Yellow cake recipe without milk
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!
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?
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. 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 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. ↓
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.