Easy Vanilla Cupcakes with Chocolate Frosting
Light, fluffy vanilla cupcakes with chocolate frosting – the perfect treat for any occasion! Easy to make and irresistibly delicious.
Servings 12
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)
- 1 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)
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), 1 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
Want to keep it classic? If you'd rather use vanilla buttercream instead of chocolate, you can find it in my recipe for Vanilla Cake With Strawberry Filling.
Storage & Freezing
You can keep frosted cupcakes fresh in an airtight container for 3 to 4 days at room temperature, or store them in the fridge for up to 3 days and let them come to room temperature before serving.
You can freeze cupcakes, with or without frosting, for up to 2–3 months (I usually freeze them in a single layer, individually wrap them in plastic wrap, and then transfer to an airtight container). Just thaw them in the fridge overnight before serving.
Baking Tips for Perfect Cupcakes
- 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.
