Moist Yellow Cupcakes with Milk Chocolate Frosting.

These super moist yellow cupcakes with milk chocolate frosting reign supreme in the dessert world. Soft, fluffy, and bursting with buttery flavor. Homemade tastes 1,000x better than a box!

Super-moist Yellow Cupcakes with Milk Chocolate Frosting by sallysbakingaddiction.com. Finally the perfect homemade yellow cupcake recipe!

It’s been a few years since I made classic yellow cupcakes. If you click over, you will see that I clearly used an iPhone in the first few months of my blog’s life. My eyes hurt.

Nothing, and I mean nothing beats a classic yellow cupcake topped with milk chocolate frosting. And I know I’m pretty biased because sprinkles is my middle name (not really but it should be), but yellow cupcakes with chocolate frosting taste 1,000x better when there are rainbow sprinkles on top. Am I right or amIright?

Super-moist Yellow Cupcakes with Milk Chocolate Frosting by sallysbakingaddiction.com. Finally the perfect homemade yellow cupcake recipe!

To celebrate the wedding getting sooo close, I set out to make a brand new recipe for yellow cupcakes. Though my original recipe is quite impressive, sometimes change is a good thing. And I clearly need some updated photos.

Yellow cupcakes are about as classic as apple pie. As iconic as chocolate chip cookies and as supreme as chocolate cake. I can’t remember a single birthday without a yellow cupcake covered in creamy chocolate frosting.

The homemade yellow cupcakes I remember from growing up are rich, tender, moist little versions of yellow sheet cake. Covered with mounds of whipped, luscious chocolate frosting. Each bite seemed to completely melt in my mouth – though most of it ended up on my face and fingers. All good desserts are messy.

Super-moist Yellow Cupcakes with Milk Chocolate Frosting by sallysbakingaddiction.com. Finally the perfect homemade yellow cupcake recipe!

(The return of my fave polka dot plates.)

Before you go reaching for boxed mixes and canned frosting (eww), take 2 seconds to read this sentence: NOTHING beats the flavor of a homemade yellow cupcake. If you’re shaking your head doubting your cupcake baking skills, let me tell you that it is not impossible to make a buttery, rich, moist yellow cake from scratch! And you can do it with everyday ingredients like milk, flour, sugar, and eggs. You can! You can.

These yellow cupcakes taste quite similar to my very vanilla cupcakes, but have a fluffier texture. Less vanilla flavor, more buttery flavor. They’re darker in color and richer in taste (thanks to the egg yolks). My yellow cupcakes require a little more patience and a few more steps, but once you take that first bite – it is soooo worth it.

Let’s dive in. ↓

Homemade Milk Chocolate Frosting - smooth, velvety, and rich! Recipe by sallysbakingaddiction.com

Sally's Baking Addiction Classic Yellow Cupcakes - 100x better than a box mix!

A few things I urge you to read before beginning:

(1) The butter and sugar are creamed together. I find this creates a cakier tasting cupcake with a lighter crumb. Make sure you beat the butter and sugar together until they are nice and fluffy. At least 3 minutes. It seems like a long time, but trust me. You are beating air into the mixture which produces a lighter textured cake.

(2) Separate the eggs. I tested a few methods these past few weeks and went through nearly 1 dozen eggs in my yellow cupcake mission. I found the fluffiest texture is produced when the egg yolks are mixed with the creamed butter/sugar. And the egg whites are whipped to a foamy, thick texture and then folded into the batter right before baking.

See photo of whipped egg whites below the recipe for a visual.

(3) Use whole milk. Not skim, almond, coconut, 1%, 2%, etc. If you want a rich taste and a moist texture, whole milk will get you there. I rarely have whole milk, so I know it’s annoying to go out and buy it for one recipe. But luckily you can use extras to make these pancakes, this quiche, this cake, and this french toast. If you want your cupcakes to taste like mine, use whole milk. **Buttermilk would be the only other acceptable liquid.

(4) This milk chocolate frosting is a reader favorite. It makes several appearances in my cookbook and is one of my personal favorites. Plus, it’s so easy to make. I give some suggestions for other frostings you may use in the recipe notes, so take a peek.

