Classic Yellow Cupcakes with Milk Chocolate Frosting

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I just made these cupcakes today. After reading the reviews I was afraid it was going to taste like cornbread but it didn't. I followed the cupcake recipe to a T (I used my own frosting recipe and found that the cake was moist, fluffy, and light. The cake turned out to be a very nice light cream/golden color. I would definitely recommend this cake recipe because other yellow cupcake recipes I've tried turn out too sweet. I also liked how it wasn't greasy.

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Turned out ok, not great. Frosting was too sweet and not chocolaty enough. If I spend the time, effort and ingredients on baking from scratch (not to mention the calories eating it, I want it to be Delish, and this was not.

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Gross. I have never had a food network recipe turn out gross before. DO NOT make these unless you are looking for a cupcake that tastes like corn tortilla dough. I am very disappointed in this recipe. I can't figure out how to give it zero stars or I would.

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These cup cakes are easy, i have every ingredient in my pantry or fridge, and it is delicious!! I love this cupcake and so does my 3 year old cousin!

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I made these cupcakes and they came out great. Like a lot of other reviewers I tweaked the recipe a bit. For starters, I did not melt the butter that the recipe called for; instead I just used softened butter. I added two more tablespoons of sugar and I also added one and a half tablespoons of canola oil (because of the cornbread texture fear. With those changes I was really happy with the outcome. Also, the recipe says to use 1/3 c of the batter to fill the cups, this resulted in 11 extremely large cupcakes so I recommend using less batter per cup. Other than the few changes I followed the directions step-by-step. I gave this recipe 4 stars because I did have to make a few changes and the frosting is delicious, but a little too sweet. I will be giving these a try with a whip frosting instead. Happy Baking!

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I've made this recipe twice and both times the cupcakes were delicious! However, I must admit that I tweaked it a bit from the start so I never had a problem with the cupcakes being dry.

For starters, I added 8 oz of cream cheese which helped with the moisture. (Can maybe consider cutting out some of the butter Second, I totally disregarded the steps that were provided. (It actually was by accident because I didn't have the recipe in front of me but I am happy with my mistake
- I did not melt the butter but instead allowed it to cool at room temp. I creamed the butter, cream cheese and the sugar then added the milk and eggs.
- I sifted the dry ingredients and added them to the wet. (be sure not to over mix the batter

I know it changes the recipe but maybe those who were unhappy with their results can try my suggestions.

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I used the frosting part of this recipe. I was looking for a quick recipe for milk chocolate frosting because the daughter who's birthday it was, doesn't like dark chocolate. I wanted it fast, easy and delicious, and it was! And I had everything in the pantry too.

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best cupcake recipe we have made. made these with my 5 yr old- easy, light, delicious and going into my file for making again and again.

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I read a few of reviews that said they turned out tasting like cornbread and was thinking how could they ever taste like cornbread? But, I followed the recipe and they did turn out like corn bread. I didn't try the icing but I didn't like the cupcakes. Did I do something wrong, or are they supposed to taste like cornbread?

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put the frosting in the refrigerator to chill and harden a little