Vanilla Cupcakes with Chocolate Frosting
You have to make these vanilla cupcakes with chocolate frosting for your next event! These are the perfect classic soft and fluffy cupcakes for any occasion.
Equipment
Ingredients
Vanilla Cupcakes
- ¼ cup butter, softened (regular or dairy free)
- ¼ cup oil (canola oil, vegetable oil, grapeseed oil, or sunflower oil)
- 2 eggs
- 2 teaspoon vanilla extract
- ⅔ cup granulated sugar
- 1¼ cup all-purpose flour
- 2 Tablespoons cornstarch
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk of choice (regular or dairy free)
Chocolate Buttercream
- 1½ cup butter, softened (regular or dairy free)
- 1¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 2¾-3 cups powdered sugar (icing sugar)
- milk of choice as needed for consistency (dairy free or regular)
Instructions
- Preheat the oven to 350°F and line one cupcake tin with liners. Set aside.
- Using a hand mixer or stand mixer with the paddle attachment, beat the butter and oil together until combined. Add in the eggs and vanilla extract.
- Mix in the granulated sugar.
- Add in flour, cornstarch, salt, and baking powder to a separate bowl and whisk together.
- Alternate slowly adding in the milk and the dry ingredients. Mix until combined.
- Add the cupcake batter to the cupcake tin, filling each cavity ⅔ full. Bake for 13-16 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
- Let the cupcakes cool in the pan for 10-15 minutes. While they cool, make the buttercream.
Chocolate Buttercream
- In the bowl of a standing mixer or handheld mixer, beat butter and cocoa powder until smooth.
- Add in the vanilla extract, then add the icing sugar, ¼ cup at a time until desired consistency is reached. If the buttercream is too thick, add in milk 1 tablespoon at a time to thin it out to the consistency you want. If it's too thin, add in more confectioner's sugar (powdered sugar) ¼ cup at a time.
- Once the cupcakes have cooled completely, frost and enjoy!
Video
Notes
Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Measuring Flour: Either measure your flour using a kitchen scale or use the proper scoop and level method.
Storage and Freezing Instructions:
The cake can be stored covered at room temperature for 3-4 days.
You can store leftover buttercream in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then re-whip it using a handheld or standing mixer before frosting the cakes.
Nutrition
Calories: 544kcal | Carbohydrates: 64g | Protein: 5g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 460mg | Potassium: 165mg | Fiber: 4g | Sugar: 41g | Vitamin A: 1284IU | Calcium: 93mg | Iron: 2mg