Classic Yellow Cup Cakes

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   1.

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   Preheat oven to 350F.

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   Line a standard 12-cup muffin tin with cupcake liners.

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   2.

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   Whisk flour, baking powder, and salt together in a medium bowl.

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   3.

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   For cupcakes: Beat eggs and sugar in a medium bowl using a mixer until light and foamy, about 2 minutes.

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   Beat in butter and vanilla.

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   Gradually pour in butter and then vanilla.

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    Reduce speed to and mix in half of dry ingredients.

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    Beat in milk.

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    Add remaining dry ingredients and beat to combine.

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    Do not over mix.

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    4.

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    Pour about 1/3 cup batter into each cup in muffin tin.

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    Bake until a tester, inserted in center of cakes, comes out clean, 20 to 25 minutes.

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    Cool on a rack.

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    in tin, for 10 minutes, Release cupcake and cool completely.

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    5.

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    For icing: Place chocolates in a medium heatproof bowl.

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    Bring a saucepan filled with 1 inch or so water to a very slow simmer; set bowl over, but not touching, water.

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    Stir chocolate occasionally until melted and smooth.

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    6.

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    Add confectioners' sugar, milk, butter, vanilla extract, and salt and beat with a mixer until smooth and creamy.

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    Pipe icing onto cupcakes using a large star tip.

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    Top with sprinkles.

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    Serve.

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    Calories: 400

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    Total Fat: 21 grams

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    Saturated Fat: 13 grams

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    Total Carbohydrate: 50 grams

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    Protein: 4 grams

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    Sodium: 190 milligrams

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    Cholesterol: 80 milligrams

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    Fiber: 1 gram

* Per serving · 4 servings · Values may vary.