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!

Homemade Yellow Cupcakes

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?

Homemade Yellow Cupcakes Recipe on

Homemade Yellow Cupcakes Recipe on

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.

Homemade Yellow Cupcakes Recipe on

Before you go reaching for boxed mixes and canned frosting, 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

A few things:

(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.

Homemade Yellow Cupcakes Recipe on

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.


Moist Yellow Cupcakes with Milk Chocolate Frosting

Yield: 16-18 cupcakes

Total Time: 1 hour, 45 minutes

Print Recipe

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!


  • 2 large eggs, room temperature and separated
  • 2 and 1/4 cups (280g) sifted all-purpose flour1
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (180g) unsalted butter, softened too room temperature2
  • 1 and 3/4 cups (350g) granulated sugar
  • 3 teaspoons vanilla extract
  • 1 cup (240ml) whole milk, room temperature3

 Milk Chocolate Frosting4

  • 1 cup (230g) unsalted butter, softened to room temperature2
  • 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


  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe only makes 16-18 cupcakes, so you will have 4-6 cupcakes to bake in a 2nd batch. Please read notes about mini cupcakes.
  2. Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. See photo at the bottom of this post for a visual. Set aside.
  3. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  4. 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. 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. Fold whipped egg whites into cupcake batter. 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 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.
  6. Make 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.
  7. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Additional Notes:

  1. Readers have asked if cake flour can be used instead of all-purpose flour. Yes, absolutely! I recommend 2 and 1/3 cups sifted cake flour (you'll need a little more than if you were using all-purpose).
  2. 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.
  3. 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.
  4. 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.

Layer cake: You can easily turn this into a yellow layer cake. Simply pour batter into two greased and (lightly) floured 9-inch cake pans and bake for 27-35 minutes. Cakes are done when toothpick inserted into the center comes out clean. Frost as desired.

Mini cupcakes: For around 40 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Prepare cupcakes and frosting as directed. Bake mini cupcakes for 12-13 minutes or until a toothpick inserted in the center comes out clean.

© 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.

Homemade Yellow Cupcakes Recipe on




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

  1. #
    Angelposted February 26, 2015 at 12:36 pm

    I have made several of your recipes ..they are all very good but I always get more cupcakes than you do ..I got 24 from this one and could have probably gotten 30 because my cupcakes still bubbled up a pretty good bit over the wrapper. Wonder why my number is different than yours ?


    • Sallyreplied on February 26th, 2015 at 6:50 pm

      I’m unsure. Perhaps your muffin pans are smaller?


    • Alyssareplied on July 11th, 2015 at 12:21 pm

      I also get more :)  I think it is probably because of the size of muffin pans.  I get at least 24 (usually 28 or so…), and I have a “standard” muffin tin :)  I figure it is one of the lesser problems to have (ya know, having too many cupcakes!), so I don’t worry too much with it :)


  2. #
    Rebecca Kahnposted February 28, 2015 at 10:49 pm

    Hot dam, these are good. I used a different frosting (essentially whipped chocolate ganache made with heavy cream and dark chocolate), but followed the cake recipe exactly and they were perfect. Moist, perfectly puffed, nice toasty crispety edge where it spread over the top. Made exactly 16. Thank you!


  3. #
    Katieposted March 2, 2015 at 12:57 pm

    I found that it makes a lot more than 16. Not sure if I had the wrong size pans or something but I ended up with 16 cupcakes that were overflowing like crazy! Regardless, these taste great! The Icing is really tasty, too! Next time I’ll make sure I don’t put too much in the cups, because I’ll definitely be trying these again! :)


  4. #
    Rhondaposted March 4, 2015 at 5:06 pm

    Could this recipe be used to make a 13 x 9 inch sheet cake? If so, would the baking temperature and time be different?


    • Sallyreplied on March 4th, 2015 at 5:58 pm

      Absolutely! I’m unsure of the bake time. Same oven temperature.


  5. #
    Cindyposted March 7, 2015 at 11:01 pm

    These were absolutely the most moist, best tasting yellow cupcakes I have ever had, but mine turned out a little crumbly. Any ideas on what I might have done wrong?


