Yellow Cupcake with Chocolate Buttercream Frosting
Servings: 12
Ingredients
Cupcake:
- 1/2 cup unsalted butter 1 stick, melted
- 1 large egg + 1 egg yolk
- 1 cup granulated sugar
- 6 ounces about 1/2 cup Lowfat Greek yogurt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Chocolate Buttercream Frosting
- 12 tablespoons unsalted butter room temperature (3/4 cup)
- 1/2 cup unsweetened natural cocoa powder sifted
- 3 cups confectioners sugar sifted
- 1 1/2 teaspoon vanilla extract
- 3-4 tablespoons heavy cream of half and half to thin if needed.
- chocolate srpinkles optional
Instructions
Cupcake
- Preheat oven to 350 degrees.
- Line muffin tin with cupcake liners and spray with baking spray.
- Whisk flour, baking powder, and salt in bowl.
- Whisk eggs, vanilla and sugar together in a large bowl.
- Add melted butter in thirds until blended.
- Add yogurt and stir to combine.
- Slowly add flour mix into egg mix and stir until combined. Do Not over mix, once its you no longer see any large lumps your done.
- Fill cupcake liners 3/4 full.
- Bake for 15-18 minutes.
- Let cupcakes cool completely before frosting.
- While they cool work on the frosting.
Frosting
- Place butter in mixer and beat on high until smooth and creamy.
- Lower speed of mixer to low and add cocoa slowly, once blended slowly add confectioners sugar.
- Add 1-2 tablespoons of cream and vanilla. Add more cream as needed.
- Place frosting in piping bag and decorate cupcakes.
- Top with sprinkles or jimmies.