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Easy Homemade Butter Yellow Cupcakes With Chocolate Frosting and Sprinkles on White Background

Easy Yellow Cupcakes

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Easy yellow cupcakes recipe (butter cupcakes), with chocolate buttercream frosting. They are super fluffy, soft, moist and homemade with simple ingredients.
Course Dessert
Cuisine American
Keyword butter cupcakes, homemade cupcakes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 24 Cupcakes
Calories 329
Author Abeer Rizvi


  • 3/4 cup Butter Unsalted, Room temperature
  • 1.5 cups Granulated sugar
  • 3 Eggs Large
  • 2 tsp Vanilla extract
  • 1/4 tsp Almond extract
  • 1 cup Sour cream Full fat
  • 1/4 cup Milk Preferably whole but 2% can be used
  • 1-2 tsp Yellow liquid food coloring Adjust according to your preference, Optional
  • 2.5 cups Cake flour Can also replace with all-purpose flour but the texture from cake flour is better
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 4 cups Chocolate buttercream frosting
  • 2 tbsp Sprinkles For decorating


  • In a large mixing bowl, cream together butter and sugar until light and fluffy. This takes about 2-4 minutes.
  • Add eggs, vanilla extract, almond extract, sour cream, milk, yellow food coloring and mix until combined.
  • Be sure to scrape the sides with a spatula a few times during mixing to allow all the ingredients to blend together properly.
  • In another mixing bowl, whisk together cake flour, baking powder, baking soda.
  • Add this dry mixture into the wet mixture and mix until just combined. Do not over-mix! A few lumps in the batter are completely fine.
  • Be sure to scrape the sides with a spatula at least once during mixing to allow all the ingredients to blend together smoothly.
  • Scoop batter into cupcake liners.
  • Bake at 350 degrees F for about 18-20 minutes or until an inserted toothpick in the center coms out clean.
  • While the cupcakes are baking, prepare the chocolate frosting.
  • Attach a large star tip to a piping bag and fill it with frosting.
  • Once the cupcakes cool completely, pipe swirls of icing on top of each cupcake.
  • Toss some sprinkles on top. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. Unfrosted cupcakes can also be frozen in a sealed container in the freezer for up to 1 month and thawed overnight in the fridge. 
  • If you are planning on making very high frosting swirls on cupcakes, double the chocolate buttercream recipe. 


Calories: 329kcal | Carbohydrates: 47g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 155mg | Fiber: 1g | Sugar: 35g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg