I have to admit, making this Vanilla Cupcakes with Chocolate Frosting Recipe was such a fun and rewarding experience. From mixing the batter to piping the creamy chocolate on top, I felt like a little kid in a candy store. The vanilla flavor is perfectly light and fluffy, while the chocolate frosting adds the right touch of sweetness.
Honestly, they disappeared faster than I expected! Today, I’m sharing this recipe so you can make them at home and enjoy that same homemade joy. You can also enjoy similar comforting dishes like One Skillet Cheesy Broccoli Cheddar Orzo Bake Recipe or a quick savory treat such as Crispy Tomato Herb Cheese Pan Pizza Recipe.
Ingredients
Here’s everything you’ll need to bake these delightful cupcakes. I also added a few tips for the best results.
- All-purpose flour – 1 ½ cups (for a soft, tender crumb, I always sift it before using)
- Baking powder – 1 ½ teaspoons (helps the cupcakes rise evenly)
- Salt – ¼ teaspoon (balances the sweetness perfectly)
- Unsalted butter – ½ cup, softened (I recommend room temperature for easier mixing)
- Granulated sugar – 1 cup (don’t skip this step; it gives sweetness and structure)
- Large eggs – 2 (at room temperature for better batter consistency)
- Pure vanilla extract – 2 teaspoons (use real vanilla for a richer flavor)
- Whole milk – ½ cup (you can substitute with almond milk if needed)
Note: Serves 12 cupcakes.
Chocolate Frosting Ingredients:
- Unsalted butter – ½ cup, softened (cream it well for a light texture)
- Powdered sugar – 1 ½ cups (sifted to avoid lumps)
- Unsweetened cocoa powder – ⅓ cup (I prefer Dutch-processed for deeper chocolate flavor)
- Heavy cream – 3 tablespoons (adjust for desired frosting consistency)
- Pure vanilla extract – 1 teaspoon (for extra aroma)
- Salt – a pinch (balances sweetness in the chocolate)
Note: Enough frosting for 12 cupcakes.
Variations
I like experimenting with small changes to make this recipe fit different tastes or diets:
- Dairy-free: Substitute butter and milk with coconut oil and oat milk.
- Sugar-free: Use a sugar substitute like erythritol or stevia.
- Flavor boost: Add a teaspoon of espresso powder to the frosting for a mocha twist.
- Fun add-ins: Fold mini chocolate chips or sprinkles into the batter for a playful surprise.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 18-20 minutes
- Total Time: 35 minutes
Equipment You Need
- Mixing bowls – for combining ingredients efficiently
- Hand or stand mixer – to cream butter and sugar smoothly
- Cupcake pan – holds the cupcakes in shape while baking
- Paper liners – keeps cupcakes from sticking and makes cleanup easy
- Measuring cups and spoons – ensures precise ingredient amounts
- Spatula – perfect for folding batter gently
How to Make Vanilla Cupcakes with Chocolate Frosting Recipe
Prepare Your Ingredients
First, I gather all ingredients and bring eggs and butter to room temperature. This step ensures everything mixes evenly without lumps. I always preheat the oven to 350°F (175°C) before starting.
Mix the Dry Ingredients
In a medium bowl, I sift together flour, baking powder, and salt. This keeps the batter light and prevents clumps from forming in the cupcakes.
Cream Butter and Sugar
Using a mixer, I beat the softened butter and sugar until it’s pale and fluffy. This adds air to the batter, giving cupcakes their soft, tender texture.
Add Eggs and Vanilla
Next, I mix in the eggs one at a time, followed by vanilla extract. Beating after each addition ensures the batter stays smooth and homogeneous.
Combine Wet and Dry Ingredients
I gradually add the dry mixture to the butter mixture, alternating with milk. I always start and end with the dry ingredients to maintain a smooth, lump-free batter.
Fill Cupcake Liners
I line a cupcake pan with paper liners and spoon the batter evenly into each cup, about two-thirds full. This prevents overflowing and helps them bake evenly.
