Yellow Cupcakes with Malted Chocolate Frosting (Birthday Cupcakes!)

Yellow birthday cupcakes with chocolate frosting and rainbow sprinkles with lit birthday candles.

Yellow Cupcakes with Malted Chocolate Frosting (Birthday Cupcakes!)

These Birthday Cupcakes are buttery soft, fluffy yellow cupcakes topped with an ultra creamy Malted Chocolate Frosting. The malt powder adds a nostalgic flavor burst and takes the frosting to the next level! Add colorful sprinkles and watch these disappear off the plate at any party.

Course Dessert

Cuisine Dessert

Keyword Birthday Cupcakes, Birthday Cake, Homemade Yellow Cupcakes

Prep Time 45

Cook Time 20

Servings cupcakes

Calories 473kcal

Author Stephanie Simmons

Ingredients

For the Yellow Cupcakes

1/2 cup salted butter, softened at room temp (8 tbsp, 1 stick, or 113 grams)
1 and 1/4 cups granulated sugar
3 and 1/2 large eggs See note
1 and 1/2 tsp vanilla extract
1 and 1/2 cups cake flour, spooned & leveled 173 grams
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
3 tbsp vegetable oil
1/2 cup full fat sour cream, at room temp See note

For the Malted Chocolate Frosting:

1 cup + 2 tbsp salted butter, softened at room temp (18 tbsp, or 254 grams)
5 ounces cream cheese, softened at room temp
4 cups powdered sugar
3/4 cup cocoa powder
1 and 1/2 tsp vanilla extract
pinch of salt
1-2 tbsp heavy cream or milk
2 tbsp malted milk powder
1 box whoppers, crushed optional, for decorating

Instructions

Prep: Preheat the oven to 325° F. Line a cupcake pan with cupcake liners and set aside. Make sure your butter, eggs, milk, and sour cream have come to room temp - this is crucial for the batter to come out correctly.
Make the Cupcake Batter: In a large mixing bowl, cream the butter well with electric mixer on high speed. Add the sugar and cream together with the butter for 2 minutes on high speed. Add the eggs one at a time, mixing on low speed, just until each egg disappears into the batter. Add the vanilla with the last egg. Add the flour, salt, baking powder, and baking soda. Mix on low speed until just combined, scraping the sides of the bowl to get everything incorporated. Add the oil and sour cream and mix on low speed just until they disappear into the batter.
Bake the Cupcakes: Fill the cupcake liners about 2/3 of the way full. Bake for 16 to 20 minutes. A toothpick inserted into the centers should pull out moist crumbs, not wet batter. Let the cupcakes cool in the pan about 5-10 minutes, then transfer to a cooling rack to cool completely.
Make the Frosting & Frost the Cupcakes: In a large mixing bowl, cream the butter on high speed for 30 seconds. Add the powdered sugar in a few batches, mixing until well incorporated each time. Add a splash of milk to help it come together. Add the cocoa powder and mix until combined. Add the heavy cream, vanilla, pinch of salt, and malt powder. Mix until well combined and creamy. Mix in the cream cheese last.
Pipe swirls onto the cooled cupcakes using a piping tip (I used an Ateco #849) and piping bag, or dollop it on with an ice cream scoop and smooth with an offset spatula. Sprinkle with crushed whoppers, if desired.
Serve + Store: Serve immediately once frosted! Store cupcakes in an airtight container in the fridge for 4-5 days. Let come to room temp for a bit before serving as the frosting will become fairly solid in the fridge.

Notes

Half an egg: Crack an egg into a measuring cup or small bowl and whisk to beat it well. Measure out two tablespoons worth - that's half an egg! Save the remainder for another baking recipe or for your morning scramble.

Flour: Spoon the cake flour into the measuring cup and level it off at the end. This is how to measure flour by spooning & leveling. It's important for cakes + cupcakes.

Sour Cream: You can substitute full fat greek yogurt for the sour cream.

Nutrition