Classic Birthday Party Cupcakes: When I think of a traditional birthday cupcake, my mind goes to a light, fluffy yellow cake 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, resulting in a lighter, loosely structured crumb and a fluffy texture.

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

How to Convert All-Purpose Flour to Cake Flour

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Classic Birthday Party Cupcakes Ingredients

CAKE FLOUR: Ground extra-fine, resulting in a lighter, loosely structured crumb and a 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 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 add moisture but also help give the cake height.

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

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 the counter to defrost.

MILK CHOCOLATE FROSTING: Frostings that are made with shortening can be stored at room temperature in an airtight container on the counter up to 2 weeks. Frostings made with butter and milk should be stored in the refrigerator with an airtight lid for up to 2 weeks, or in the freezer for up to 3 months. REVIVE: For frostings that are frozen or refrigerated. Set them on the counter and let them come to room temperature. Spoon into a large mixing bowl. Fit the mixer with a paddle attachment and beat on medium-high speed 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 pans of different sizes. Like two 9-inch cake pans, a 9×13-inch baking pan, or 34 regular cupcakes.

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Makes 34 Regular Size Cupcakes

Classic Birthday Party 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 and beat until combined. 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 out clean.
Let cool in the pan 10 minutes, take out of the pan, and cool completely on a wire rack before frosting.
Makes 34 cupcakes