This is my favorite classic yellow cupcake recipe made completely from scratch! Fluffy, moist, and buttery, they’re the perfect birthday cupcake swirled with homemade chocolate cream cheese frosting. Just add sprinkles!
If you’re looking for more classic cupcake recipes, try my chocolate cupcakes and fluffy vanilla cupcakes, next!
Moist Yellow Cupcake Recipe With Chocolate Frosting
Once I perfected this homemade yellow cake recipe, there was no going back to a box mix. I’ll never knock a cake mix for convenience, but the flavor is just so much better once you’ve had a taste of homemade. When I originally made these, we had a huge taste test comparing the homemade cake to the boxed mixes and there was a very noticeable difference. It’s inspired other recipes like my marble cake and confetti cake.
I originally published this recipe with my chocolate fudge frosting, but over the years my tastes have changed. This time around these yellow cupcakes are swirled with chocolate cream cheese frosting and finished with sprinkles. I love the softness and creaminess of the frosting. You don’t need a special occasion to enjoy these, but they make a perfect birthday cupcake (and it’s a bit nostalgic for me)!
What Makes These Classic Yellow Cupcakes So Good
- Loads of moisture. I’ve found that using oil and butter creates the softest crumb without sacrificing the buttery flavor that I love in yellow cupcakes. Other bonus ingredients, like sour cream and buttermilk, make these cupcakes ultra-moist and full of flavor.
- Extra egg yolks. My recipe uses whole eggs, plus egg yolks. The eggs serve their usual purpose of binding everything together, but the extra yolks are where the richness and color come in. This is the the primary difference between a vanilla cake and yellow cake.
- Better than cake mix. One bite and you’ll taste the difference. Even when I tested these yellow cupcakes next to my favorite boxed cake mix, there was so much more flavor in this homemade version! Fresher, butterier, the list goes on– cupcakes from scratch are the way to go.
Ingredient Notes
Here are my notes on what you’ll need. The ingredients for this yellow cupcake recipe are simple, but each one counts! Scroll to the recipe card below the post for a printable list with recipe amounts.
- Oil and Butter – The combination is the secret to buttery cupcakes that stay moist and soft. Any vegetable oil works, and you can use salted or unsalted butter. You’ll melt the butter in the microwave before you start.
- Eggs – Whole eggs, plus extra egg yolks give these yellow cupcakes their signature golden color and loads of richness.
- Sour Cream – Essential for super-moist cupcakes! You can also use plain Greek yogurt.
- Buttermilk – If you don’t have buttermilk, make a homemade substitute by combining 1 tablespoon of lemon juice or vinegar with enough whole milk to make 1 cup. Allow that to sit for 5-10 minutes, and stir. In a pinch, use regular milk instead.
- Cream cheese- For the frosting you’ll want to use full-fat cream cheese and not that it is actually meant to be kept cold, and not as room temperature.
How to Make Yellow Cupcakes
The best part about these cupcakes is that they’re easy to make– almost as easy as a box mix! You’ll find printable instructions in the recipe card after the post.
- Combine the wet ingredients. To start, cream the sugar with oil, butter, eggs (and yolks), and vanilla extract. Once that’s well combined, mix in the sour cream.
- Add the dry ingredients. Next, sift the dry ingredients and alternate adding them to the batter with the buttermilk. The goal here is not to overmix!
- Fill the pan. Filling the cupcake pan is super easy if you have a large cookie scoop, otherwise, fill each liner about ⅔ full with batter.
- Bake. Finally, these yellow cupcakes go into a 350ºF oven for 14-16 minutes. Let them cool, and they’re ready for frosting.
Recipe Tip
Be careful that you don’t overmix the cupcake batter. It’s Rule #1 for baking cupcakes that are light, fluffy, and moist. Overworking deflates the air pockets in the batter, leading to dense cupcakes that won’t rise properly. I like to use a spatula to stir the batter from bottom to top, and I stop mixing once the ingredients are just combined.
Creamy Chocolate Cream Cheese Frosting
My favorite chocolate cream cheese frosting uses full-fat cream cheese and cocoa powder for the perfect rich and creamy consistency. The key is to whip cold butter until it’s light and fluffy before combining it with the cream cheese.
Then, it’s a matter of adding in the rest of the frosting ingredients, including the cocoa, powdered sugar, and heavy cream. Once your frosting is ready, transfer it to a piping bag fitted with a large open star tip. Or, if you don’t have piping bags, a large plastic baggie with the corner snipped works fine, too!
My Frosting Tips
- Cold Ingredients: The butter and cream cheese should be cold and straight from the fridge. Chop them into cubes to help the mixer break them down easier and be sure to follow the process of whipping the butter before adding the cream cheese.
- Slowly add the liquid: First you’ll add all the vanilla but when it comes to the heavy cream, add only if needed, and 1 tablespoon at a time. If the frosting seems thin before you add any cream, then it’s best to skip it.
