Yellow Cupcakes with Chocolate Frosting

I don’t know what it is about yellow cupcakes with chocolate frosting, but I love them. I think they are proof the simple is better, and of course rainbow sprinkles help too…

Yellow Cupcakes

Makes approx. 16-18 Cupcakes

• 3/4 cup unsalted butter, softened to room temperature
• 1 3/4 cups granulated sugar
• 2 large eggs at room temperature
• 3 teaspoons vanilla extract
• 2 and 1/4 cups sifted all-purpose flour
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk, room temperature

Directions:

1. Preheat oven to 350°F. Line cupcake pans and place aside.
2. In a mixer fitted with the paddle attachment, cream together butter and sugar until creamed together. Add in egg and vanilla, mix at medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
3. While ingredients are mixing, whisk the flour, baking powder, and salt together in a separate medium bowl.
4. With the mixer on a low speed, add the dry ingredients in three additions alternating with the milk, mixing each addition just until incorporated. Do not over-mix. The batter will be smooth, velvety, and slightly thick.
5. Spoon batter into cupcake liners filling halfway full. Bake for 18-21 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Milk Chocolate Frosting

• 1 cup unsalted butter, softened
• 3 1/2 cups confectioners’ sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 3 Tablespoons milk

Directions:

1. In a mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy.
2. Turn speed to low and slowly add the confectioners’ sugar, cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter.
3. Turn mixer to medium speed and add the vanilla and cream.
4. Pipe or spread the frosting onto cooled cupcakes. Don’t forget the Sprinkles!