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!
Ingredients
- 4 ounces unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 ¼ teaspoons vanilla extract
- ½ cup buttermilk room temperature
- 2 tablespoons sour cream room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Chocolate Buttercream Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ tablespoons heavy cream
- ½ cup cocoa powder
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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!
Notes
- Make buttermilk at home – No buttermilk? Just mix ½ tablespoon of lemon juice or vinegar with ½ 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.
Tried this recipe?Let us know how it was!