Perfect Yellow Cupcakes

Perfect Yellow Cupcakes With Chocolate Buttercream Frosting

Vanilla and chocolate. Classic cake and cupcake flavors. Finding a good recipe? Not always easy. Don’t fret! I have the recipe for Perfect Yellow Cupcakes! This a true and blue tested recipe. It took me around 3 or 4 tries to get this one right. I would make batch and it would come out crunchy on the top. I would make another batch and it would be sunken in the middle. Finding the right balance of ingredients took some time but when I found it, it was a great day! Yellow cupcakes with chocolate frosting is one of my moms favorites so I knew I had to keep trying to get this one right.

Perfect Yellow Cupcakes


One thing that makes these cupcakes extra delicious is the almond extract. Man oh man. It seriously takes them to a whole new level. After getting the approval from my mom, and many others, I knew this recipe was a keeper! I’ve even included a chocolate buttercream frosting that goes perfect with these cupcakes. So if you’re looking for a yellow cupcake recipe this is the one for you! Give these Perfect Yellow Cupcakes a try and let me know what you think!

Perfect Yellow Cupcakes

Perfect Yellow Cupcakes with Chocolate Buttercream Frosting

Perfect yellow cupcakes with amazing chocolate buttercream!

Course Dessert
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 24 cupcakes


Yellow Cupcakes

  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Chocolate Buttercream

  • 1 1/2 cups butter room temperature
  • 4 cups powdered sugar
  • 3/4 cup cocoa powder
  • 4 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • pinch of salt


Yellow Cupcakes

  1. Preheat oven to 350 degrees F and line a cupcake pan with cupcake liners 

  2. Cream the butter and sugar in the bowl of a stand mixer until light and fluffy

  3. With mixer on medium-low add eggs in one at a time, allowing them to incorporate before adding the next one 

  4. With mixture off, add the vanilla extract, almond extract, and sour cream. Turn mixer on low until incorporated 

  5. In a separate bowl mix together flour, baking powder, baking soda, and salt. With the mixer on low add the flour mixture, in thirds, until just combined.

  6. Fill each cupcake liner about 3/4 way full

  7. Bake for 16-20 minutes or until toothpick inserted into center comes out clean 

Chocolate Buttercream

  1. In the bowl of a stand mixer, fitted with the whisk attachment, whisk butter and sugar on medium speed until pale and fluffy. Be sure to stop at least once and scrape sides with a spatula

  2. With the mixer off add cocoa powder, vanilla extract, and salt 

  3. Turn mixer on low and mix for about 30 seconds

  4. One tablespoon at a time add heavy cream. Mix for about 30 seconds

  5. Turn mixer off and scrape down sides

  6. Turn mixer on medium speed and mix until buttercream is light and fluffy

  7. Allow cupcakes to cool before frosting

  8. Enjoy!

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