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Vanilla Cupcakes with Chocolate Frosting Recipe
Ash Tyrrell

Vanilla Cupcakes with Chocolate Frosting Recipe

I have to admit, making these vanilla cupcakes with chocolate frosting 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.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.