No piping tip for these cupcakes, just a simple swirl of milk chocolate frosting using a knife. I suggest this cupcake icing knife. Inexpensive and easy to use.

Super-moist Yellow Cupcakes with Milk Chocolate Frosting by sallysbakingaddiction.com. Finally the perfect homemade yellow cupcake recipe!

In addition to the 4 notes above, I wrote lots of helpful notes for you at the bottom of the recipe. Be sure to read them before beginning. I want your cupcakes to be a huge success! I also took a few step-by-step photos for you as a guide. See them below the recipe.

Enjoy, cupcake lovers.

 

PrintPrint SaveSave

Moist Yellow Cupcakes with Milk Chocolate Frosting

These super moist yellow cupcakes with milk chocolate frosting reign supreme in the dessert world. Soft, fluffy, and bursting with buttery flavor. Homemade tastes 1,000x better than a box!

Yield: 16 cupcakes

Total Time: 1 hour, 45 minutes

Ingredients:

  • 2 and 1/3 cups (292g) all-purpose flour
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 Tablespoons (180g) unsalted butter, softened too room temperature*
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 large eggs, room temperature and separated
  • 3 teaspoons vanilla extract
  • 1 cup (240ml) whole milk*

 Milk Chocolate Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature*
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 Tablespoons (45ml) heavy cream or milk
  • rainbow sprinkles

Directions:

Preheat oven to 350F degrees. Line a 12-count muffin pan with cupcake liners. This recipe only makes 16 cupcakes, so you will have 4 cupcakes to bake in a 2nd batch.

For the cupcakes: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add two egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. See photo below the recipe for a visual. Fold into cupcake batter. The batter will be smooth, velvety, and slightly thick.

Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don't overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

For the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3 cups of confectioners' sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add the last 1/2 cup of confectioners' sugar if you'd like to increase the frosting's thickness. Pipe or spread the frosting onto cooled cupcakes. I used this cupcake icing knife. Decorate with sprinkles.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5. The baked cupcakes (without frosting) may be frozen up to 3 months. Thaw overnight in the refrigerator.

NOTES:

*Do not try speeding up the process of allowing your butter to come to room temperature by microwaving. I never suggest doing this! Butter must be softened, but not melty in the slightest. You should be able to press your finger into the stick of butter and make an indent easily, without your finger sliding anywhere. Firm, but not cold. Like this. Simply set out 1 hour before beginning.

*If you want your cupcakes to taste like mine, use whole milk. Not skim, 1%, 2%, almond, soy, etc. Buttermilk would be the only other acceptable liquid. 

*Instead of milk chocolate frosting, try my dark chocolate frosting, coconut frosting, vanilla frosting, Nutella frosting, peanut butter frosting, or chocolate peanut butter swirl frosting.

*FOR A CAKE: You may easily turn this into a yellow layer cake. Simply pour batter into two 9-inch cake pan and bake for 27-35 minutes. Cakes are done when toothpick inserted into the center comes out clean. Frost as desired.

*FOR MINI SIZE: bake as directed, but using a mini cupcake pan. Same oven temperature, about 8-10 minutes bake time.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Make sure your egg whites are thick and foamy after beating and before folding into the cupcake batter. Like this:

How to make Homemade Yellow Cupcakes

 

The cupcake batter is smooth, velvety, and slightly thick. It is very easy to spoon into the cupcake liners.

How to make Homemade Yellow Cupcakes

 

The yellow cupcakes are done when a toothpick inserted in the center comes out clean and when the tops of the cupcakes spring back when gently touched.

Yellow Cupcakes Recipe by sallysbakingaddiction.com

 

Finally, the perfect yellow cupcake recipe!

Super-moist Yellow Cupcakes with Milk Chocolate Frosting by sallysbakingaddiction.com. Finally the perfect homemade yellow cupcake recipe!

 

 

   

147 Responses to “Moist Yellow Cupcakes with Milk Chocolate Frosting.”

  1. #
    61
    Maryposted August 31, 2014 at 10:11 pm

    Hey Sally – what’s your method of seperating eggs?

