Vanilla Cupcakes with Chocolate Frosting
Equipment
- 1 muffin tin 12-cup
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 piping bag optional
- 1 piping tip optional
Ingredients
- 1 1/2 cup all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1/4 cup sour cream room temperature
- 1/2 cup unsalted butter softened
- 2 1/4 cup powdered sugar sifted
- 1/3 cup unsweetened cocoa powder sifted
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 3–4 tablespoons milk or heavy cream room temperature
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt until well combined.
- In a large mixing bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- In a small bowl stir together the milk and sour cream until smooth.
- Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
- Add half of the milk-sour cream mixture and mix on low just until incorporated.
- Repeat by adding another third of the dry ingredients, then the remaining milk mixture, and finish with the last third of dry ingredients, mixing only until a smooth batter forms.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes before frosting.
- While the cupcakes cool, make the frosting by beating the softened butter in a medium bowl on medium speed until creamy and pale, about 2 minutes.
- In a separate bowl whisk together the powdered sugar, cocoa powder, and salt until no lumps remain.
- Gradually add the dry mixture to the butter, mixing on low speed and scraping down the sides of the bowl as needed.
- Add the vanilla extract and 3 tablespoons of milk or cream, then beat on medium-high speed for 1–2 minutes until the frosting is smooth and fluffy, adding an extra tablespoon of milk if needed for a spreadable consistency.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a tip or use a spatula to spread it generously on top of each cupcake.
- Serve immediately or store the frosted cupcakes in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days.
Notes
For best results, ensure all refrigerated ingredients are at room temperature before mixing, as this helps the batter and frosting come together smoothly and creates a lighter cupcake crumb. Avoid overmixing once the flour is added to prevent dense cupcakes, and always check doneness a minute or two early since ovens vary. If your frosting seems too thick, add milk a teaspoon at a time; if it’s too thin, beat in a bit more powdered sugar until it holds soft peaks. Let cupcakes cool fully before frosting so the butter-based frosting doesn’t melt, and feel free to customize with sprinkles, a pinch of espresso powder in the frosting for deeper chocolate flavor, or doubling the recipe when baking for a crowd.
Tried this recipe?Let us know how it was!