Yellow Cupcakes with Milk Chocolate Frosting

This was a favorite yellow cupcake recipe a few years back. Since then, I’ve worked to perfect them. My updated yellow cupcakes are extra moist, soft, and packed with buttery vanilla flavor. Using cake flour instead of all-purpose flour, adding sour cream, and skipping the fluffy egg whites are the secrets. I would love to know if you try either recipe!

Homemade Yellow Cupcakes

Nothing beats a classic yellow cupcake topped with chocolate buttercream. And I know I’m pretty biased because sprinkles is middle name (*wishes*), but yellow cupcakes with chocolate frosting taste 1,000x better when there are rainbow sprinkles on top. Am I right or am I right?

Homemade Yellow Cupcakes Recipe on

Homemade Yellow Cupcakes Recipe on

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. 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.

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’s easy to make buttery, rich, moist yellow cake from scratch! And you can do it with everyday ingredients like milk, flour, sugar, and eggs. 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.

Update: And you know what? I have an even better yellow cupcakes recipe on my blog now. After seeing mixed reviews about the yellow cupcake recipe below, I worked to improve them. I’m leaving the original yellow cupcake recipe below too.

Homemade Yellow Cupcakes Recipe on

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 2-3 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.
  3. For the richest tasting cupcakes, use whole milk or even buttermilk.
  4. This chocolate buttercream frosting is a favorite. It makes several appearances in my cookbook, too! I give some suggestions for other frostings you can use in the recipe notes, so take a peek.

No piping tip for these cupcakes, just a simple swirl using a knife.

Homemade Yellow Cupcakes Recipe on


Moist Yellow Cupcakes with Milk Chocolate Frosting

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 16-18 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


This was a favorite yellow cupcake recipe a few years back. Since then, I’ve worked to perfect them. My updated yellow cupcakes recipe is extra moist, soft, and packed with buttery vanilla flavor. Using cake flour instead of all-purpose flour, adding sour cream, and skipping the fluffy egg whites are the secrets. I would love to know if you try either recipe!


  • 2 large eggs, room temperature and separated
  • 2 and 1/4 cups (280g) sifted all-purpose flour (spoon & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (180g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 3 teaspoons pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • chocolate buttercream and sprinkles for decoration


  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’ll have 4-6 cupcakes to bake in a 2nd batch.
  2. 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. You want them very fluffy; no liquid at the bottom of the bowl (which makes for too much liquid in the batter). 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 2-3 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 over-mix. 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. Mine usually take 21 minutes. Don’t over-bake.. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
  6. Prepare chocolate buttercream. Pipe or spread the frosting onto cooled cupcakes. Decorate with sprinkles.


  1. Make Ahead & Freezing Instructions: 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.
  2. Cake Flour: 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).
  3. Room Temperature Butter: 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. Set out 1 hour before beginning. See more about room temperature butter.
  4. Milk: For richest tasting cupcakes, I recommend whole milk or buttermilk.
  5. Frosting: Instead of chocolate buttercream, try my dark chocolate frosting, coconut frosting, vanilla frosting, Nutella frosting, peanut butter frosting, or chocolate peanut butter swirl frosting.
  6. Cake: Here is my yellow sheet cake recipe and my layered yellow cake recipe.
  7. 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.
  8. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: yellow cupcakes

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


Comments are closed.

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

  2. 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

    1. 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.

  3. 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!!!

  4. 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!

    1. 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.

  5. The cupcakes turned out so well, thank you so very much Sally 🙂

  6. 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 🙂

  7. 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.  

    1. 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 

  8. 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? 

  9. 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!

  10. God bless your sweet soul Sally!

  11. Can you use coconut oil instead of butter? 

    1. No, because the recipe calls for creaming the butter and sugar to create a fluffier texture. Sugar cuts holes through the butter, and the holes are going to be filled with gas from the leavener, creating lighter, fluffier texture.

  12. I’ve had this happen too! 

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

  14. 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!

  15. This recipe is my absolute go to! Its so versatile, I’ve used it for the normal yellow cake, the base for cookies dough cupcakes, orange creamsicle cupcakes and just finished some watermelon cupcakes! It is SO perfect every single time. I always use almond milk with a splash of heavy cream in place of the whole milk and it is just as great. I look forward to trying more of your suggestions, thank you for sharing!!

  16. I was so looking forward to these cupcakes for my daughters baby shower yesterday.  I made them on Saturday following the recipe exactly as written and they were a disaster.  They were not only flat, they stuck to the cupcake liners and were extremely greasy.  I could not use them at all.  I wondered if the ingredient measurements are off.  What a disappointment not to mention a waste of time.  Luckily I was able to locate a similar recipe in my King Arthur cookbook which saved me.  The King Arthur cupcakes turned out fine so I know it wasn’t my baking powder.  So, I guess I just wonder what could have been wrong with this recipe?  I’ve made other things from this website and have been pleased.  Any ideas on what the problem could have been would be appreciated so I can avoid this from ever happening in the future.

