Yellow Cupcakes with Milk Chocolate Frosting
Ingredients
Cupcakes
-
1½
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
¼
teaspoon
salt
-
2
large
eggs
-
⅔
cup
granulated sugar
-
¾
cup
unsalted butter, melted
-
2
teaspoons
pure vanilla extract
-
½
cup
milk
-
½
cup
sprinkles
Milk Chocolate Buttercream Frosting
-
1
cup
unsalted butter, softened
-
3½
cups
confectioners’ sugar
-
½
cup
unsweetened natural cocoa powder
-
½
teaspoon
salt
-
2
teaspoons
pure vanilla extract
-
3
tablespoons
half-and-half or milk or heavy cream
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in one bowl. In another bowl, beat eggs and sugar until light and foamy, then mix in melted butter and vanilla.
- Gradually add the dry ingredients and milk to the egg mixture, mixing gently. Fold in the sprinkles.
- Divide the batter into the cupcake liners and bake for 20-25 minutes until a toothpick comes out clean. Let them cool completely.
- For the frosting, sift together confectioners' sugar and cocoa powder. Cream the softened butter, then gradually mix in the dry ingredients.
- Add vanilla and salt, then incorporate the half-and-half until the desired thickness is reached.
- Frost the cooled cupcakes and decorate with additional sprinkles if desired.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
3g
Sodium
150mg
Cholesterol
40mg
You might also like