If you’re looking for the ultimate homemade vanilla cupcake recipe, this is it! These Vanilla Cupcakes with Chocolate Frosting are perfectly soft, moist, and full of that classic buttery vanilla flavor we all love. And when you top them with my rich, smooth chocolate buttercream? A match made in heaven!
I’ve been making this recipe for years, and it never fails me. Whether it’s a birthday party, or that “just because occasion”, these cupcakes always disappear fast. The best part? They’re super easy to make with simple ingredients you probably already have in your kitchen!
This recipe makes 15-16 cupcakes, but if you need a bigger batch, check out my Easy Vanilla Cupcake recipe, which doubles the batter to make 32 cupcakes.
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Ingredients Needed
- Butter– Plain unsalted butter that is softened.
- Sugars– Both granulated sugar and powdered sugar are needed.
- Eggs
- Vanilla
- Buttermilk
- Sour Cream– It helps create a moist cupcake with a soft fluffy texture.
- Flour– Plain all-purpose flour is needed.
- Leaveners– Both baking powder and baking soda are needed for the best rise.
- Heavy Cream
- Cocoa Powder
How To Make Vanilla Cupcakes with Chocolate Frosting
Set your butter, eggs, buttermilk and sour cream out ahead of time so they come to room temperature. This small step makes a big difference in texture!
STEP 1
In the bowl of a mixer equipped with a paddle attachment, or in a bowl using a handheld mixer, combine the softened butter and sugar. Cream the butter and sugar until the mixture is light and fluffy.
STEP 2
In a separate bowl combine the dry ingredients. Set aside. In another bowl combine the milk and sour cream.
STEP 3
To the creamed mixture of butter and sugar, incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Then, mix in the vanilla extract.
STEP 4
Combine the wet and dry ingredients.
STEP 5
Scoop into prepared cupcake pan and bake for 20 minutes. Cool before frosting.
STEP 6
To make the chocolate buttercream frosting beat the softened butter until smooth. Slowly add the powdered sugar and cocoa powder, mixing on low speed. Add the vanilla extract and heavy cream, then increase the speed to medium-high and whip until light and fluffy.
💡Expert Tips
- Make buttermilk at home – No buttermilk? Just mix 1/2 tablespoon of lemon juice or vinegar with 1/2 cup of milk and let it sit for a few minutes.
- Use room temperature ingredients – Room-temperature ingredients emulsify better, creating a smoother batter and a lighter, fluffier cake.
- Sift the powdered sugar – This ensures a super smooth frosting with no lumps.
Frequently Asked Questions
Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. Frosting can be stored in the fridge for up to a week.
This recipe makes 15-16 cupcakes. To make this cupcake recipe into an 8″ round 2-layer cake or a 9×13 cake follow this Vanilla Cake recipe.
To get that bakery-style swirl like in my pictures, use a piping bag with a large star tip. But if you’re keeping it simple, a spatula works just as well—either way, they’ll taste amazing!
More Delicious Recipes
Chocolate Peanut Butter Cupcakes
Strawberry Shortcake Poke Cake
Bakery-Style Chocolate Chips Cookies
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If you tried this One Pot Italian Sausage Pasta recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
Vanilla Cupcakes with Chocolate Frosting
These moist and fluffy vanilla cupcakes with rich chocolate frosting are the perfect homemade treat for any occasion. Easy to make, delicious, and topped with the best chocolate buttercream!
Vanilla Cupcakes
Chocolate Buttercream Frosting
Instructions
Vanilla Cupcakes
-
Preheat an oven to 350°F and line a cupcake pan with liners.
-
In the bowl of a mixer equipped with a paddle attachment, or in a bowl using a handheld mixer, combine the softened butter and sugar. Cream the butter and sugar until the mixture is light and fluffy.
-
In a separate bowl combine the dry ingredients. Set aside. In another bowl combine the milk and sour cream. Stir well to combine.
-
To the creamed mixture of butter and sugar, incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Then, mix in the vanilla extract.
-
Add one-third of the dry ingredients into the butter mixture, mixing on low until just combined. Then add one-third of the milk mixture, continuing to mix on low. Repeat this process until all the dry and milk ingredients are fully combined, making sure to scrape down the sides of the bowl as necessary.
-
Scoop into the prepared cupcake pan, filling each liner two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a cooling rack. Allow to cool completely before frosting.
Chocolate Buttercream Frosting
-
In a mixer cream the softened butter until smooth. Slowly add the powdered sugar and cocoa powder, mixing on low speed. Add the vanilla extract and heavy cream, then increase the speed to medium-high and whip until light and fluffy.
-
Once the cupcakes have cooled completely, frost the cupcakes. Enjoy!
Note
- Make buttermilk at home – No buttermilk? Just mix 1/2 tablespoon of lemon juice or vinegar with 1/2 cup of milk and let it sit for a few minutes.
- Use room temperature ingredients – Room-temperature ingredients emulsify better, creating a smoother batter and a lighter, fluffier cake.
- Sift the powdered sugar – This ensures a super smooth frosting with no lumps.
- To get that bakery-style swirl like in my pictures, use a piping bag with a large star tip. But if you’re keeping it simple, a spatula works just as well—either way, they’ll taste amazing!
- This recipe makes 15-16 cupcakes. To make this cupcake recipe into an 8" round 2-layer cake or a 9x13 cake follow this Vanilla Cake recipe.
