or milk
- pinch of salt
Instructions
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the buttermilk, egg, egg yolks and vanilla extract in a large bowl, then separate about 1/4 cup of the mixture into another bowl or measuring cup. About 3/4 cup should remain in the other bowl. Set both aside.
- In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
- With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit and should end up resembling wet sand.
- Add the larger of the reserved egg mixture (about 3/4 cup) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.
- Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl.
- Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
- Scrape the sides of the bowl, then turn the speed back up and mix until well combined, about 10-15 seconds.
- Fill the cupcake liners about 3/4 full and bake for 15-18 minutes, or until a toothpick inserted comes out clean.
- Remove cupcakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely.
- When cupcakes are cool, make the frosting. Add the butter to a large mixer bowl and beat until smooth.
- Carefully pour in about half of the powdered sugar and mix until smooth and well combined.
- Add the cocoa powder, vanilla extract and 2-3 tablespoons of water or milk and the salt to the frosting and mix until well combined.
- Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
- Pipe the frosting onto the cupcakes.
Notes
Makes 12-14 cupcakes.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 462
- Sugar: 39.4 g
- Sodium: 119.2 mg
- Fat: 26.2 g
- Carbohydrates: 55.6 g
- Protein: 4 g
- Cholesterol: 73.1 mg
These cupcakes were so soft and fluffy and not overly sweet which I love. The frosting was also fluffy and delicious!
I’m so glad you enjoyed them!
Hi, I’m seeing people mention sour cream but I don’t see it listed in the ingredients
I see the comment you’re referring to. There’s no sour cream in the recipe. I’ve removed the comment to avoid confusion. Thank you!