Bake and Cool
Bake the cupcakes for 18-20 minutes, checking doneness with a toothpick. Once baked, I let them cool in the pan for 5 minutes, then transfer to a wire rack.
Make the Chocolate Frosting
I beat butter until creamy, then add cocoa powder, powdered sugar, and a pinch of salt. I mix in vanilla and heavy cream until smooth, adjusting cream to reach a piping consistency.
Frost the Cupcakes
Once the cupcakes are completely cooled, I pipe or spread the chocolate frosting on top. I love swirling it for a professional look!
Additional Tips for Making this Recipe Better
From my experience, these small tweaks make a huge difference:
- I always use room-temperature eggs and butter; it makes the batter smoother.
- Sifting flour and powdered sugar prevents lumps in cupcakes and frosting.
- For extra moist cupcakes, I brush the tops lightly with simple syrup before frosting.
- I store cupcakes uncovered for a few minutes after frosting to avoid sweating.
How to Serve Vanilla Cupcakes with Chocolate Frosting
Serving these cupcakes is half the fun. I usually place them on a tiered stand for gatherings or on a decorative plate for a cozy treat. A light dusting of cocoa powder or colorful sprinkles makes them look extra inviting. For special occasions, I add a small chocolate shard or edible flower on top.
Nutritional Information
Here’s a rough idea per cupcake:
- Calories: 250-280 (depending on frosting thickness)
- Protein: 3g
- Carbohydrates: 35g
- Fat: 12g
Make Ahead and Storage
Storing
I usually keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted ones last 1-2 days if stored in the fridge.
Freezing
Cupcakes freeze well! I freeze baked and cooled cupcakes without frosting for up to 3 months. Frost after thawing for best results.
Reheating
To refresh slightly stale cupcakes, I microwave them for 10-15 seconds. This gives a freshly-baked texture.
Why You’ll Love This Recipe?
I’ve made these cupcakes countless times, and here’s why I always return to them:
- Easy to make: With simple ingredients, anyone can bake these cupcakes at home.
- Fluffy and soft: The texture is light, perfect for any occasion.
- Customizable: Swap flavors, add-ins, or toppings to suit your taste.
- Kid-friendly: My kids love decorating them with sprinkles or chocolate chips.
- Crowd-pleaser: The combination of vanilla and chocolate appeals to almost everyone.
Vanilla Cupcakes with Chocolate Frosting Recipe
Ingredients
Method
- First, I gather all ingredients and bring eggs and butter to room temperature. This step ensures everything mixes evenly without lumps. I always preheat the oven to 350°F (175°C) before starting.
- In a medium bowl, I sift together flour, baking powder, and salt. This keeps the batter light and prevents clumps from forming in the cupcakes.
- Using a mixer, I beat the softened butter and sugar until it’s pale and fluffy. This adds air to the batter, giving cupcakes their soft, tender texture.
- Next, I mix in the eggs one at a time, followed by vanilla extract. Beating after each addition ensures the batter stays smooth and homogeneous.
- I gradually add the dry mixture to the butter mixture, alternating with milk. I always start and end with the dry ingredients to maintain a smooth, lump-free batter.
- I line a cupcake pan with paper liners and spoon the batter evenly into each cup, about two-thirds full. This prevents overflowing and helps them bake evenly.
- Bake the cupcakes for 18-20 minutes, checking doneness with a toothpick. Once baked, I let them cool in the pan for 5 minutes, then transfer to a wire rack.
- I beat butter until creamy, then add cocoa powder, powdered sugar, and a pinch of salt. I mix in vanilla and heavy cream until smooth, adjusting cream to reach a piping consistency.
- Once the cupcakes are completely cooled, I pipe or spread the chocolate frosting on top. I love swirling it for a professional look!
Notes
- I always use room-temperature eggs and butter; it makes the batter smoother.
- Sifting flour and powdered sugar prevents lumps in cupcakes and frosting.
- For extra moist cupcakes, I brush the tops lightly with simple syrup before frosting.
- I store cupcakes uncovered for a few minutes after frosting to avoid sweating.
