Light, fluffy vanilla cupcakes with chocolate frosting - the perfect treat for any occasion! Easy to make and irresistibly delicious.
These vanilla cupcakes are soft, fluffy, and incredibly easy to make! Made from scratch with simple ingredients, they turn out moist and delicious. Top them with rich chocolate frosting for a classic combo, or mix it up with your favorite toppings!
This vanilla cupcake recipe has been my go-to comfort bake for years. Soft, tender yellow cupcakes topped with rich chocolate buttercream that's so good, you'll want to lick the spatula (and honestly, who wouldn't? 😉).
These cupcakes aren't fussy or over-the-top-they're the kind that bring back memories of childhood birthdays and baking with loved ones. Simple, delicious, and guaranteed to put a smile on everyone's face. To me, they're the best vanilla cupcakes with chocolate frosting!
Love easy vanilla recipes? try my No Churn Vanilla Ice Cream (with a secret ingredient), my easy Bread Pudding with Homemade Vanilla Sauce, or my Vanilla Swiss Roll.
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❤️ Why You'll Love This Recipe
- Simple to make - You'll love how easy this cupcake recipe is.
- Soft and Fluffy - These cupcakes have a light, airy texture with a delicious vanilla flavor in every bite.
- Simple Ingredients - Made with pantry staples, so no fancy ingredients required!
- Perfect for Any Occasion - Great for birthdays, celebrations, or just a mid-week treat.
- Customizable Toppings - Pair them with classic chocolate frosting, cream cheese frosting, or keep it simple with a dusting of powdered sugar.
- Foolproof & Beginner-Friendly - Easy to make with step-by-step instructions, perfect for all skill levels.
What You Need to Make This Recipe
Ingredients for Vanilla Cupcakes
- Flour - Provides structure; all-purpose flour works best.
- Sugar - Adds sweetness and helps create a tender crumb.
- Baking Powder - Gives the cupcakes a light and fluffy rise.
- Salt - Enhances flavor and balances sweetness.
- One Egg - Adds moisture and helps bind the ingredients together.
- Butter - Adds richness and flavor; use unsalted for better control of salt.
- Buttermilk - Keeps the cupcakes moist and adds a slight tang for balance.
- Vanilla Extract - Infuses the cupcakes with classic vanilla flavor.
- Light Vegetable Oil - Helps keep the cupcakes extra soft and moist.
Ingredients for Chocolate Frosting
- Butter - The base of a smooth and creamy frosting; use unsalted for better control of flavor.
- Powdered Sugar (aka confectioners' sugar) - Sweetens the frosting and creates a smooth, fluffy texture.
- Unsweetened Cocoa Powder (Preferably Dutch-Process) - Gives the frosting a deep, rich chocolate flavor.
- Heavy Cream - Helps achieve a creamy, spreadable consistency.
- Vanilla Extract - Enhances the chocolate flavor with a hint of warmth.
- Salt - Balances sweetness and enhances the overall taste.
See the recipe card at the end of the post for quantities.
Equipment You'll Need
- Mixing bowls
- Whisk
- Hand mixer (or a stand mixer fitted with a paddle attachment)
- Piping bag and tip
- Cupcake liners
- Muffin tin
How to Make Vanilla Cupcakes with Chocolate Frosting
Step-by-Step Instructions
Make the vanilla cupcakes
1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In another large mixing bowl, beat the unsalted butter and sugar together until light and fluffy, about 3 minutes.
3. Beat in the egg and the vanilla extract.
4. Then add the buttermilk and oil, mixing until fully combined.
5. Gradually add the dry ingredients and mix until just combined-do not overmix!
6. Divide the batter evenly among the cupcake liners and then bake.
Let the cupcakes cool completely before frosting them.
Make the chocolate frosting
1. In a mixing bowl, beat the butter until creamy, about 2-3 minutes.
2. Add the powdered sugar, vanilla extract, and cocoa powder, and half of the cream, mixing on low and gradually increasing the speed.
3. Add the remaining cream and beat on high for about 1-2 more minutes, until light and fluffy.
Frost the cooled cupcakes using a piping bag or spatula.
Recipe Notes
Make-Ahead Options
The cupcakes can be baked a day ahead and stored at room temperature in an airtight container.
Frosting can be made up to about 2 days in advance and refrigerated. Let it come to room temperature and beat it for a few seconds before using, just to make it creamy again.
Substitutions
Swap vanilla extract with ground vanilla bean powder, about ½ teaspoon. You could also use vanilla bean paste for a deeper flavor, I suggest 1 teaspoon.
Storage Tips & Freezing Instructions
- Store unfrosted cupcakes at room temperature for up to a day or in the refrigerator for 3 - 4 days.
- Frosted cupcakes should be stored in the refrigerator (for up to 3 days) and brought to room temperature before serving.
