Yellow Cupcakes with Milk Chocolate Frosting Recipe

Name: Yellow Cupcakes with Milk Chocolate Frosting Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12
Ingredients: 1 and 1 1/2 cups all-purpose flour; 1 and 1 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 2/3 cup granulated sugar; 2 teaspoons pure vanilla extract; 1/2 cup milk; 1/2 cup sprinkles; 3 and 3 1/2 cups confectioners’ sugar; 1/2 cup unsweetened natural cocoa powder; 1/2 teaspoon salt; 2 teaspoons pure vanilla extract; 3 Tablespoons half-and-half or milk or heavy cream

July 6, 2025 0 Comments

Servings: 12 Total Time: 42 mins

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These homemade cupcakes taste like your classic box cake mix, but better. They are moist, fluffy, and full of rich buttery flavor thanks to the melted butter in the recipe. The milk chocolate buttercream is another classic dessert recipe. It’s so luscious and creamy.

These are the perfect ultimate birthday treat, just like chocolate cupcakes with vanilla frosting!

Yellow Cupcakes with Milk Chocolate Frosting Recipe

Prep Time 20 mins Cook Time 22 mins Total Time 42 mins Servings: 12

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Cuisine: American Courses: Cupcakes

Ingredients You’ll Need

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1 and 1 1/2 cups all-purpose flour (spooned & leveled)
1 and 1 1/2 teaspoon baking powder
¹⁄₄ teaspoon salt
2 large eggs
²⁄₃ cup granulated sugar
³⁄₄ cup (12 Tbsp; 170g)
2 teaspoons pure vanilla extract
¹⁄₂ cup milk
¹⁄₂ cup sprinkles
1 cup (16 Tbsp; 226g)
3 and 3 1/2 cups confectioners’ sugar
¹⁄₂ cup unsweetened natural cocoa powder
¹⁄₂ teaspoon salt
2 teaspoons pure vanilla extract
3 Tablespoons half-and-half or milk or heavy cream (I used fat free half + half)

Instructions

Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
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Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In another medium bowl, beat the eggs and sugar with a stand mixer (with paddle attachment) or electric handheld mixer until light and foamy, about 2 minutes. While beating, slowly pour in the butter and then the vanilla. While mixing, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do NOT overmix the batter. Gently fold in 1/2 cup sprinkles.
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Divide the batter evenly in the prepared cupcake liners. Bake for about 20-25 minutes until a toothpick inserted in the middle comes out clean. Allow cupcakes to cool completely before frosting.
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Sift 3 cups confectioners’ sugar & cocoa powder into a medium bowl. Set aside.
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On medium speed, cream butter for a few minutes in a stand mixer with the paddle attachment. Turn speed to LOW and slowly pour in the dry ingredients. Be careful so that the dry ingredients do not blow everywhere! Mix until sugar/cocoa are absorbed by the butter.
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Turn up mixer to medium speed and add the vanilla and salt. Slowly add in the half + half (or milk or cream) and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of confectioners’ sugar if needed to increase frosting thickness (I did not need it).
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Pipe or spread the frosting onto the cooled cupcakes. Decorate with additional sprinkles, if desired.
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