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Yellow Cupcakes

Old-fashioned yellow cake with whipped chocolate frosting
Course Dessert
Cuisine American, Southern
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 18 cupcakes
Calories 336kcal


Yellow Cupcakes

  • 3 cups all-purpose flour sifted
  • 1 ½ cups granulated sugar
  • ½ cup vegetable shortening
  • 1 ¼ cups whole milk
  • 3 large eggs room temperature
  • 3 large egg yolks room temperature
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt

Chocolate Frosting

  • 4 cups powdered sugar
  • ¾ cup unsweetened cocoa powder
  • ½ cup (1 stick) unsalted butter softened
  • 3-4 tablespoons whole milk
  • ¼ teaspoon salt


  • In a large mixing bowl, cream together granulated sugar and vegetable shortening. Add the vanilla extract, eggs and egg yolks, one at a time. Combine well. Scrape the bowl with a rubber spatula occasionally. Sift together the flour, salt and baking powder.
  • Add the sifted flour and milk, alternating between the two. Mix for about 1 minute, scrape the bottom and sides of the bowl, making sure everything is thoroughly combined. Line regular size cupcake pan with papers. Scoop evenly into 18 cupcake papers.
  • Bake in a preheated 350 degree F oven for about 22-24 minutes or until a toothpick when inserted comes out clean. Let cupcakes cool completely.
  • In a large bowl, using a hand mixer on slow speed, beat together powdered sugar, salt, unsweetened cocoa powder, softened butter and whole milk. Add a little more milk if needed. Whip on high speed until the frosting is smooth and the consistency you desire.
  • Scoop the frosting into a pastry bag or a large zip-style bag, cut the tip off and pipe evenly onto the cupcakes.


Calories: 336kcal | Carbohydrates: 63g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 152mg | Potassium: 161mg | Fiber: 2g | Sugar: 44g | Vitamin A: 114IU | Calcium: 57mg | Iron: 2mg