“How do you get the cupcakes so moist and yet so fluffy?” That is what one of the girls at work asked me at work today. I am passionate about the texture of my cupcakes. Every batch I make I take one and test the texture. I don’t put any frosting on it and I pull it apart down the center to see how it holds up. You need to be able to take a bite of a cupcake without the rest of it falling on to the plate. I do not like crumbly cupcakes. So, when someone asks me how I get my cupcakes so moist and yet so fluffy, I do a little happy dance. This is the sweetest of victories for me.
This was the first time I’ve ever made yellow cupcakes and it did not disappoint. The recipe is a little different because you separate the eggs and fold the eggs in at the very end. The cupcakes baked up perfectly and the flavor was amazing. Very distinct butter flavor that would pair well with a variety of frostings. I would love to try these again with a fancy butter. The frosting was divine. The perfect consistency and flavor to pair with the yellow cupcake.
Most Yellow Cupcakes with Milk Chocolate Frosting
Recipe from Sally’s Baking Addiction
- 2 1/3 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 2 large eggs, room temperature and separated
- 3 teaspoons vanilla extract
- 1 cup whole milk
Milk Chocolate Frosting
- 1 cup unsalted butter, softened to room temperature
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream or milk
Preheat oven to 350F degrees. Line 2 muffin pans with cupcake liners.
For the cupcakes: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add two egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. 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. Do not overmix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cupcake batter. The batter will be smooth, velvety, and slightly thick.
Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
For the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 2 full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3 cups of confectioners’ sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add the last 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness. Pipe or spread the frosting onto cooled cupcakes.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5. The baked cupcakes (without frosting) may be frozen up to 3 months. Thaw overnight in the refrigerator.