Best Yellow Cupcakes with Chocolate Frosting

While eating healthy has been making us feel great,

there has been a little voice in our stomach

crying for something sweet.

And today we decided to give into that little voice and make the

Best Yellow Cupcakes with Chocolate Frosting.

Saturday afternoons should be measured in cupcakes.

Next time recipe suggestions: In this batch, the cupcakes stuck to the wrapper after they cooled (this didn't happen so much when they were still warm). Try using aluminum wrappers instead of paper ones and spray the wrapper with a non-stick cooking spray or try dusting the wrappers with flour to make sure the cupcakes don't stick.

For secrets to sweet, savory cupcakes, go here

Ingredients (makes 16 cupcakes):
2 eggs
1 cup and 1 tbsp. cake flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter
1 cup sugar
1 tsp. vanilla extract
1 cup buttermilk


For chocolate frosting recipe, please see post "Best Chocolate Sheet Cake" and look at comment


Preheat oven to 350.  In a large bowl with an electric mixer, mix butter and sugar on high speed. Once light and fluffy, add vanilla extract and mix again. Once vanilla is mixed into mixture, add 1 egg at a time, making sure to mix thoroughly between each egg addition.

Next, add butter milk slowly, mixing at a low speed. Mixture will look curdled with done mixing. Next add dry ingredients separately to the buttermilk mixture, making sure to stir between each addition.

Before pouring into cupcake tins, drop the batter bowl about 2 inches from counter or tap the bowl a few times on the counter. This will get rid of most of the air bubbles. Pour batter into cupcake tins and cook for approximately 20 minutes.

Happy Eating!

Food Creds: cake recipe adapted from smitten kitchen and frosting recipe from Mary Bosworth.