- I usually freeze these cupcakes unfrosted in a single layer on a baking sheet before wrapping them in plastic wrap and transferring to an airtight freezer-safe container. They will freeze well for up to about 2 months. Thaw overnight in the fridge.
Variations
- Real Vanilla Cupcakes - I love using ground vanilla bean powder! It makes such a difference in flavor.
- Chocolate Chip Vanilla Cupcakes - Fold ½ cup of chocolate chips into the batter.
- Lemon Vanilla Cupcakes - Add 1 tablespoon of fresh lemon zest to the batter.
- Funfetti Cupcakes - Mix ½ cup of colorful sprinkles into the batter for a festive look!
✔ Tips for Success
- Weigh your ingredients for accuracy and consistent results.
- Use room-temperature ingredients for smoother mixing.
- Avoid overmixing to keep cupcakes light and fluffy.
- Let cupcakes cool completely before frosting so the frosting doesn't melt.
Frequently Asked Questions
The key is using a mix of butter and oil-oil adds moisture, while butter provides rich flavor. Buttermilk also helps keep them soft and tender.
Any kind! Vanilla cupcakes pair well with chocolate buttercream, cream cheese frosting, whipped cream, or even my chocolate ganache and peanut butter ganache. Get creative! 😊
Try adding citrus zest or almond extract for extra depth. You can also mix in spices like cinnamon or cardamom, swirl in fruit preserves, or fill them with caramel or ganache for a fun twist!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
More Cupcake Recipes to try!
Recipe
Easy Vanilla Cupcakes with Chocolate Frosting
Ingredients
For the cupcakes
- 1 ¼ cup all purpose flour (155g)
- 1 ½ teaspoons baking powder
- a pinch of salt
- ¼ cup unsalted butter, at room temperature (57g)
- ¾ cup sugar (150g)
- 1 medium or large egg, at room temperature
- 2 teaspoons vanilla extract
- ½ cup buttermilk, at room temperature (or add ½ tablespoon vinegar to ½ cup milk, stir and let it sit for a few minutes)
- 2 tablespoons light vegetable oil
For the chocolate frosting (makes about 2 cups)
- ½ cup unsalted butter, soft, at room temperature (113g / 8 tablespoons)
- 2¾ cups sifted powdered sugar plus more as needed (330g)
- ¾ cup unsweetened cocoa powder I use dutch-process (90g)
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ⅓ cup heavy cream, plus more if needed (83ml) (or whole milk)
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
Make the cupcakes
- Preheat your oven to 350°F / 180°C.
- Line a cupcake pan with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.1 ¼ cup all purpose flour (155g), 1 ½ teaspoons baking powder, a pinch of salt
- Using a hand mixer or stand mixer, beat the butter and sugar on medium-high speed until light and fluffy.¼ cup unsalted butter, at room temperature (57g), ¾ cup sugar (150g)
- Add the egg and vanilla extract to the butter mixture and mix well.1 medium or large egg, at room temperature, 2 teaspoons vanilla extract
- Add the buttermilk and oil, mixing until fully combined. Be sure to scrape down the sides and bottom of the bowl to incorporate all the ingredients.½ cup buttermilk, at room temperature, 2 tablespoons light vegetable oil
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined-be careful not to overmix.
- Scoop the batter into the liners, filling them only about ⅔ full to prevent overflow while baking. A cookie scoop works great for even portions.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Make sure the cupcakes are completely cool before frosting.
Make the chocolate frosting
- Using a hand mixer or stand mixer, beat the butter on medium speed for 2-3 minutes until it's smooth and creamy.½ cup unsalted butter, soft, at room temperature (113g / 8 tablespoons)
- Add the powdered sugar, vanilla extract, cocoa powder, salt, and half of the heavy cream (or milk). Start on low speed to avoid a sugar cloud and mix until smooth, about a minute.2¾ cups sifted powdered sugar plus more as needed (330g), ¾ cup unsweetened cocoa powder I use dutch-process (90g), ¼ teaspoon salt, 1 teaspoon vanilla, ⅓ cup heavy cream, plus more if needed (83ml) (or whole milk)
- Add the remaining heavy cream (or milk) and increase the speed to medium-high. Beat for another 1-2 minutes until light and fluffy.
- Adjust the consistency if needed: If too runny, add more powdered sugar. If too thick, add a little more cream, a teaspoon at a time, until you reach the desired consistency.
- Use immediately to frost the cooled cupcakes.
- Enjoy!
Notes
- Measure Precisely: Use a kitchen scale to weigh ingredients for the most accurate and consistent results.
- Room Temperature Matters: Make sure all chilled ingredients are at room temperature so the batter blends smoothly and evenly.
- Mix Gently: Avoid overmixing the batter to prevent dense, tough cupcakes.
- Check for Doneness: Insert a toothpick into the center of a cupcake-it should come out clean when they're fully baked.
- Cool Completely: Let the cupcakes to cool completely before topping with frosting or it will melt.
Julia
These cupcakes look divine!
Voula
Thanks, Julia!