From the Cook
From the Cook
From the Cook
From the Cook
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Warning0 allergens identified
High Altitude Yellow Cupcakes With Chocolate Buttercream
High Altitude Yellow Cupcakes
Chocolate Buttercream
High Altitude Yellow Cupcakes
1
Preheat the oven to 375°F. Line two cupcake pans with paper cupcake wrappers.
2
In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3
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
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
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
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
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
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
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!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Bring eggs, butter, sour cream, and milk to room temperature before mixing to ensure proper emulsification and create a smoother batter that yields fluffier cupcakes at high altitude.
- High Altitude Adjustments Matter ⛰️Reduce baking powder and baking soda by 15-20% and increase liquid slightly to compensate for rapid moisture loss and air expansion at elevation, preventing dry, sunken cupcakes.
- Don't Overmix the Batter 🥄Mix until ingredients are just combined to avoid developing excess gluten, which creates dense cupcakes; use a gentle hand when folding in dry ingredients for optimal texture.
- Sift Dry Ingredients Twice ✨Sift flour, baking powder, baking soda, salt, and cornstarch twice before combining with wet ingredients to aerate and ensure even distribution, preventing lumps and dense pockets.
- Buttercream Temperature Control 🍫Keep chocolate buttercream at 65-70°F for piping consistency; if too soft, refrigerate for 10-15 minutes, and always use softened butter to achieve a light, fluffy texture that holds peaks perfectly.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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