Yellow Cupcakes with Chocolate Buttercream

Last Sunday was my sister’s birthday. I woke up bright and early on Saturday (early because my butter was tragically frozen solid the night before), determined to whip up her favorite birthday combo: yellow cake and chocolate frosting. I don’t know about you, but I can bounce out of bed before sunrise if it means I get to play around with cake batter and frosting.

Yellow cake with chocolate frosting

It was a lovely Saturday morning. Sprinkles and frosting abounded. And then Gabe, his best friend, my sister, and I all drove down to our old college town to frolic in the sunshine.

And then something bigger than yellow cupcakes and chocolate buttercream happened.

Yellow cake with chocolate frosting

This quiet weekend suddenly became a dizzying combo of laughter, tears, champagne, ridiculously good food, balloons, candles, racing hearts, and giddy joy.

And at the end of it all, bleary-eyed and overjoyed, I snuggled up to my guy and enjoyed a leftover cupcake with chocolate frosting. Simply perfect.

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 Yellow Cupcakes

  • 3 cups flour
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 2 cups sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 large eggs and 4 large egg yolks
  • 1 cup sour cream or greek yogurt
  • 1 Tbs. vanilla extract

Preheat oven to 350° F and line two muffin tins with paper liners. In a medium bowl, stir together flour, baking powder, and salt. Set aside. Using a stand mixer, cream together sugar and butter on medium-high speed until light and fluffy, about 3 minutes. Mix in eggs and egg yolks, one at a time, until well combined. Be sure to stop and scrape the bowl occasionally.

In a small bowl, stir together sour cream and vanilla extract. With mixer on low speed, alternate adding flour mixture and sour cream mixture a little bit at a time, starting and ending with the flour.

When batter is smooth and well combined, pour into prepared muffin tins. Bake for 20-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool in the pan for 5 minutes, then remove cupcakes and place on a rack until cool. Frost as desired.

Makes 24 cupcakes.

Chocolate Buttercream

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp. kosher flake sea salt
  • 2 tsp. vanilla or hazelnut extract
  • 2 Tbs. milk or cream

Whip butter on medium speed in a stand mixer for about 2 minutes. Turn off mixer and add powdered sugar and cocoa powder. Slowly stir until the sugar and cocoa are well combined, then add salt, vanilla extract, and milk. Turn the speed up to medium and whip for 3 minutes, or until light and fluffy. Pipe on cooled cupcakes and serve.

Makes 3 cups frosting.

Source: Cake from Annie’s Eats. Chocolate buttercream very slightly adapted from Savory Sweet Life.

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6 thoughts on “Yellow Cupcakes with Chocolate Buttercream

  1. LOVE this posting!! Love the pics, loved the cupcakes that I got to taste, LOVE the baker and her guy!!!

  2. I love this story — from sprinkly frosting to sparkly ring! We’re thrilled for you and Gabe … and for us!! xxox

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