- Consistency correction: If the frosting seems too thin, the best way to fix it to add additional powdered sugar 1/2-1 cup at a time. Try refrigerating for 30 minutes. Alternatively, if the frosting seems too thick, add additional cream or milk, 1-2 teaspoons at a time.
New to frosting cupcakes? I have in-depth tutorials on how to use a piping bag and how to use piping tips, and you can check out how to decorate cupcakes for easy step-by-step techniques.
More Frosting Ideas
Just about any frosting tastes great on top of a fluffy yellow cupcake. I have a classic chocolate Swiss Meringue buttercream that you can use, or try my easy Nutella frosting or any of the ideas you see here.
Can I Make a Full-Sized Cake Instead?
Absolutely! This yellow cake recipe is one of my favorites, so you best believe I’ve made it as a 9×13” sheet cake and as an 8” layer cake.
How to Store
- To store. Keep your frosted yellow cupcakes in an airtight container on the counter for up to 3 days. The only time I recommend refrigerating cupcakes is if your kitchen is especially warm or humid. In this case, bring them back to room temp ahead of serving.
- Freeze. I recommend freezing cupcakes unfrosted. Flash-freeze the baked and cooled cupcakes on a baking sheet until they’re solid, and transfer them to an airtight, freezer-safe container. Freeze your cupcakes for up to 1 month and defrost them at room temperature before frosting.
More Cupcake Recipes
Print
Yellow Cupcake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cupcakes
- Category: Cupcakes
- Method: Oven
- Cuisine: American
Description
This is my favorite classic yellow cupcake recipe made completely from scratch! Fluffy, moist, and buttery, these are way better than a cake mix. Just add chocolate frosting and sprinkles!
Ingredients
For the Cupcakes
- 1 1/2 cups (285g) Granulated sugar
- ½ cup (118 ml) Vegetable oil
- 2 tablespoons (28g) Unsalted butter, melted
- 2 Large eggs, at room temperature
- 2 Egg yolks, at room temperature
- 1 tablespoon (15ml) Pure vanilla extract
- 1/2 cup (118ml) Full-fat sour cream, at room temperature
- 2 ½ cups (350g) All-purpose flour, sifted
- 2 teaspoons (7.5g) Baking powder
- 1 teaspoon (4g) Baking soda
- 1 teaspoon (5g) Salt
- 1 1/3 cup (315ml) Buttermilk, at room temperature
For the Frosting
- ¾ cup (170g) Unsalted butter, cold
- 12 ounces (339g) Full-fat cream cheese, cold
- ¾ cup (60g) Cocoa powder (Hershey’s Special Dark preferred)
- 6 cups (780-911g) Powdered sugar
- 1 tablespoon (15ml) Pure vanilla extract
- 1–2 tablespoons (30ml) Heavy whipping cream (or milk)
Instructions
For the Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs and egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients and sift together. Alternate adding half the dry ingredients and half the buttermilk at a time mixing at a low speed just until the flour starts to incorporate. Then add the remaining dry ingredients and buttermilk and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the Frosting
- Cut the butter into 1-inch blocks. Beat the butter until it’s whipped and fluffy and resembles the spreadable consistency of cream cheese.
- Then add the cream cheese and cream together for 2-3 minutes until fluffy and free of lumps, scraping down the bowl occasionally.
- Add the cocoa powder and vanilla extract and beat until well combined. Next, add the confectionary sugar 2 cups at a time, followed by one tablespoon of heavy whipping cream, and beat for 60-90 seconds until completely smooth.
- Add the remaining powdered sugar and beat until desired consistency, at least 2 minutes. If frosting seems too thin, add an additional ½ cup of powdered sugar at a time. If the frosting seems to thick, add 1 tablespoon heavy cream.
- Pipe the frosting over the cooled cake and then cover it with sprinkles.
Notes
If you’d like the original frosting recipe, it is this Chocolate Fudge Frosting.
Ingredient Notes
- Sour cream: use a plain or Greek yogurt
- Buttermilk substitute: You can use milk or make homemade buttermilk. To make homemade buttermilk, use 1 tablespoons of lemon juice or vinegar and then add enough milk to make 1 cup. Allow to sit for 5-10 minutes and then stir.
Storage Instructions
- Whenever possible, cupcakes should be stored in an airtight container at room temperature. If you live in a hot and humid environment, you may want to store this in the refrigerator. Serve at room temperature.
- Freezing: Flash-freeze the baked and cooled cupcakes on a baking sheet until they’re solid, and transfer them to an airtight, freezer-safe container. Freeze your cupcakes for up to 1 month and defrost them at room temperature before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 406
- Sugar: 43.3 g
- Sodium: 231.2 mg
- Fat: 19.3 g
- Saturated Fat: 12.2 g
- Carbohydrates: 56.2 g
- Fiber: 1.2 g
- Protein: 4.6 g
- Cholesterol: 96.7 mg
Delicious recipe! They were moist, fluffy and full of flavor. I used Greek yogurt and homemade buttermilk. I love the option of making a cake instead of cupcakes. Thank you for the delicious recipe!
Thank you so so much for sharing! I LOVE this recipe!