    Reply

    • Sallyreplied on September 1st, 2014 at 9:39 am

      I have an egg separator, but simply cracking the egg white into 1 bowl while holding the egg yolk in the shell works just fine here.

      Reply

  2. #
    62
    Heatherposted September 1, 2014 at 7:28 pm

    Hey Sally – all I have on hand is vanilla bean paste. Can I use that in lieu of the vanilla extract?

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:22 pm

      That would be just fine Heather.

      Reply

  3. #
    63
    Sharde [The Lawful Kitchen]posted September 2, 2014 at 5:09 pm

    Yellow cake + chocolate frosting is a heavenly combination. Can’t wait to try your new recipe!

    Reply

  4. #
    64
    Jessica @ Sprinkle Some Sugarposted September 2, 2014 at 10:59 pm

    These cupcakes look so perfect! I’ve been on the hunt for a yellow cupcake recipe, I just might have to try yours!! Pinned!

    Reply

  5. #
    65
    Priyaposted September 4, 2014 at 9:47 am

    Hi Sally,
    These look amazing. Just 2 questions I have.
    1) while the first batch is baking should I keep the batter in tHe fridge?
    2) once iced, should I keep the cupcakes in the fridge overnight cos of the milk in the frosting?
    Thanks so much. I love your blog. Wishing you the best for your big day.

    Reply

    • Sallyreplied on September 4th, 2014 at 1:17 pm

      The batter may be left at roomy temperature. Please see storing instructions in my recipe for the cupcakes. Enjoy!

      Reply

      • Priyareplied on September 4th, 2014 at 8:27 pm

        Thank you for your quick reply. I’ve got my butter and eggs out softening to room temp right now!

      • Priyareplied on September 6th, 2014 at 7:48 am

        Just thought I would follow-up. I made these for a picnic with a few families attending. I managed to get 18 cupcakes out of the batter, and I halved the icing as we only like a thin layer. It was so great. Demolished by adults and kids. A really yummy yellow cupcake, and the icing complemented it great. Thank you Sally. I love the fact that all your recipes work so well.

  6. #
    66
    nishita gandhiposted September 12, 2014 at 1:58 pm

    hi sally, this frosting looks delicious <3 i have one doubt the frosting..
    you've mentioned "Turn mixer to medium speed and add the vanilla and cream"
    but in india heavy cream isn't available easily.. so i should the milk instead of cream, right?
    awaiting your reply.
    thanks, nishita

    Reply

  7. #
    67
    Cassieposted September 12, 2014 at 10:41 pm

    I just made these, and I wasn’t super thrilled with them. They were fine, just not as excellent as lot of other recipes. The cupcakes were whiter than I expected from a yellow cake, and they were very fragile. I wouldn’t recommend trying to travel with these cupcakes. They had a great flavor though, and the icing was awesome. If you’re looking for a very light and airy cupcake, this is a good choice. If you’re looking for something for a kids’ birthday party, I recommend trying a different recipe.

    Reply

  8. #
    68
    Haleemaposted September 13, 2014 at 10:44 am

    Hi, love your recipes!
    One question though, does granulated sugar mean castor sugar (uk) or normal everyday sugar?
    Thank you

    Reply

    • Sallyreplied on September 13th, 2014 at 6:03 pm

      Granulated sugar is just everyday white sugar. What you would spoon into coffee. Castor sugar is much more fine.

      Reply

  9. #
    69
    Mayaposted September 16, 2014 at 6:35 am

    These cupcakes look amazing! I can’t wait to try them
    How much batter goes into each cupcake?

    Reply

    • Sallyreplied on September 16th, 2014 at 11:43 am

      Hi Maya – that is in the instructions.

      Reply

  10. #
    70
    Ileana Keltzposted September 24, 2014 at 1:03 pm

    These look amazing! I am a classic dessert kind of gal, and these definitely rank as a classic. My sister-in-law is coming to visit for a few days, and I think I’ll have a batch of these yummy, beautiful, cupcakes waiting. I love that everything is from scratch, cause that’s how I roll.

