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Perfect Yellow Cupcakes with Whipped Chocolate Buttercream Recipe

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4.2 from 9 reviews

These Perfect Yellow Cupcakes are moist and tender, made with a rich blend of butter, eggs, sour cream, and vanilla, providing a delicate crumb with a slight almond hint. Topped with a luscious whipped chocolate buttercream, this recipe yields light, fluffy cupcakes with a deeply chocolaty frosting that is both creamy and airy. Ideal for celebrations or anytime treats, these cupcakes combine classic flavors with a smooth, whipped texture for indulgent enjoyment.

Ingredients

Yellow Cupcakes

  • ¾ cup (1 ½ sticks or 169 g) unsalted butter, room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 3 eggs (¾ cup, 180 g, or 6 ounces), room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1 ¼ cup (287 g) sour cream, room temperature
  • 2 ½ cups (312 g) cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Chocolate Buttercream

  • 1 ½ cups (3 sticks) butter, at room temperature
  • 4 cups (500 g) powdered sugar
  • ¾ cup (94 g) cocoa powder
  • 4 tablespoons (60 ml) heavy whipping cream
  • 2 teaspoons vanilla extract
  • Pinch of table salt

Instructions

  1. Preheat the Oven: Set your oven to 350 degrees Fahrenheit (177 degrees Celsius) and prepare your cupcake pans by lining them or greasing lightly.
  2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar on medium speed for about 3 minutes until the mixture is light and fluffy, ensuring a smooth base.
  3. Add Eggs: With the mixer running on medium-low, add the eggs one at a time, waiting for each egg to fully incorporate before adding the next to maintain an emulsion.
  4. Mix in Flavors and Sour Cream: Turn off the mixer and add the vanilla extract, almond extract (if using), and sour cream. Mix on low speed until combined, then increase to high speed for about one minute to aerate the batter slightly.
  5. Sift Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt at least two times to ensure even distribution and eliminate lumps.
  6. Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet batter until just combined. Remove the bowl from the mixer and finish mixing gently with a spatula to prevent overmixing.
  7. Fill Cupcake Pans: Use a ¼ cup ice cream scoop or measuring cup to evenly divide the batter into prepared cupcake pans, filling each liner about 2/3 full.
  8. Bake for 16-20 Minutes: Bake in the preheated oven for 16 to 20 minutes or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
  9. Prepare Chocolate Buttercream: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and powdered sugar on medium-high speed for about 5 minutes until very pale and fluffy, scraping the bowl at least once during mixing.
  10. Add Cocoa and Flavorings: Turn off the mixer and add the cocoa powder, vanilla extract, and pinch of salt. Mix on low speed for about 30 seconds until blended.
  11. Incorporate Heavy Cream: One tablespoon at a time, add heavy whipping cream to the mixture. Once all the cream is added and mostly blended, scrape down the sides of the bowl thoroughly.
  12. Whip Buttercream: Increase the mixer speed to medium-high or high and whip the frosting for 3 to 5 minutes until it becomes light, fluffy, shiny, and filled with air bubbles, achieving a whipped texture.
  13. Cool Cupcakes: Allow the cupcakes to cool completely before frosting to prevent the buttercream from melting.
  14. Frost and Serve: Use a spatula or piping bag to frost the cooled cupcakes with the whipped chocolate buttercream as desired.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for best mixing and texture results.
  • Do not overmix the batter after adding flour to avoid dense cupcakes.
  • Use cake flour to achieve a tender crumb; all-purpose flour will create a denser cupcake.
  • The almond extract is optional but adds a lovely subtle flavor enhancement.
  • The whipped buttercream should be fluffy and full of air bubbles; do not under-whip the frosting.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
  • Allow refrigerated cupcakes to come to room temperature before serving for best flavor and texture.

Find it online: https://marthatasty.com/perfect-yellow-cupcakes-with-whipped-chocolate-buttercream-recipe/