These yellow butter cupcakes are light, moist, and buttery, baked to perfection and topped with creamy chocolate buttercream frosting. Finished with jumbo confetti sprinkles, they make a festive and delightful treat for any occasion.
Ingredients
1 cup butter (room temperature)
1½ cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
2 cups cake flour
1½ teaspoons baking powder
3⁄4 teaspoon salt
1⁄2 cup milk
Chocolate Buttercream Frosting
Jumbo confetti sprinkles
Directions
- Preheat oven to 350°F. Place 24 cupcake liners in cupcake tins.
- In a large mixing bowl beat butter and sugar on medium speed of an electric mixer until light and fluffy. Beat in vanilla. Beat in eggs one at a time, beating well after each. Sift together cake flour, baking powder and salt. With mixer on low speed, add flour mixture alternately with milk, mixing until combined.
- Spoon batter into cupcake liners, filling 2⁄3 full. Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted in center comes out clean. Remove hot cupcakes from pan and cool on a wire rack.
- Pipe 2 tablespoons Chocolate Buttercream Frosting onto each cupcake. Decorate with sprinkles.
