Yellow cupcakes with mini chocolate chips, made from scratch. How is yellow even a flavor?? It’s not. That’s why it confuses me. I am guessing “yellow” cupcakes garnered a following because of all the yellow cake mixes out there. So these “yellow” cupcakes are a butter and vanilla flavored cupcake, with the addition of mini chocolate chips!
Ignore those boxes of yellow cake mix calling your name while grocery shopping. Impress your friends and family with a yellow cupcake recipe made from scratch! I added mini chocolate chips to my cupcakes, but you can totally leave them out, if you just want that classic yellow cupcake taste. These cupcakes are easy to mix up and makes a little more than three dozen cupcakes.
To get that classic “bakery” taste with these cupcakes, I used imitation vanilla extract (clear vanilla), butter extract and ground nutmeg in the batter.
Bake these cupcakes up!
Yellow Cupcakes with Mini Chocolate ChipsPrint Recipe
- 1 cup unsalted butter, room temperature
- 2-2/3 cups white granulated sugar
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon butter extract
- yellow food coloring, optional
- 3-3/4 cup all-purpose flour
- 3-3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1-3/4 cups + 2 tablespoons whole milk, room temperature
- 2 cups mini chocolate chips
Preheat oven to 350-degrees and line three cupcake tins with cupcake liners. Set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until creamy and pale in color. Add the sugar to the butter and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time to the butter-sugar mixture, mixing in the first egg completely before adding the second and third eggs. Add the vanilla and butter extract into the wet ingredients and mix until incorporated. Add several drops of yellow food coloring to the mixture until you reach your desired color (optional).
In a medium bowl, mix together the flour, baking powder, salt and nutmeg.
With the mixer on medium-low, add the dry ingredients and milk in alternating increments, into the butter-sugar mixture. Mix until just incorporated. Add the chocolate chips into the batter and mix until incorporated.
Fill cupcake liners 3/4 full with cupcake batter. Bake cupcake tins one at a time in 350-degree oven for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.
Let cupcakes set in the cupcake tin for 10-minutes before transferring to a wire rack to finish cooling. Once cupcakes are cooled, frost with your desired frosting.
Store cupcakes in an airtight container at room temperature.
These are good enough to dig into without frosting!
But adding my Banana Buttercream Frosting on top, was definitely the icing on the cake. Hahaha. I crack myself up 🙂 I will be sharing that recipe soon!
So do you love “yellow” cupcakes?? What’s your favorite cupcake flavor? From scratch cupcakes or cupcakes made from a box mix…which do you prefer??
I turned these cupcakes into Unicorn Cupcakes! Make sure you check out that post for a step-by-step tutorial on how to make these if you are in need of some unicorn cupcakes 😉 (tutorial coming soon to the blog!)