Perfect Yellow Cupcakes {with amazing Chocolate Buttercream}

filed under: Cupcakes on September 28, 2015

These Ultimate Yellow Cupcakes paired with an amazing Whipped Chocolate Buttercream are the perfect way to enjoy your favorite flavor of cake! I love sharing desserts with you, so after you have saved this recipe be sure to check out my Cheesecake Recipe, Snickerdoodle Recipe, and Cookie Recipes!

Yellow Cupcake Recipe

Yellow cupcakes should not be this hard!

This is what I have said to myself many times over the last 3 weeks. I have tested a LOT of cupcake recipes, and none of them seemed to be up to par. They were too much like cornbread, or had no flavor, or had a weird texture, or even just failed to ever rise! And yes, even though I have made no less than 37,541 cupcakes in my life, there is nothing quite like the disappointment of opening the oven only to see a sunken mess within.

Thankfully I did land upon a recipe that was family approved, church lady approved, and best of all… approved by me! (arguably the toughest critic) I have paired it with a luscious Whipped Chocolate Buttercream because that is what makes sense in this crazy world.

The Perfect Yellow Cupcake with a delicious Whipped Chocolate Buttercream!

How to Bake Perfect Cupcakes

Do not skip in the sifting of the dry ingredients. Lumps are not your friend.

I know the almond extract is going to be concerning to some folks… but just try the recipe written as is before you decide to leave it out. If you are allergic to nuts you can use Imitation Almond Extract.

I tried my very hardest to find a recipe that does not use cake flour, but ultimately they just did not hold up as well to my strict criteria. If you cannot buy cake flour you can make it.

The Perfect Yellow Cupcake with a delicious Whipped Chocolate Buttercream!

Once you have added your leavening ingredients and flour is when you want to pay attention to mixing. Not over-mixing this batter is important! If you don’t mind a little elbow grease, you can mix all of the dry ingredients by hand.

I am not kidding when I tell you that I have tested, re-tested, and then re-re-tested this recipe as well as many others.

How to Quickly Get Eggs Up to Room Temperature!

Quick Room Temperature Eggs

Room temperature ingredients are important here. To quickly get your sour cream and eggs to room temp you can place them in a bowl of hot water for 1-2 minutes. (make sure the sour cream container is tightly sealed)

Testing Recipes for the Perfect Yellow Cupcake

(and this is just one week’s worth!)

What I like about the winning recipe shared above is the texture, the buttery flavor, and the beautiful little dome these cupcakes achieve.

The Perfect Yellow Cupcake with a delicious Whipped Chocolate Buttercream!

If quality matters to you, then this is the time to take your baking seriously. To take the time to find quality ingredients and recipes that are destined to make you succeed. To be rewarded with a beautiful, perfect cupcake after taking the time to bake it with love.

After all, you can’t be sad when holding the perfect yellow cupcake!

These tips are perfect, every time!

5 from 15 votes
The Perfect Yellow Cupcake with a delicious Whipped Chocolate Buttercream!
Perfect Yellow Cupcakes and Whipped Chocolate Buttercream
Prep Time
20 mins
Cook Time
16 mins
Total Time
36 mins

These Ultimate Yellow Cupcakes paired with an amazing Whipped Chocolate Buttercream are the perfect way to enjoy your favorite flavor of cake!

Course: Dessert
Cuisine: American
Keyword: Perfect Yellow Cupcakes {with amazing Chocolate Buttercream}
Servings: 24 cupcakes
Author: Amanda Rettke
Yellow Cupcakes
  • 3/4 cup (1 1/2 sticks or 169g) unsalted butter, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 3 Eggs, (3/4 cup, 180g, or 6ounces) room temperature
  • 2 tsp. pure vanilla extract
  • 1 tsp. almond extract
  • 1 1/4 cup (287g) sour cream, room temperature
  • 2 1/2 cups (312g) cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
Chocolate Buttercream
  • 1 1/2 cups (3 sticks) butter, at room temperature
  • 4 cups (500g) powdered sugar
  • 3/4 cup (94g) cocoa powder
  • 4 tbsp. (60ml) heavy whipping cream
  • 2 tsp. vanilla extract
  • pinch table salt
  1. Preheat the oven to 350 degrees F.
  2. Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment for about 3 minutes or until light and fluffy.

  3. With mixer on medium-low, add the eggs 1 at a time, allowing them to incorporate before adding next.
  4. With mixer off, add the vanilla, almond extract, and sour cream. Turn mixer on low until incorporated then high for about 1 minute.

  5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sift at least 2 times.
  6. With the mixer on low, add the flour mixture to the batter until just combined. Remove bowl from mixer and finish stirring with a spatula to be sure the batter is completely mixed.

  7. Using a 1/4 cup ice cream scoop or a measuring cup, divide batter into cupcake pans.
  8. Bake for 16-20 minutes or until cupcake springs back when pressed in the center.
  9. Chocolate Buttercream
  10. In a the bowl of an stand mixer fitted with whisk attachment, whisk butter and sugar on medium-high speed until very pale and fluffy, or about five minutes.

  11. Be sure to stop at least once and scrape the bowl.
  12. With the mixer off, add in cocoa powder, vanilla, and salt.
  13. Turn mixer on low and blend for about 30 seconds.
  14. One tablespoon at a time, add in heavy cream.
  15. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.

