One dozen Yellow Cupcakes with Chocolate Buttercream Frosting. Simple & delicious – the perfect cupcake recipe for any and all occasions!
I want a cupcake, maybe two. More than likely my husband and kiddos would like one too. Really, who doesn’t want a cupcake? Now we’ve happily enjoyed our cupcakes and the cupcake craze has been subdued. Thing is, there’s now 20 cupcakes remaining. I certainly don’t want to eat 20 more cupcakes (scratch that, I most certainly do, but I know better) so now I have 20 cupcakes to distribute. As much as I love to share my joy of baking, there’s days I don’t feel up to peddling baked goods.
That’s just one scenario. There’s many other reasons why you might only want 12 cupcakes. Or why you might need 24. Today I’ll share a quick and simple recipe for a dozen of yellow cupcakes. You could easily double the recipe if need be so.
This is a simple and basic cupcake recipe that yields a perfectly sweet, moist and fluffy cupcake that you can mix up and bake in no time. I topped these cupcakes with an equally simple & delicious chocolate buttercream.
Combined they create the perfect bite of cupcake. Way better than anything from a box and almost as effortless. Like you need any more reasons to bake cupcakes 😉
Thanks so much for stopping by! Happy Baking!
-Amanda-
One Dozen Yellow Cupcakes with Chocolate Buttercream Frosting
Ingredients
- For Cupcakes:
- 1/2 cup salted butter softened
- 1 cup sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- For Frosting:
- 4 tablespoon salted butter softened
- 1 cup powdered sugar
- 6 tablespoon cocoa powder
- 3 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350° Line a cupcake tin with cupcake liners.
- In a large mixing bowl, cream together butter and sugar.
- Beat in eggs and vanilla.
- Mix in flour, milk, baking powder and salt until thoroughly combined. Do not overmix.
- Spoon batter into cupcake liners until 3/4 full. Do not over fill.
- Bake for 16 - 20 minutes or until tops spring back when pressed or toothpick inserted in center comes out clean.
- Let cupcakes rest in pan for a few minutes before removing to wire rack.
- Cool completely before frosting.
- For Frosting:
- In a mixing bowl, cream butter.
- Add in powdered sugar, cocoa powder, milk and vanilla extract.
- Beat, scraping sides, until creamy and combined.
- If you would like frosting a little stiffer, beat in additional powdered sugar until you reach desired consistency.
- Pipe or spread onto cupcakes.
Dawn @ Words Of Deliciousness
February 7, 2016 at 11:00 pmI love yellow cake with chocolate frosting, absolute favorite. One dozen is the perfect amount.
Amanda
February 7, 2016 at 11:08 pmThanks Dawn! It’s my favorite too 🙂
Nadia
July 1, 2018 at 8:21 amLived it,it is perfect for when your family members come over and you want to make them something special!
Jill
February 9, 2016 at 6:19 amPerfect cupcake combination!! Cannot wait to try.
Amanda
February 9, 2016 at 2:45 pmThanks Jill 🙂
Erin @ Thanks for Cookin'!
February 9, 2016 at 4:06 pmYes! I generally cook for two people and one of us (cough*him*cough) gets bored very, very, very easily and never eats leftovers. If you consider cupcakes leftovers which apparently HE does. LOL!! So yes, I LOVE this recipe! Hahaha 🙂
Amanda
February 10, 2016 at 10:58 pmNo leftovers!!! Lol – what a stinker! I guess that leaves more cupcakes for you, Erin 🙂
Thao @ In Good Flavor
February 9, 2016 at 10:29 pmYour pictures are beautiful, Amanda! I am a fan of small batch baked goods whether it’s cookies, cupcakes, bars, or cakes. I so am with you about not wanting to peddle sweets every time I bake. These cupcakes are classic and look delicious!!
Amanda
February 10, 2016 at 11:16 pmThanks so much, Thao 🙂 Yes, small batch sweets are best, most of the time 😉
Hayley
July 3, 2016 at 6:45 pmTo a fellow pennsylvanian….just served at a fourth of July picnic and they were a big hit! Grandpa who doesn’t like anything gobbled them up! Thanks for recipe!
Amanda
July 6, 2016 at 10:33 pmAwesome! Glad you, your family and your grandpa enjoyed the cupcakes! Hope you had a wonderful 4th of July – thanks for stopping by 🙂
P.S. YAY for PA!!!!
B
December 20, 2016 at 7:51 pmJust made these cupcakes and I have to say they turned out great! Right level of sugar in the recipe and were so easy to make. Kids loved them!
Amanda
December 28, 2016 at 11:14 pmWonderful! So glad to hear you all enjoyed them! Thanks for stopping by 🙂
Karen
April 15, 2018 at 1:37 pmCan you half this recipe? I am a single person and would like to just make 6
Amanda
May 4, 2018 at 11:21 pmYou definitely could cut the recipe in half! You could also make the full amount of cupcakes and freeze the rest for later.
Brandy
February 15, 2017 at 3:46 pmI made this recipe and followed it exactly. The cupcake tasted like cornbread and the frosting was just liquid. I tried adding more sugar and that did nothing but make it too sweet. I would not recommend this recipe. Sorry.
Amanda
March 8, 2017 at 10:15 pmHi Brandy. Sorry this didn’t turn out well for you & I’d like to help.
