Classic Birthday Party Cupcakes: When I think of a traditional birthday cupcake my mind goes to a light and fluffy yellow cake cupcake and a deliciously creamy chocolate frosting. No frills just a sweet and simple cupcake any kid or adult would love.

Cake Flour VS All-Purpose Flour

CAKE FLOUR: Ground extra fine, which results in a lighter, loosely-structured crumb and fluffy texture.

ALL-PURPOSE FLOUR: The protein percentage is higher then cake flour so does not lend to as fluffy of a texture as cake flour.

How to Convert All-Purpose Flour to Cake Flour

Classic Birthday Party Cupcakes Ingredients

CAKE FLOUR: Ground extra fine, which results in a lighter, loosely-structured crumb and fluffy texture.

UNSALTED BUTTER: The butter adds a richness and depth of flavor that most boxed cake mixes are missing

SUGAR: Granulated sugar is the best sugar to use for this cake. It offers a touch of sweetness and no molasses flavor.

LARGE EGGS: Large eggs are best for this recipe. Eggs not only offer moisture but also aid in giving cake height.

VANILLA EXTRACT: To achieve the prefect touch of sweetness and a rich vanilla flavor make sure to use real and not imitation vanilla.

SOUR CREAM: Adding sour cream brings a pleasant tang to cakes while adding very little fat. It also helps tenderize gluten, giving the cake a softer texture and more body.

How to Make Classic Yellow Cake Cupcakes with Milk Chocolate Frosting Ahead of Time

CLASSIC YELLOW CAKE CUPCAKES: Once the cupcakes have cooled completely, Place in a freezer safe container ( I like using the clamshell containers from the bakery) wrap around the container in one direction, spin to the opposite direction and wrap again. Can be frozen up to 3 months. When ready to use, unwrap and place on counter to defrost.

MILK CHOCOLATE FROSTING: Frostings that are made with shortening can be stored at room temperature in an air tight container on the counter up to 2 weeks. Frostings with butter and milk should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months. REVIVE: For frostings that are frozen or refrigerated. Set them on the counter and wait for them to come to room temperature. Spoon into a large mixing bowl. Fit the mixer with a paddle attachment, beat on medium high until light and fluffy (about 3 minutes).

How to Transform this Recipe Into a Classic Birthday Cake

**CAKE PANS:** The Yellow Cake was made in three-9 inch cake pans. The great thing about this cake recipe is that it can be adapted to different size pans. Like two-9 inch cake pans, a 9×13 inch baking pan or 34 regular cupcakes.

Classic Birthday Party Cupcakes

Yield: Makes 34 Regular Size Cupcakes

Take a trip back to your childhood with these easy to make classic yellow cake cupcakes and milk chocolate frosting.

Ingredients

For the Yellow Cake:

3 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs plus 2 large egg yolks, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature

For the Milk Chocolate Frosting:

1¼ cups unsalted butter, at room temperature
1 teaspoon vanilla extract
8 ounces semisweet chocolate chips, melted
pinch or salt
6 cups powdered sugar
¼ cup + 1 tablespoon milk

Instructions

Preheat oven to 325°. Line muffin tins with 34 cupcake liners.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large mixing bowl, beat together the butter and sugar until light and fluffy (about 2 minutes). Add eggs and yolk, one at a time beating well after each addition.
Add vanilla and beat to combine.
Add half the flour mixture and beat on low speed until combined, add the sour cream , beat until combine. Add remaining flour and sour cream. Beat until batter is smooth.
Use an ice cream scoop to fill each cupcake liner ¾ full.
Bake 18 minutes or until a toothpick inserted into the center comes our clean.
Let cool in pan 10 minutes, take out of the pan and cool completely on a wire rack before frosting.
Makes 34 cupcakes