Perfect Yellow Cupcakes {with Amazing Chocolate Buttercream}


This ultimate yellow cupcake with a wonderful whipped chocolate buttercream is the perfect way to enjoy your favorite flavored cake. I would love to share this dessert with you.

The worst yellow cupcake recipe?

Yellow cupcakes shouldn’t be this hard!

That’s what I’ve been telling myself over and over for the past three weeks. I’ve tried a lot of cupcake recipes (see below) and none of them were up to snuff. They either resemble cornbread too much, lack flavor, have a weird texture, or just don’t puff up. So far, I’ve made 37,541 cupcakes, but nothing is more disappointing than opening the oven and finding the contents soggy.

Thankfully, I’ve developed a recipe that is approved by my family, my church, and most importantly, myself. (And most importantly, I approved it!) . () I combined this recipe with a delicious chocolate buttercream.

How to bake the perfect cupcakes

  • Don’t skip sifting dry ingredients. Avoid clumping.
  • Some people are concerned about the almond extract… Try this recipe as-is before skipping it. If you are allergic to nuts, you can use imitation almond extract.
  • I tried very hard to find a recipe that didn’t use cake flour, but in the end it didn’t meet my strict criteria. If you can’t buy a cake mix, you can make your own.

Once you add the expansion agent and the flour, mix it in carefully. It’s important not to overmix this dough. If you don’t mind spending a little time and effort, you can mix all the dry ingredients by hand.

Beat the eggs quickly at room temperature.

The room temperature ingredients are important here. To bring the eggs to room temperature, place them in a bowl of hot water for a minute or two.

(And that’s just a week’s supply!) .

What I love about the award-winning recipe shared above is the texture, buttery flavor, and beautiful little domes of these cupcakes.

How to store cupcakes

Butterscotch cupcakes can be stored airtight at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If storing in the refrigerator, remove at least 30 minutes before serving and allow the buttercream to come back to room temperature.