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!

Side view of chocolate frosted yellow cupcakes with colorful sprinkles and candles on top on a cake stand.

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.

An unwrapped yellow cupcake with chocolate frosting and sprinkles on top with a bite taken out.

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.

Side view of yellow cupcakes with chocolate frosting and sprinkles on a cake stand next to a bowl of sprinkles.

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.

A platter full of yellow cupcakes with chocolate frosting and sprinkles.

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.

Side view of yellow cupcakes topped with chocolate frosting and rainbow sprinkles.

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

Easy Homemade Vanilla Cupcakes Recipe

Homemade Moist Chocolate Cupcakes

Fluffy Angel Food Cupcakes

White Cupcakes

Yellow Cupcakes with Chocolate Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Author: Lindsay
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

Print Recipe

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!