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Vanilla Cupcakes with Chocolate Frosting – Moist, Soft and Easy Homemade Cupcakes

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These vanilla cupcakes with chocolate frosting are perfectly moist with a soft cupcake crumb and delicious buttery vanilla flavor, topped with creamy chocolate buttercream.

  • Total Time: 1 hour 45 minutes
  • Yield: 14 cupcakes

Ingredients

Scale

Vanilla Cupcakes

  • 1 2/3 cups all-purpose flour, not self-rising
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 3 tablespoons sour cream

Chocolate Frosting

  • 1 cup unsalted butter, softened
  • 3–4 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3–4 tablespoons whipping cream

Instructions

  1. Preheat the Oven: Preheat the oven to 350°F and line muffin trays with muffin papers. The recipe makes about 14–15 cupcakes total.
  2. Mix the Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Give them a whisk.
  3. Cream the Butter and Sugar: In a large bowl, using an electric mixer, beat together the butter and sugar until very fluffy.
  4. Add the Eggs and Vanilla: Beat in the eggs and vanilla.
  5. Mix in the Sour Cream: Mix in the sour cream.
  6. Combine the Batter: Beat about half of the flour mixture into the butter mixture. Then beat in the buttermilk. Turn off the mixer and scrape down the sides of the bowl. Mix in the rest of the flour mixture.
  7. Fill the Muffin Pans: Spoon the batter into the prepared muffin pans, filling each about 2/3 full. You should get about 14–15 cupcakes total. Do not try to fit all the batter into 12 muffin papers, or the cupcakes may overflow.
  8. Bake: Bake one tray at a time for 15–18 minutes, or until an inserted toothpick comes out clean.
  9. Beat the Butter: In a large bowl, using an electric mixer, beat the butter until fluffy.
  10. Add Powdered Sugar: Carefully beat in 2 cups of powdered sugar.
  11. Add Cocoa and Flavorings: Beat in the cocoa powder, vanilla, and salt.
  12. Finish the Frosting: Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1–2 tablespoons of whipping cream, until the desired consistency and sweetness level are reached.
  13. Frost the Cupcakes: Frost the cupcakes using a knife or piping bag. A piping bag with a 1M tip was used.

Notes

  1. Plain Greek yogurt can be substituted for sour cream.
  2. If you don’t have buttermilk, mix 1 1/2 teaspoons of distilled vinegar with 1/2 cup milk. Let sit on the counter for 5 minutes to sour before using.
  3. If you only want a thin layer of frosting on each cupcake applied with a knife, make half the frosting recipe.
  4. Storage & Make-Ahead Tips:
    1. Cupcakes are best enjoyed the same day they’re made.
    2. Store leftover cupcakes at room temperature in an airtight container for up to 24 hours, or in the refrigerator for up to 3 days.
    3. To make the cupcakes the day before:
      1. Make the cupcakes and cool fully, then store in an airtight container overnight.
      2. Make the frosting on the day of serving. Alternatively, make the frosting the day before and store it in an airtight container in the refrigerator. Let the frosting sit at room temperature for about 1 hour to soften, then frost the cupcakes. If the frosting is still hard, beat it with an electric mixer. You may need to add 1–2 tablespoons more cream or milk.
    4. Unfrosted cupcakes can be frozen for up to 2 months in an airtight container. Thaw in the refrigerator.
  5. Nutrition information is based on 1 cupcake with frosting, assuming 14 cupcakes were made with the recipe.
  • Author: Emma
  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking

Find it online: https://recipebyemma.com/vanilla-cupcakes-with-chocolate-frosting-moist-soft-and-easy-homemade-cupcakes/