Name: Yellow Cupcakes with Chocolate Frosting
Prep time: 10 min
Cook time: 20 min
Ingredients: 1½ cups flour ((gluten-free if desired)); 1¾ tsp baking powder; 1 tbsp cornstarch; ¼ tsp baking soda; ¼ tsp salt; 1 cup sugar; 1 tbsp vanilla bean paste ((or one vanilla bean) ); 2 large eggs ((room temp)); ¼ cup vegetable oil; ¼ cup butter ((room temp) (dairy-free if desired)); ¾ cup almond milk ((room temp) (any choice of milk will work)_); 1 tbsp vinegar; 1 pack Organic Vanilla Cocoa Frosting Mix

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These yellow cupcakes with chocolate frosting are perfectly moist and fluffy. The cupcake is buttery and the perfect golden color, and the chocolate frosting gives you the perfect balance of vanilla and chocolate in each bite. They are perfect for birthdays or just about any occasion.

Yellow Cupcake with Chocolate Frosting Recipe

The main difference between a yellow cupcake and the traditional white vanilla cupcake is the part of the egg that you use. A yellow cupcake will use the whole egg (yolk and egg whites), and white vanilla cakes will traditionally use just the egg white. Yellow cupcakes tend to be a little more moist, rich, and tender, so if that is what you are looking for, then these cupcakes are for you.

The frosting on these cupcakes is our vanilla cocoa frosting mix. However, if you prefer vanilla buttercream frosting, then our organic vanilla frosting mix will work too. See below for a hazelnut variation to the chocolate frosting.

INGREDIENTS:

Dry Ingredients:

1 1/2 cups flour (GF 1:1 flour, if desired)
1 3/4 tsp baking powder
1 tbsp cornstarch
1/4 tsp baking soda
1/4 tsp salt

Wet Ingredients:

1 cup sugar
1 tbsp @singingdogvanilla vanilla bean paste
2 eggs room temp
1/4 cup vegetable oil
1/4 cup dairy-free butter room temp
3/4 cup almond milk (room temp)
1 tbsp vinegar

DIRECTIONS:

First, combine the almond milk and vinegar in a measuring cup, stir well, and set aside.
Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
Place all dry ingredients into a medium size bowl and whisk well.
Next, mix butter and sugar on medium-high until fluffy.
Then add oil and mix again for about 1 minute.
Add eggs and vanilla bean paste, then mix slowly until combined.
Mix half of the dry ingredients into the wet mixture until combined. Then, add the remaining dry ingredients and almond milk mixture. Mix this in the medium until fully combined.
Pour batter evenly into cupcake liners about 2/3 of the way. Bake for 14 to 19 minutes until a toothpick comes out clean.

Chocolate Frosting Variations:

Follow the directions on the package to make our vanilla cocoa frosting, but to add a touch of hazelnut to the chocolate frosting, simply add 2 tbsp of chocolate hazelnut sauce to the frosting for a great hazelnut twist.