    Reply

  11. #
    71
    Heatherposted September 25, 2014 at 9:23 pm

    Oh, these are GOOOOD! I made them just the way you wrote the recipe, and they are delicious! Thank you for sharing.

    Reply

  12. #
    72
    Denise Smithposted September 26, 2014 at 5:27 pm

    Soooooo a tip…don’t over fill the cupcakes! I’m making them now for my daughter’s first birthday party!

    Reply

  13. #
    73
    Stefanieposted October 5, 2014 at 9:37 pm

    So I just made these today and I followed the recipe to the T! I was able to get 24 standard size cupcakes from the recipe. I’m not a fan of these, which made me sad cause i love the other recipes on here. Mine came out a little too sweet tasting for me. I’m not sure if I did something wrong or if they should be sweet. help?

    Question: can you substitute the milk for sour cream? Im just wondering if the sour cream will help keep it moist and maybe help with downplaying the sweetness.

    Reply

    • Sallyreplied on October 13th, 2014 at 8:46 am

      Hi Stefanie. Yep, these cupcakes are supposed to be sweet. However, feel free to reduce the sugar to your liking. It’s an easy recipe to adapt to fit your tastes. I don’t suggest 1 whole cup of sour cream. The cupcakes may be a little heavy tasting. How about 1/2 cup sour cream and 1/2 cup milk.

      Reply

  14. #
    74
    Mayaposted October 12, 2014 at 11:41 pm

    Can you freeze these cupcakes after making them?

    Reply

    • Sallyreplied on October 13th, 2014 at 11:46 am

      The baked cupcakes (without frosting) may be frozen up to 3 months. Thaw overnight in the refrigerator.

      Reply

  15. #
    75
    Fayeposted October 15, 2014 at 10:06 am

    Hi Sally, welcome back – congratulations on your marriage! Your honeymoon sounds fantastic! I wanted to let you know that I have made this cake several ways, mostly as 9-inch cakes; frosted with icing, crusted with sliced almonds & currants (awesome “plain” cake with coffee), swirled with Nutella etc. This is a keeper recipe for a yellow cake – it is moist and flavorful and simply yummy! I love it best with buttermilk in lieu of the whole milk. Thank you for yet another killer basic recipe!

    Reply

  16. #
    76
    Kimberly Annposted October 15, 2014 at 11:40 pm

    I always halve a cupcake recipe when I try it for the first time, just in case they are sub-par. I halved this one, and I went against my better judgement and filled 8 cupcake liners (since that is half of 16, and that’s what the recipe says), even though the batter could have filled 9 or even 10 liners. They were a little over-filled and came out of the oven a little over the sides of the liners. But they are cooling and smell divine – I added a little extra vanilla in the form of vanilla paste. I’ll let you know how they taste! :)

    Reply

    • Kimberly Annreplied on October 15th, 2014 at 11:50 pm

      They tasted great! Not what I thought a yellow cake would taste like – I thought it would be more dense and buttery and a little more yellow, but a very delicious cupcake. Moist, soft, fluffy, and delicate. :) Next time I will use whole milk – all I had was our standard household 1%. :P

      Reply

  17. #
    77
    Zeineposted October 16, 2014 at 2:53 am

    I’m an amateur and totally loving this new world of baking (thank you for all the inspiration) .. so I’m wondering why my egg whites haven’t become fluffy and thick like yours??? What could I be doing wrong?

    Reply

    • Sallyreplied on October 16th, 2014 at 2:47 pm

      Are you using a mixer? Make sure you are beating on high and using room temperature eggs.

      Reply

      • ratnareplied on November 24th, 2014 at 9:49 am

        Make sure your equipment/mixer free from oil

    • Anareplied on November 1st, 2014 at 8:17 am

      Hi Zone, just read your comment and if I can make a suggestion; if any fat at all got into the egg whites they will not whip up. (residue in bowl or best, egg yolk by accident etc… ) hope this helps

      Reply

  18. #
    78
    Kristinaposted October 17, 2014 at 8:49 am

    Hi Sally,
    I love many of your recipes. I made these cupcakes today. I love the flavor, but they stuck so badly to the liner, I only got about 1.5 bites out of it. I feel bad because I sent them to my son’s preschool class before realizing this problem! Is this due to an error I made with the batter? Or bad liners? If I had known, I would have sprayed them, but I don’t typically have to spray liners for cupcakes. Just wondering what you think. Thanks for sharing your recipes!