    • Sallyreplied on March 8th, 2015 at 12:31 pm

      I’m so glad you love them. As for the crumbly texture… do you think you may have overmeasured the flour at all Cindy? That could be a culprit. You can reduce the flour by 1-2 Tablespoons if you try the cupcakes again.


      • laraereplied on July 21st, 2015 at 8:17 pm

        God bless your sweet soul Sally!

  6. #
    Redposted March 10, 2015 at 6:37 pm

    Your recipes are amazing! I made some of them and my officemates and i loved it! God bless you, Miss Sally! Love from the Philippines <3


  7. #
    Julieposted March 11, 2015 at 9:39 pm

    I’m so sad, my attempt did not turN out. My cupcakes crumble when you try to remove them from the paper. They simply fall apart. They taste great! I have no idea what I could have done wrong, I make cupcakes all the time. Regardless, they taste yummy, and I’ll try again. Love your recipes :-)


  8. #
    Aliceposted March 14, 2015 at 10:34 pm

    I was so happy to find a recipe so detailed as yours. Most recipes I tested ended up dry, or heavy, or both. But I managed to ruin your lovely recipe by opening the oven too soon (to take a tray of chocolate cupcake off)… I literally saw my cupcakes sinking one by one… :( So sad and frustrating….
    I’ll try again this wweek, but let my mistake be an example by other clumsy cooks 😛


  9. #
    Laurenposted March 15, 2015 at 1:37 pm

    Can I use Caster Sugar rather than Granulated? Thank You


    • Sallyreplied on March 15th, 2015 at 4:45 pm

      For these cupcakes, that should be OK.


  10. #
    Bowserposted March 16, 2015 at 8:14 pm

    how come my turned out very pail? Please help


  11. #
    Bowserposted March 16, 2015 at 8:16 pm

    Sorry i meant pale……. I was thinking of buckets


  12. #
    Kimieposted March 19, 2015 at 10:28 am

    Hi Sally,

    I tried making this into a cake last night and failed =( The cake looked and tasted amazing but stuck to the bottom of my pans and when I tried to take them out just turned into a mess; I sprayed them thoroughly with Pam so I’m not sure what else to do. I want to try again tonight; do you have any suggestions on how to prevent my cake from sticking?



    • Sallyreplied on March 19th, 2015 at 6:00 pm

      Hi Kimie. I would spray with Pam and lightly dust the inside of the pans with flour. This should help.


  13. #
    Qaizaposted March 21, 2015 at 8:41 am

    Can i know what is the standard size of a cupcake sheet?…


  14. #
    Brittposted March 22, 2015 at 8:54 am

    I made these last night as mini-cupcakes for a party and they were absolutely delicious. Followed the recipe to a T. Had no problem with sticking (make sure not to overbake!). Thanks for the great recipe!


  15. #
    Rawanposted March 23, 2015 at 6:31 pm

    Thank you so much sally for this great cupcakes .. Their taste was awesome


  16. #
    Angieposted March 29, 2015 at 1:03 pm

    These cupcakes were AMAZING! I made them for my church’s youth group…and they were a hit! I even heard one boy ask “Whoever made those cupcakes, will you be my wife?” I found that to be hilarious… I also did some with both vanilla and chocoate icing so they looked like yin and yang cupcakes. Very cute and yummy! This recipe is definitely a keeper! :)


  17. #
    gabrielleposted April 1, 2015 at 7:41 pm

    I have been looking for a yellow cupcake recipe from scratch and am so happy I found this one! I normally would have followed the recipe to a T but after my butter had softened I realized I was almost out of all purpose flour, so I subbed one cup whole wheat flour and they still turned out so amazing! I also only had 2% milk so I subbed it with a half heavy cream/ half half & half (that’s alot of halves lol) mix. I don’t know why I thought that would be ok but they are delicious so it worked! I can’t wait to make them again the way the recipe calls for. Thank you a million times for this recipe!


  18. #
    Ellenposted April 5, 2015 at 10:42 am

    This recipe is absolutely fabulous. I have never had a good chocolate buttercream. You have renewed my faith! Thank you so much!