  16. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is light and
  17. fluffy. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)

  18. Allow cupcakes to cool before frosting.
  19. Recipe makes about 24-30 cupcakes.


Because I adore you all so much I am going to give you my three TRIED&TESTED tips for perfect cupcakes:

  1. Room temperature ingredients.
  2. Oven Placement- try to make sure pans never touch each other or the sides of the oven
  3. Oven Temperature- try decreasing temperature by 25 degrees after you place cupcakes in oven.

By doing these things in conjunction with a reliable recipe, you are guaranteed cupcake success!

Perfect Yellow Cupcakes- This recipe is no-fail!

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  • Jo-Ann says:

    Hi Amanda I am trying to find a cupcake batter that comes out soft and fluffy. Does this one come out that way?
    I see cake flour and sour cream so I am thinking it will.

    • Patricia says:

      Hi I just made these. They do come out soft and fluffy. I think this is a very forgiving recipe when it comes to soft and fluffy. I would put these cupcakes in a muffin size type pan.

  • Amber says:

    Have you ever made these and used vanilla buttercream frosting instead of chocolate?

  • Janice Agro says:

    The actual recipe did not say to lower oven temperature 25 degrees. Are we still supposed to.

  • Dianne says:

    Thank you for sharing all the small details I love baking but even better I love when people love what I bake or cook

  • Rhonda Monaco says:

    I thought I saw a chocolate buttercream recipe from you that also included chocolate chips. Can I get the recipe please?

  • Shabna says:

    What can I use instead of sour cream in this recipe .. as I won’t get it in my place ????

  • Leigh Tinsley says:

    Are the weight measurements accurate? I just weighed one single extra large egg and it was 60g. The total weight for 3 xlarge eggs in your recipe says 56g. I’m confused!

    • Amanda says:

      Nope, you are not confused. I wrote it wrong! My apologies. Hopefully, you were able to still use 3 eggs as the recipe indicates.

      • Ivone says:

        Please a stick of butter the grs, thank you

  • Wendy Rodriguez says:

    Hello dear
    I am so into your recipes
    I am always trying to make new things for my small bakery .
    Thank you so much for sharing with everyone your ideas and suggestions.

  • Lillie Moore says:

    I am a very hard to please but these cupcakes were delish!!! Thank you so much for sharing ☺️

  • Brenda says:

    Can it be used in a cake pan instead of cupcakes ?

  • Jayne says:

    I love the “dollop” of buttercream frosting on the cupcakes as pictured in the recipe with the sprinkles. How did you get the smooth round “lump” of frosting on the top? It almost looked like a cookie dough scoop maybe??

  • Beth says:

    I love the idea your recipes are tested and you give the hints to make them work. Nothing is more disappointing then having a recipe flop when you are preparing for a special occasion or just dinner company! Thank you! I am making your lemon bars today for a party tomorrow.

  • Patrizia Ann Mileur says:

    Your cupcakes and frosting were excellent. They were very moist and grant the baker a lot of grace. I realized I was looking for a bit more dense of a cupcake with a ganache type frosting. Do you have any recipes along these lines? Your baking tips I loved, thank you. I will absolutely continue to keep exploring your recipes.

  • Marcy says:

    I had to make 4 dozen cupcakes for an event and so I took a chance and used this recipe. They came out perfect! I made two separate batches and the second batch day out for 1 hour after being made due to a power outage and they still turned out perfect. Thanks for another amazing recipe that includes weights and clear instructions. I really appreciate you!

    • Amanda says:

      Thank you, Marcy!! SO THRILLED they turned out beautifully for you! <3

  • Cheron says:

    Hi Amanda, I just want to say, this yellow cake recipe is the best I’ve made. I’ve searched hi & lo for the best/perfect yellow cake recipe, and my dear these were it. Tender crumb, moist I couldn’t believe it, thank you NO OIL!!! Looking forward to making more of your recipes. Blessings to you.

  • Janae says:

    This was the most beautiful and silky cake batter I have ever made! Absolutely perfect tasting too!

  • Mish says:

    This is indeed a perfect cupcake. Moist, lovely crumb with a buttery taste. Amanda you never disappoint! Thanks for working so hard on your recipes x

  • Bri says:

    My cupcakes keep coming out hard on top is anyone else having this problem

  • Taylor says:

    Can this recipe be doubled and used to make 2 8 inch square cakes?

  • Irene says:

    How can I make this yellow cupcakes gluten free?

  • Carol says:

    I want to make these cupcakes but am confused on your butter amounts. For the cake you say
    3/4 c 1 1/2 sticks and for the frosting you say 1 1/2 c 340g butter. 1-1/2 cups is 3 sticks of butter. So for the cake mix how much butter is needed? 3/4 cups or 1-1/2 sticks?

    • Amanda Rettke says:

      3/4 cup of butter is one and one-half sticks.

  • Jana says:

    Could you please tell me how many eggs? I am a little confused on the directions.
    Thank you, and I LOVE your recipes and have been using them for quite a while❤️

  • Faiza says:

    How many eggs u have used ..1,2or 3 in yellow cupcake

  • Alexandria Waning says:

    How many eggs is this if we don’t have a scale?

  • Kathy says:

    Can I use granulated sugar instead of powdered sugar in a frosting recipe? Don’t always have powered sugar on hand.