    Reply

    • Sallyreplied on October 17th, 2014 at 6:29 pm

      Hmm. I don’t think the cupcakes are the issue – I’ve never had this problem and I use all sorts of liners. So sorry Kristina. I would spray them next time. Thank you!

      Reply

  19. #
    79
    Samposted October 17, 2014 at 4:47 pm

    Thank you for this frosting recipe! Needed something a bit more richer than just some chocolate buttercream; this tastes like frosting out of the can, which I love!!

    Reply

  20. #
    80
    Maddieposted October 19, 2014 at 7:43 pm

    I just made these cupcakes, the cake part was SUPER good ! They were very moist, however the frosting wasn’t that great, I only added a 1/4 tsp of salt because I thought 1/2 tsp of salt was way to much..it probably only needed a PINCH of salt, I think taking out the salt completely would make the cupcakes overall taste much better.

    Reply

  21. #
    81
    Amyposted October 24, 2014 at 9:36 am

    Is it okay if i use melted butter instead of the softened butter in the cupcake batter?

    Reply

    • Sallyreplied on October 24th, 2014 at 6:37 pm

      The butter must be creamed in this recipe.

      Reply

  22. #
    82
    Oliviaposted October 26, 2014 at 9:43 am

    hi Sally! The first time I made this recipe came out perfect, but when I made them yesterday they all sloped down in the middle so there was a big dent in the center of the cupcake. I retried after the first time but then it happened again. I checked and double checked so I’m fairly certain I used all the right ingredients and measurements… Do you have any idea what might have gone wrong?

    Thank you!

    Reply

    • Sallyreplied on October 26th, 2014 at 1:55 pm

      Hi Olivia, sounds like they were underbaked. If you try again, tack on a couple more minutes of bake time. Also, replacing baking powder would be a good idea. It expires after 6 months, but I replace every 3. Fresh is best.

      Reply

  23. #
    83
    Joanneposted October 27, 2014 at 11:32 am

    These are amazing!!! Really delicious. I look forward to trying your other recipes :-) I have a question, did I overcook mine that they’re crunchy on the top,? Yours look nice & soft. How do I do that?! Ps..appreciate the metric conversion :-)

    Reply

    • Sallyreplied on October 27th, 2014 at 7:28 pm

      Yep, sounds like your cupcakes were overbaked. A minute or two less in the oven should fix that.

      Reply

      • Joannereplied on November 2nd, 2014 at 4:06 am

        Great thanks :-) is your temp based on a fan oven? I used fan & converted to C so I did 165c.. maybe that caused an issue too if I was wrong there

  24. #
    84
    Mel Gposted October 27, 2014 at 4:22 pm

    How many mini cupcakes will this recipe make?

    Reply

    • Sallyreplied on October 27th, 2014 at 7:22 pm

      Quite a few – I would say anywhere between 36 – 40

      Reply

  25. #
    85
    Margaretposted October 28, 2014 at 12:31 pm

    so i did these cupcakes today i just tweaked it a bit and used splenda instead of sugar so it was more of a white then a yellow which is fine for i baked half the recipe in the shape of bones for my doggie’s 2nd birthday!!!!

    Reply

  26. #
    86
    Kevinposted October 28, 2014 at 10:22 pm

    just made the icing tonight for some Halloween cupcakes. I added a tsp of espresso powder and the icing is delicious. I love the consistency to: easy to spread but has enough body to stand up. This may become my go to milk chocolate frosting recipe from now on.

