November 18, 2008

Yellow Cupcakes With Chocolate Buttercream

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk

Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.
In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.

Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.

For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.
(Alternately line 24 cupcake tins with paper liners, and bake for 18-20 minutes)

Buttercream Icing

1 lb confectioner's sugar
1/2 cup unsalted butter
1 tsp vanilla extract
3 - 4 tbs milk
Pinch of salt

Blend 1/3 of the sugar with the butter. Add the vanilla, 2 Tbs of milk, and the rest of the sugar to the mixture. Gradually stir in more milk until desired consistency is reached.

Yield: Frosting for a 9-inch two-layer cake, or very generously for a 9x13 sheet cake.

Chocolate Buttercream Icing

Follow recipe above, alternately adding 4 ounces bittersweet chocolate, melted and cooled. Add more milk if needed.

Cream Cheese Icing

1/2 cup unsalted butter
6 oz. cream cheese
1 tsp vanilla extract
3 cups confectioner’s sugar
Pinch of salt

Blend butter, cream cheese, and vanilla until smooth. Add sugar, vanilla, and salt. Mix on high until creamy about 1 minute.

Yields: 3 Cups

Yellow Cake


  1. i get to know your blog from pia...what a wonderful blog you have!!! you're becoming my daily read from now on... and those cupcakes, yummmmm!!!! thank you for the recipe, i'm a cupcake obsessed individual ;D

  2. Thank you!!! I'm happy you will return. I like your blog also. :)