If a cake turns out dry & dense and the ingredients were measured correctly – it’s usually a result of over-mixing & over baking.
I’m not sure how the frosting turned out liquid – there’s very little liquid in the recipe. Usually it turns out a little too stiff and needs additional milk beaten in…?
Amanda
March 29, 2017 at 7:19 pmI had the exact same result! Very interesting. Maybe for me it is baking at altitude in Denver.
Zoe
March 12, 2017 at 4:23 amDear Amanda,
even in Germany your recipe finds a great following. I could eat them without frosting. I made a mini version of cupcakes but i didn’t have a tray. I guess I need one now. 🙂
Amanda
March 20, 2017 at 12:37 amHi Zoe! Wonderful – so glad to hear you enjoy the cupcakes!
Whereabouts are you in Germany? I have family outside Darmstadt 🙂
Thanks so much for stopping by!
Annie
March 14, 2017 at 10:06 pmGreat cupcakes just made them with my girls and they love them as much as I do lol yummmm
Amanda
March 20, 2017 at 12:40 amYay! So glad you & your girls enjoyed them ♥
Thanks so much for stopping by Annie 🙂
Ana
March 28, 2017 at 9:44 amHi Amanda!
I’m ready to try your recipe but I don’t have salted butter at home. If I usa unsalted butter, how much salt should I add to the recipe?
Thanks!!
Amanda
March 31, 2017 at 8:28 pmHi Ana!
I always bake with salted butter – I prefer the extra flavor it lends to sweets.
You could add a little pinch of salt, or just sub out with unsalted butter altogether. A lot of my readers tell me they only bake with unsalted butter and the recipes they try of mine turn out perfectly without any additional salt.
Hope this helps! Thanks for stopping by 🙂
Nivedita
April 5, 2017 at 10:24 pmI made 4 batches of this recipe last week for my son’s birthday party. The first batch was a trial run. The results weren’t as moist and fluffy as I expected and I could taste baking powder aftertaste. For the next batch, I reduced baking powder by a quarter tsp and used a weighing scale to measure flour (125 gms to a cup) and that did it.
Neha
April 7, 2017 at 10:24 pmThank you for awesome recipe…just made it ….so soft …thnx a lot
Amanda
April 12, 2017 at 11:36 pmYay! So glad you enjoyed the cupcakes. Thanks for stopping by Neha 🙂
Emily Grace
July 4, 2017 at 3:22 pmI made this recipe and I absolutely love it. I would like to try lemon cupcakes. Can I use this recipe by using lemon extract instead of vanilla?
Amanda
July 7, 2017 at 12:19 amHi Emily! So glad you enjoyed the recipe! You sure could use lemon extract instead of vanilla – it will be delicious!
carla
August 19, 2017 at 3:18 pmThese will be made tomorrow for my eclipse viewing party on Monday. I plan to use dark chocolate ganache on top, leaving a visible cake ring, to simulate a solar eclipse!
Amanda
August 29, 2017 at 11:23 pmAwesome idea! Hope you enjoyed it!
How about that solar eclipse!?!?! Beautiful! We vacationed in South Carolina so we could see it in totality – such a wonderful experience!
Thanks for stopping by Carla 🙂
Carmen Chavarria
September 16, 2017 at 11:19 pmThis was a very yummy cupcake! I did everything as written except I added 1/2 cup of sour cream. So soft and moist! Just perfect!
Thanks
Macoriine
November 12, 2017 at 11:25 pmI followed the directions to the letter and ended up with half a dozen 50% uncooked cupcakes. I (and my roommates) we’re disappointed with this recipe. I think I will go back to the basic recipe on the box of cake flour I was given last month.
Amanda
November 20, 2017 at 11:30 pmSorry to hear it didn’t work out for you. If they were under baked, they didn’t bake long enough or the oven temp was off. If you pop a toothpick in the center of the cupcake and it comes out clean – it’s ready.
Hope this helps 🙂
Gigi
January 5, 2018 at 9:46 pmDelicious and Easy!! A perfect number of yummy cupcakes!
Amanda
January 7, 2018 at 8:18 pmHi Gigi! So glad you loved the cupcakes!
Thanks so much for stopping by ♥
Sally
January 11, 2018 at 3:37 amAbsolutely beautiful cupcakes. I followed the recipe exactly. They are so light its like eating air but with a buttery sweet vanilla taste!
Amanda
February 3, 2018 at 11:27 pmWonderful to hear!
So glad you enjoy the cupcakes Sally ♥
KetoKitty
January 26, 2018 at 10:13 amThe taste of these was great, I made 15 cupcakes and they still overran the cups by a lot. Great taste and texture. I may cut the milk back to 1/2 C, since this recipe is 1/2 of the very old 1234 cake. My kids loved them and asked for them to be their birthday cake in the future. Thanks for this!
Amanda
February 3, 2018 at 10:48 pmGlad you enjoyed ♥
Emily
March 30, 2018 at 12:39 amI made these cupcakes for a party and they were DELICIOUS!!! The one thing is that when I mixed up all the ingredients, it looked almost like a dough, so I added about twice the amount of milk and the came out really fluffy and moist, like cupcakes should be. I also substituted 1/4 cup of coconut milk for extra flavor. But delicious!