    Reply

  27. #
    87
    Tiffanyposted November 1, 2014 at 9:17 am

    Absolutely marvellous cupcakes. So moist! So fluffy!! I added orange dye to mine, and orange flavouring. With chocolate chips and the frosting it was scrummy for Halloween:-) I made them with buttermilk (rather, semi skimmed with vinegar) and reduced the sugar. Definitely my go to for all cakes now (your classic chocolate cupcake is my go to for choccy cake. I made my daughter one covered in pink frosting for her second birthday!)

    Reply

  28. #
    88
    Andreabakerellaposted November 3, 2014 at 8:15 pm

    Sally I love you!
    I made this recipe because im starting to sell mini cupcakes in college to save some $$
    I added only 1 and 2/4 cups of sugar and added an extra egg yolk because eggs here are tiny (Nicaragua, yes you have a fan here! lol)
    The combination of the moist cake and chocolate frosting is amazing! everyone loved them and sold them all! thanks for sharing!
    – Andrea

    Reply

  29. #
    89
    yumaposted November 3, 2014 at 8:19 pm

    delicious!

    Reply

  30. #
    90
    Paulaposted November 4, 2014 at 9:46 am

    Hey Sally!
    I’m going to try to kill two birds with one stone with this comment, hopefully that’s okay. First off, I’m making these cupcakes as a 8in round cake later this week. I’m supposed to be giving it away on Friday but do not have time Thursday night to make the entire cake (at most I would have time to frost). Would you approve of baking the cake on Wednesday and storing it in an air tight container until Friday afternoon? And would you refrigerate or just leave out?

    Secondly, I’m also making some raisinet oatmeal cookies soon (my boyfriend almost drools over the thought of these). I’ve read three of your oatmeal cookie recipes and two of them call for molasses and one (the raisinet recipe) doesn’t. What is the reasoning for this?

    Reply

    • Sallyreplied on November 4th, 2014 at 1:06 pm

      Paula, you can make the yellow cake two days in advance. Cover tightly and store at room temperature. You can also make the frosting in advance, cover, refrigerate, let it soften at room temperature for 1 hour and then frost the day before. I’ve recently started to add a slight touch of molasses to oatmeal cookies in the past year- I like its flavor.

      Reply

      • Paulareplied on November 4th, 2014 at 1:44 pm

        Thank you :)

  31. #
    91
    Anna Lopezposted November 4, 2014 at 10:18 pm

    I’ve been searching for a recipe to bake for my birthday this Sunday… and I think I have just found it in these cupcakes. They’re beautiful! Can’t wait to try them. Have been studying this all morning. Hope I nail it!

    Reply

  32. #
    92
    Samposted November 7, 2014 at 4:23 pm

    Hey! I was wondering if I could make this recipe into a cake and not cupcakes? If so, would I double the recipe in order to get a two layer cake or no?

    Reply

    • Sallyreplied on November 8th, 2014 at 6:57 am

      hi sam, please see recipe notes.

      Reply

      • Samreplied on November 8th, 2014 at 7:52 am

        Oh! Okay! Sorry about that. It’s such a long page that I didn’t get to read everything! Thank you!

  33. #
    93
    munirah hassanposted November 11, 2014 at 7:59 pm

    Oh Sally your recipe is just great. Quite different from other vanilla cup cake recipes. Thnx

    Reply

  34. #
    94
    Chellyposted November 15, 2014 at 8:24 pm

    Hi, I was wondering if cake flour can be used in this recipe without altering the moistness of it. Thank!

    Reply

  35. #
    95
    Melissaposted November 19, 2014 at 10:12 am

    Hi Sally! This recipe is amazing – such buttery, vanilla goodness!! One question though, I’ve tried the recipe twice now and my cupcakes are dense and moist rather than light and fluffy. They’ve got more of a pound cake like texture. Any idea where I’m going wrong that’s causing them to be that way? Thanks!!

    Reply

    • Sallyreplied on November 19th, 2014 at 10:42 am

      you may be overmeasuring your flour. an easy mistake to fix! be extra cautious and use the spoon and level method– if you are sure you are measuring correctly, feel free to reduce by 2 Tablespoons.

      Reply

  36. #
    96
    Shaynaposted November 21, 2014 at 7:31 am

    Is the chocolate frosting gluten free?

    Reply

Leave a Comment