Vanilla Cupcakes with Chocolate Frosting
Soft, fluffy vanilla cupcakes topped with rich chocolate buttercream. An easy and affordable recipe that delivers bakery-quality results right at home.
Yield: 4 people
Calories: 280kcal
Cost: $5
Equipment
- Muffin tin (12-cup)
- Mixing bowl (large)
- Mixing bowl (medium)
- Electric hand mixer or stand mixer
- spatula
- Piping bag with star tip
Materials
Vanilla Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
Chocolate Frosting
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter, oil, and sugar with a hand mixer until pale and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Mix in sour cream and milk alternately with the dry ingredients. Stir until just combined.
- Divide the batter evenly into liners, filling each two-thirds full.
- Bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- For frosting, whip butter until creamy. Add powdered sugar, cocoa powder, heavy cream, and vanilla. Beat until smooth and fluffy.
- Pipe frosting onto cooled cupcakes and decorate with sprinkles or shaved chocolate if desired.
Notes
For lighter cupcakes, substitute cake flour for all-purpose flour.
You can make chocolate and vanilla cupcakes from the same batter by adding 2 tbsp cocoa powder to half the mix.
Store cupcakes in an airtight container for 2 days at room temperature or freeze unfrosted cupcakes for up to 3 months.
You can make chocolate and vanilla cupcakes from the same batter by adding 2 tbsp cocoa powder to half the mix.
Store cupcakes in an airtight container for 2 days at room temperature or freeze unfrosted cupcakes for up to 3 months.