- LF
Sunday Table
February 19, 2025
Inspired by the go-to birthday cake, these high altitude yellow cupcakes have been adjusted for elevation so that they always come out fluffy, soft, and pretty! Then, they're topped with fluffy, fudgy chocolate buttercream for a delicious, classic treat. They're just the best!
17 Ingredients
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High Altitude Yellow Cupcakes With Chocolate Buttercream
High Altitude Yellow Cupcakes
1
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Preheat the oven to 375°F. Line two cupcake pans with paper cupcake wrappers.
2
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In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3
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In a large bowl, beat the butter and sugar together until the mixture is pale yellow and fluffy, about 3-4 minutes. Add the eggs one at a time until incorporated. Then, mix in the vanilla extract and sour cream. Scrape down the sides of the bowl.
4
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Stir in half of the flour mixture followed by half of the milk. Repeat with the remaining flour mix and milk, stirring just until combined. Don't overmix!
5
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Divide the batter evenly between the 24 cupcake wrappers, until the cups are about 2/3 full each. Bake the cupcakes for 12-14 minutes, just until an inserted toothpick has a few moist crumbs.
6
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Let the cupcakes cool in the pan for a few minutes. Transfer the cupcakes to a cooling rack and allow them to cool completely before frosting.
Chocolate Buttercream
1
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In a large bowl, beat the butter for a couple of minutes until it is fluffy. Add the cocoa powder and mix until combined.
2
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Next, add the powdered sugar 1 cup at a time until the frosting comes together. Then, add the whole milk or heavy cream 1 Tablespoon at a time until the frosting is smooth and reaches your desired texture.
3
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Whip the buttercream for 5-6 minutes until it is light and fluffy. Pipe the buttercream onto the cooled cupcakes with a piping bag and tip. Or, use a butter knife or offset spatula to spread the frosting onto the cupcakes. Decorate as desired. Enjoy!
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tips & Tricks (5)
- High Altitude Flour Adjustment 🏔️For high altitude baking, reduce the sugar by 1-2 tablespoons and increase flour by 1-2 tablespoons to prevent the cupcakes from falling or becoming too dense.
- Precise Oven Temperature Calibration 🌡️At high altitudes, decrease the oven temperature by 25°F and increase baking time by 3-5 minutes to ensure even, consistent cupcake rising.
- Moisture-Locking Buttercream Technique 🧈Beat the buttercream for an extra 2-3 minutes to incorporate more air, creating a lighter, fluffier texture that prevents drying out at high elevations.
- Liquid Ingredient Modification 💧Add an extra 1-2 tablespoons of liquid (milk or water) to compensate for the faster evaporation at high altitudes, keeping your cupcakes moist and tender.
- Cupcake Pan Cooling Strategy 🧊Allow cupcakes to cool in the pan for exactly 5 minutes before transferring to a wire rack to prevent collapse and maintain the perfect rise.
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