Vanilla Cupcakes with Chocolate Frosting
Vanilla cupcakes with chocolate frosting are the ultimate combo. You get that soft, fluffy vanilla cake that melts in your mouth, and then the rich, smooth chocolate frosting on top takes it to another level. It’s simple, but always hits the spot, whether you’re treating yourself or sharing with friends!
Equipment
- 1 standard muffin/cupcake pan
Ingredients
- 6 tablespoon (84 g) unsalted butter softened to room temperature
- ⅔ cup (133 g) granulated sugar
- 2 tablespoon (28 g) neutral oil
- 1 (56 g) whole egg room temperature
- 1 (30 g) egg white room temperature
- 1 tablespoon (13 g) vanilla extract
- 1¼ cups (150 g) all purpose flour
- ¾ teaspoon (3 g) baking powder
- ¼ teaspoon (1 g) baking soda
- ¼ teaspoon (1.5 g) salt
- ½ cup (125 g) buttermilk room temperature
Chocolate Cream Cheese Frosting
- ½ cup (113.5 g) unsalted butter softened to room temperature
- 8 oz. (226.8 g) full fat brick cream cheese cold, straight from the fridge
- ¼ cup (25 g) dutch process cocoa powder
- ¼ teaspoon (1.5 g) salt
- 2 cups (240 g) powdered sugar
Instructions
Vanilla Cupcakes
- Preheat the oven to 350℉ / 178℃Line a 12 cup muffin/cupcake pan with liners and set aside.In a medium bowl, combine the flour, baking soda, baking powder, and salt and whisk until combined.1¼ cups (150 g) all purpose flour, ¾ teaspoon (3 g) baking powder, ¼ teaspoon (1 g) baking soda, ¼ teaspoon (1.5 g) salt
- In the bowl of a stand mixer fitted with a paddle attachment (you could also use a hand mixer), cream together the butter and sugar until smooth, light in color, about 3 minutes. Then add the oil and mix for 30 seconds. Add in the egg + egg white and vanilla extract and beat well until completely combined.6 tablespoon (84 g) unsalted butter, ⅔ cup (133 g) granulated sugar, 2 tablespoon (28 g) neutral oil, 1 (56 g) whole egg, 1 (30 g) egg white, 1 tablespoon (13 g) vanilla extract
- Sift in half the dry ingredients and slowly mix, then add all the buttermilk and mix for 20 seconds, then add the remaining dry ingredients and mix until just incorporated. You don't want to over mix this batter.1¼ cups (150 g) all purpose flour, ¾ teaspoon (3 g) baking powder, ¼ teaspoon (1 g) baking soda, ¼ teaspoon (1.5 g) salt, ½ cup (125 g) buttermilk
- Divide into the prepared standard 12 cup muffin/cupcake pan. I use a. 3 tablespoon cookie scoop to divide the batter evenly.Bake for 15-20 minutes. A toothpick inserted should come out clean.
Chocolate Cream Cheese Frosting
- In a stand mixer fitted with a paddle attachment (you could use a hand mixer), beat the butter and cream cheese until smooth and light in color, about 2-3 minutes.½ cup (113.5 g) unsalted butter, 8 oz. (226.8 g) full fat brick cream cheese
- Add the salt, cocoa powder, then powdered sugar ½ cup at a time and beat on low until completely combined. Then increase the speed and beat until smooth and fluffy, for 2-3 minutes.¼ cup (25 g) dutch process cocoa powder, ¼ teaspoon (1.5 g) salt, 2 cups (240 g) powdered sugar
- OPTIONAL: If the buttercream is too thick, add milk one tablespoon at a time until the buttercream is smooth. Beat an extra 2-3 minutes until it's a fluffy and a smooth consistency.
- You can smother the frosting on each cupcake or place in a piping bag and pipe rosettes. I used a 1M Wilton tip.
Nutrition
Calories: 393kcalCarbohydrates: 44gProtein: 4gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 228mgPotassium: 95mgFiber: 1gSugar: 32gVitamin A: 701IUCalcium: 55mgIron: 1mg
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