  19. #
    Stephanieposted April 6, 2015 at 4:43 pm

    Hi Sally! I have been obsessed with your recipes for a while now. I want to make all of them! But i have only made your famous chocolate chip cookies and these yellow cupcakes so far. I just wanted to say thank you for this recipe! At my school, we have a Culinary Arts class and we made yellow cupcakes from a different recipe, but ours turned out dry and crispy on the edges, it was terrible. So I wanted to try out your recipe at home and they were tasty and easy to make! I cannot stop making cupcakes now, haha. Again, thank you! :)


  20. #
    Joyanneposted April 6, 2015 at 5:43 pm

    Hi Sally, I love your recipes. I’ve tried your triple layer chocolate cake, your scones, dark chocolate cupcakes and even the chicken pot pie recipe. All of them have come out beautifully. Thank you! I tried the yellow cupcake recipe today and it isn’t coming out. The texture is tough, and not fluffy like the dark chocolate cupcakes. It seemed as if there was too much flour. What did I do wrong?


    • Sallyreplied on April 8th, 2015 at 11:12 am

      Joyanne, try sifting the flour first then use 2 and 1/4 cups of sifted flour. This should help!


  21. #
    Jennifer at Baked For Youposted April 12, 2015 at 10:17 pm

    Would you have any concerns or advice in tripling the recipe? I know some baking recipes require a little bit of tweaking. I need a good yellow cupcake for a charity event this weekend. Thanks. -Baked For You


    • Sallyreplied on April 13th, 2015 at 9:42 am

      For cupcakes, I usually recommend making separate batches. Working with smaller portions of batter helps avoid the chance of overmixing (dense cupcakes).


  22. #
    Cherylposted April 16, 2015 at 12:47 am

    Can i freeze the frosting?


  23. #
    Lynnetteposted April 16, 2015 at 9:48 pm

    Hi Sally, I just tried these cupcakes and they are amazing. I am a very popular gal now both at work and at home. I have started a blog to practice my photography, writing and baking. I would love for you to check out how my version of your cupcakes turned out :) The cupcake batter is a winner! thank you again. x


  24. #
    Amberposted April 18, 2015 at 3:05 pm

    Delicious! Mine turned out great except they weren’t as yellow as yours…but they taste good and I love the frosting!


  25. #
    Treneeposted April 20, 2015 at 7:52 am

    Can cake flour be used instead of all purpose?


    • Sallyreplied on April 20th, 2015 at 10:59 am

      Yep! See my recipe notes.


  26. #
    Leiselposted April 25, 2015 at 6:31 am

    This the BEST cupcake recipe, I have tried many before and the cakes were dense. This has truly restored my faith in making cupcakes. In fact a guy at work wanted some cakes for his girlfriend Bparty I used this recipe and was given high praise for texture and taste. I was out of icing sugar, so I used store bought.

    I too was so impressed by its taste I and my daughter made another batch last night with milk chocolate frosting ( I made sure and stop over at the supermarket and buy the icing sugar). The frosting recipe yielded so much that I have for another batch.

    My second batch yielded 20 cupcakes standard size.
    Thanks for making me fantastic tried tested and excellent cupcake recipe .


  27. #
    Carrieposted April 26, 2015 at 9:58 am

    Hi there,

    This is the second time I’ve tried this recipe and I always come out with flat tops rather than nicely rounded ones. It’s VERY frustrating!!! All my ingredients are fresh and new, I’ve tried baking them partially at a high temp and then lower the oven and that doesn’t work. I’ve tried turning on the oven fan and that doesn’t work except cooking them faster. I’ve read that beating the butter and sugar for too long creates too much air and therefore flat tops. Can you help me because I really love your recipes but am always disappointed at the way they look!


    • Sallyreplied on April 27th, 2015 at 9:18 am

      A few tips: avoid overmixing the batter at all costs. You can try mixing the batter by hand when you add in the flour alternating with the milk in step 4, as well as when you fold in the egg whites. Always be very gentle with batter. Sometimes I find letting the bowl of batter sit on the counter for 5 minutes before baking helps begin the baking powder reactions and could help get that beautiful domed top.


  28. #
    sanaposted April 29, 2015 at 8:19 pm

    I like to bake cupcakes so i keepvtrying recipies but this one really rocks.wonderful outcome super moist cupcakes.thanks a lot.


  29. #
    keiraposted April 30, 2015 at 5:59 pm

    I just want to say that i love your recipes and i love you! You are the best! I did want to ask can this recipe be doubled or even tripled? Will that alter the taste? I want to make a tiered cake and ive been searching high and low for the ultimate yellow recipe! Also if this is a cake made in advance how can it be stored?


  30. #
    Chanelleposted May 4, 2015 at 1:24 am

    I didn’t like how the frosting tasted but the cake was good!


  31. #
    Rebeccaposted May 8, 2015 at 2:44 pm

    These were fantastic and the frosting is AMAZING!


  32. #
    Tomposted May 8, 2015 at 3:45 pm

    I am just wondering can you use salted butter instead of unsalte?


    • Sallyreplied on May 8th, 2015 at 4:44 pm

      Is using salted, reduce the salt in the recipe by 1/4 teaspoon per 1/2 cup butter.


  33. #
    pamelaposted May 10, 2015 at 1:11 am

    Would these be good with vanilla icing ? I’m not a chocolate fan


  34. #
    Naniposted May 10, 2015 at 12:54 pm

    These look absolutely delicious. I’m thinking about bringing them in for my class tomorrow. Would adding a small package of Jello’s White Chocolate or Vanilla Flavoured Pudding Mess up the texture or consistency of the batter?


    • Sallyreplied on May 10th, 2015 at 1:27 pm

      I don’t recommend it. I always suggest following the recipe first and then making adjustments.


  35. #
    Pattyposted May 10, 2015 at 9:53 pm

    These did not turn out for me. I had flat, spread out tops that resembeled sugar cookies. We loved the batter, but may need to make some adjustments. Thanks for the advice above, I’ll give it another try. Like many others have commented, your recipes have never failed before including the pastry that is a family favorite.


  36. #
    Kara Pposted May 14, 2015 at 1:16 pm

    Hi Sally! I can’t tell you how much I loooooove this recipe! It’s been my go-to non-chocolate cupcake recipe. So moist and so delicious even without frosting! My husband and kids love it too and sometimes I only get to frost a few pieces because they have already devoured some right out of the oven. 😀 I have observed that you changed the amount of all-purpose flour from 2 1/3 cups to 2 1/4 cups.  I made this recently and they came out too sweet (1 3/4 cups sugar), so I reviewed the recipe and noticed the change.  Do you think the reduced flour amout is better (and must be sifted)? Should I just reduce the sugar? Do the baking powder and salt need adjustment too?
    Hope you can address my questions. I love your recipes, and thank you for sharing them!! :)


    • Sallyreplied on May 14th, 2015 at 6:15 pm

      I find the cupcakes are a little lighter in texture with just a little less flour (using 2 and 1/4 cups). And yes, I prefer to sift it. The baking powder and salt do not need adjustment. You can reduce the sugar to 1 and 1/2 cups. This should help Kara! Thank you.


  37. #
    Catherineposted May 18, 2015 at 4:58 pm

    I am making cupcakes for my niece’s birthday and am doing some research. She is going to have a flower themed party, so I though I would make cupcakes and pipe flowers for the frosting. It seems that butter cream is the favorite for piping, do you think that is a good pair for this recipe or do you have suggestions?


    • Sallyreplied on May 18th, 2015 at 6:40 pm

      Great pair with these cupcakes, yes!


  38. #
    Julia Silaposted May 21, 2015 at 10:01 am

    Hi Sally,

    I am glad I’ve found you. I love how you separate eggs for this recipe. Do you think it will work if I add cocoa for this recipe for chocolate cupcakes? It’s just your other chocolate recipes do not have the eggs separation method, expect for the red velvet recipe. I really want to good moist not dense chocolate cake recipe. 


    • Sallyreplied on May 22nd, 2015 at 9:34 am

      I do not recommend turning this into a chocolate batter. You can separate the eggs in my chocolate cupcake recipes if you prefer that method.


  39. #
    Dawn Varquez-Paulkposted May 22, 2015 at 3:07 pm

    This is the best recipe for yellow cake I have ever made, they were so moist and light and very flavorful.  I made them with fresh strawberry frosting.  Thanks so much for sharing!


  40. #
    Kristineposted May 26, 2015 at 10:04 am

    Hi Sally. How can I make the frosting darker? Mine didn’t come out as dark as posted on your website. Thanks.


  41. #
    janeposted May 28, 2015 at 10:29 am

    Can i triple the ingredients to make a 11x15x2 sheet cake


  42. #
    Claraposted June 3, 2015 at 2:11 am

    The frosting recipie was terrific…except I used Morton’s sea salt that I jus bought and it leaves an after-taste of salt- it’s actually kind of good but not what I wanted.


  43. #
    Velocaposted June 10, 2015 at 12:57 am

    Hey Sally. I love your website and I try a lot of your recipes. This one I just can’t do!! I tried twice and the cupcakes sank…. I followed the recipe. Whipped the whites like the picture, didn’t overmix… any ideas?


    • Sallyreplied on June 10th, 2015 at 4:23 pm

      Hmm. Are you opening and closing the oven during bake time? Usually that interrupts the oven temperature and the cupcakes bake a little unevenly (and are prone to sinking). Also, your cupcakes could be underbaked. How about keeping them in the oven a minute or two longer.


    • Meridithreplied on June 15th, 2015 at 11:45 am

      I have made these cupcakes on three occasions, only to have them sink each time. Every attempt ended up in the trash. I was excited to see your comment. I know how to bake, I just don’t know what I am consistently doing wrong! So frustrating. And, no, I didn’t open the oven. Hmm. 


  44. #
    Erikaposted June 10, 2015 at 5:28 pm

    I just baked these. I was nervous, there were a lot of things here that I don’t typically do when making cupcakes. These are the best yellow cupcakes I’ve ever had. They’re soft, moist, and have great flavor. Mine were pale, not golden yellow, but deep enough that it’s obvious it isn’t white cake. Mine actually made almost 2 dozen even with a bit of an overfill. Did anyone else get that many? I was scared I messed something up because the recipe indicated there wouldn’t be so many, but they all turned out lovely. Thanks for this recipe!!!! (Having more than anticipated isn’t a criticism, but a tasty, tasty surprise!)


  45. #
    E Colomboposted June 12, 2015 at 6:24 pm

    I made these cupcakes for my daughters graduation party last weekend. Delicious!! Very light and tender cake. Frosted some with Chocolate cream cheese frosting, some with butter cream split the frosting to make some pink and some white. Toasted some coconut for some and put sprinkles on others. Made the table colorful, beautiful and very delicious! This recipe is definitely a keeper!!


  46. #
    MIrelleposted June 17, 2015 at 4:10 am

    Hi Sally, i have made your Yellow Cupcakes twice now, and while i LOVE the taste and texture of these cupcakes, the tops are sticky when i leave them to cool.
    It isnt an issue when i top it with buttercream, but i usually leave some plain because my kids love eating them without the buttercream (go figure huh!!! hahaha). And it is sticky. It doesnt affect the taste at all, but there must be something i am doing wrong. what advice can you offer me??????


    • Sallyreplied on June 17th, 2015 at 7:59 am

      Perhaps they are underbaked? Other than that, I don’t think you are doing anything wrong. The tops of my unfrosted cupcakes (any recipe) sometimes get a little sticky after being stored in an airtight container. It’s just all the moisture.


  47. #
    Lynnposted June 18, 2015 at 6:30 am

    Hi, can i turn it into 6inch cake? Do i need to change the temperature as well? 


  48. #
    Shaqinahposted June 18, 2015 at 10:31 pm

    Hi Sally!

    I just wanted to say thanks for this AMAZING recipe! I followed all your instructions for the yellow cupcake to a T (with the exception of the sugar, I used caster sugar instead) and they came out incredibly delicious. I didn’t have problems with overflowing or too much cupcakes as some of your readers did, following the exact measurements as per you recipe, it made exactly 14! I was a little nervous making them as they were for my fiancè’s birthday and I was afraid I’d ruin them (it was also my first time making cupcakes!). He absolutely loved them and said they were the best cupcakes he’s had. I had a question — do you separate the egg whites and whip them up for your other cakes? 