  17. Another homerun, Sally! I had to make cupcakes for a luncheon for the children getting promoted at church & instantly thought of yellow cupcakes with chocolate icing. Like you, they take me right back to my childhood. They were a huge hit with the children & adults alike!
    Your recipes never disappoint!

  18. It sounds lovely!!!

  19. BEST cupcakes ever! Sally, thank you so much for this recipe. I made two batches last weekend for a birthday party and several people asked me for the recipe. I love how soft the cupcakes are. And the flavor is outstanding.

  20. These were sooooooooo good slight question though: am I the only one who got WAY more then 18 cupcakes? I ended up with 30 cupcakes and 20 mini cupcakes! (Not that I’m complaining) I would recommend to anyone else to make half batch if you actually want 18 haha

  21. hi, sally! I made this cupcakes yesterday and even though they tasted beautiful, the had a crack in the middle and it didn’t rise evenly. it always happens to me with cupcakes. is it because the oven is too hot? i’ll try to buy an oven thermometer. thank you and have a lovely day!

  22. Hi Sally,
    I love these cupcakes but am looking to make a sheet cake in the same combination.  Do you think this recipe would work for that? 


  23. I forgot to tell you Sally, that we made these cupcakes on Friday night! It was my niece’s birthday and the birthday girl herself wanted to help out in the kitchen. We all had a ball making these from scratch. The cupcakes are moist and light as your describe. Thank you for sharing this one!
    I saw one commenter say the cupcakes turned out greasy. Ours weren’t like that at all but I wonder if her softened butter was melted. I mean even the smallest bit melted. I like to only have butter out for 30 minutes before creaming it. Any more than that and the creamed sugar/butter becomes greasy. 

  24. These cupcakes are divine! They are defintely going to be my go-to cupcakes. I frosted them with the leftover orange buttercream I had and ran out of frosting midway, but that’s okay because these babies taste delicious on its own. In fact, they are so wonderful that I’m planning to make another batch next week with your salted caramel frosting recipe! 

  25. Hi Sally,

    I love this recipe! The cupcakes come out fluffy and moist every time. I do have a lot trouble with the frosting though. My frosting always comes out very light brown which ruins the presentation. Any idea what I might be doing wrong? Also there is always a slight salty aftertaste with the frosting. Am I not mixing it long enough? 

    1. Hi Nit! Mixing wouldn’t be the issue. You can try adding more cocoa powder and, as a result of the extra, you can add an extra Tablespoon of cream. Or you can switch out some of the confectioners’ sugar for cocoa. And feel free to leave out the salt.

  26. I made the two layer cake and followed the recipe but I found two problems with mine; 
    1. The batter was kind of thick, it was smooth but very hard to get into the pan. 
    2. When the cake came was done I tried it and it was moist but broke apart very easily. 

    Do you have any suggestions to what I did wrong or could do differently ? 

    1. Karissa- I’m concerned about how thick your batter was. It’s supposed to be thick, but still manageable to easily transfer to the pans. I recommend spooning and leveling your flour and perhaps reduce by 2-3 Tbsp total. A dry cake resulting from too much flour would make it crumbly.

  27. My son has severe peanut/tree nut allergies so for the last 3 years I have had to bake cupcakes for every party at school/home/outings and this is by far the best cupcake recipe I have found yet, thank you for your detailed instructions and the amazing recipe!

  28. Followed the recipe to a T. These were EXCELLENT. Not as yellow as yellow box cakes, but still, perfect. Thanks for a great recipe!

  29. By far the best cupcakes I’ve ever made. Box cake mixes do not compare! I just read that others have problems with the cupcakes sinking. I’ve had that happen to me as a result of not whipping the egg whites long enough. Fluffy beaten egg whites are necessary. Thanks for sharing,. I want to try these with your white chocolate frosting next.

  30. I am disappointed in this recipe and I am wondering what went wrong! I wound up baking these cupcakes for about 23 minutes, and I let them sit for 5 minutes after. They were difficult to get out of the muffin tin without breaking oh smashing! I feel like they are still a bit dense and underdone. What do you think went wrong? I did not tweak the recipe at all. I

    1. Did you use cupcake liners or not? For making cupcakes, you should always use cupcake liners to not to let them stick to the pan. I’ve tried making another cupcake recipe without the liners and it sticks like crazy, just like yours.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally