Yellow Cupcakes with Milk Chocolate Frosting
Ingredients
The cupcakes
-
2
large
eggs, room temperature and separated
-
2 ¼
cups
sifted all-purpose flour
-
2 ½
teaspoons
baking powder
-
½
teaspoon
salt
-
¾
cup
unsalted butter, softened to room temperature
-
1 ¾
cups
granulated sugar
-
3
teaspoons
pure vanilla extract
-
1
cup
whole milk, room temperature
The frosting
-
chocolate buttercream
for decoration
-
sprinkles
for decoration
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Beat the egg whites until soft peaks form and set aside.
- Whisk together the flour, baking powder, and salt in a bowl and set aside.
- Cream the butter and sugar until fluffy, then add the egg yolks and vanilla until combined.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing until just incorporated.
- Fold in the whipped egg whites gently into the batter.
- Spoon the batter into the liners, filling them halfway, and bake for 18-21 minutes until a toothpick comes out clean.
- Cool the cupcakes in the pan for 5 minutes before transferring to a rack to cool completely.
- Frost the cooled cupcakes with chocolate buttercream and decorate with sprinkles.
Nutrition Facts (estimated)
Servings
16-18 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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