    Thanks again! Xx


    • Sallyreplied on June 19th, 2015 at 10:21 am

      So glad you loved these! I sometimes separate the eggs for cakes and cupcakes. When whipping the egg whites, it truly makes the cake more airy and fluffy.


  49. #
    Kristyposted June 26, 2015 at 9:26 am

    I made these for my daughter’s first birthday a couple weeks ago and they were delicious!! The cake and the frosting were delicious and the recipes were so easy to follow! The recipe made more than 16 cupcakes for me, but I’m always okay with more cupcakes. I also used your vanilla frosting recipe which I liked even more than the chocolate. Sooooo good!!!


  50. #
    Tandraposted June 28, 2015 at 10:11 am

    Do you measure 3 cups of powdered sugar and then sift it for the frosting? Do you recommend sifting or is it not a necessary step? I’m not one to make frosting much, so this would be a really useful and helpful tidbit for me. Thanks so much!


    • Sallyreplied on June 28th, 2015 at 10:14 am

      I do not sift the confectioners’ sugar for this frosting. However, you could sift the confectioners’ sugar and cocoa powder together. Simply measure each out (3 and 1/2 cups, 1/2 cup respectively) and sift.


  51. #
    Anithaposted July 2, 2015 at 9:38 am

    The cupcakes turned out so well, thank you so very much Sally :)


  52. #
    Rizosposted July 3, 2015 at 8:35 pm

    A couple of days ago, I tried your vanilla cupcake recipe and was not happy. The texture was awful and so I ended up throwing out the cupcakes. Today, with a little hesitance, I tried this recipe and loved it! The cupcakes are fluffy with perfect texture and flavor.  


  53. #
    Shanequaposted July 9, 2015 at 2:15 am

    I made this recipe just now and my boyfriend loves it I love it too but it was a lil too sweet to me and I followed all the directions but I’m guessing because it’s from scratch you sorta taste bits of the sugar or should I Lessing my sugar if so how much but overall I love it thank you Sally 


  54. #
    Lizposted July 12, 2015 at 1:17 pm

    These cupcakes did not turn out as expected ! I followed the recipe exactly. The cupcakes were extremely crumbly and the frosting was entirely too thick, which made it very difficult to frost the cupcakes without breaking them.  


    • Shanequareplied on July 14th, 2015 at 2:12 am

      Use cake flour it’s light soft and fluffy but measure 2 1/3 cups Of Cake Flour and Try it again you’ll be amazed 


  55. #
    Shanequaposted July 14, 2015 at 2:10 am

    Omg!! I tried This Recipe Today But I Used Cake Flour & And They Are So Good.. Light Moist and Fluffy I Must Say Cake flour With This Recipe You Can Not Go Wrong Just Measure The Right Ingredients & You’ll Be Amazed At A Cupcake So Light Soft & Fluffy!! However How Can I Get The Classic Yellow Flavor going on? 


  56. #
    Rubyposted July 15, 2015 at 1:56 pm

    How do you stop them from sinking?


    • Heather Breplied on July 23rd, 2015 at 11:55 am

      I’ve had this happen too! 


  57. #
    Devinposted July 16, 2015 at 11:40 am

    I absolutely LOVE these! I was a total boxed/Betty Crocker girl before this! I will never go back! These cupcakes are perfect. At first I thought they tasted a bit strange, but I think that was just because I was so used to the boxed flavor. They are delicous! They seem to taste even better the next day! The frosting is great too! As other people mentioned, I usually have enough batter left over for a few more cupcakes. I also find that I have a lot of leftover frosting….I guess I’ll just have to pile it on!
    I’ve made this recipe several times and It is my go to now! Thank you Sally!


  58. #
    Heather Bposted July 23, 2015 at 11:55 am

    Can you use coconut oil instead of butter? 


  59. #
    Tanishaposted July 25, 2015 at 2:01 pm

    I used this as the base for my blueberry cake  cobbler, it turned out amazingly!!!


  60. #
    Alexandraposted July 27, 2015 at 1:12 am

    Hi I was just wondering, to render smaller batches, would it be okay to simply divide the recipe in 2? Or do you think that by doing this, I’m compromising the end product? Thanks in advanced!


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