When I made this Vanilla Cupcakes with Chocolate Frosting Recipe for the first time, I knew they were going to be a regular in my baking rotation. The cupcakes turned out incredibly soft, moist, and full of warm vanilla flavor. That rich chocolate frosting on top took them to a whole new level.
I love how simple yet bakery-style these cupcakes feel. Every bite melts in your mouth and feels comforting. If you’re looking for a classic cupcake recipe that never disappoints, this one is it. You can also enjoy similar fresh and vibrant flavors in dishes like Mexican Street Corn Pasta Salad Recipe for a fun, savory side.
Ingredients
Below are the ingredients you’ll need, along with tips to help you get the best results.
Ingredients
Vanilla Cupcakes
- 6 tablespoons unsalted butter, softened – Soft butter creams easily and creates a fluffy crumb.
- ⅔ cup granulated sugar – Provides sweetness and helps give structure.
- 2 tablespoons neutral oil – Keeps cupcakes moist even after cooling.
- 1 whole egg, room temperature – Adds richness and stability.
- 1 egg white, room temperature – Makes the cupcakes lighter and softer.
- 1 tablespoon vanilla extract – Pure vanilla gives the best flavor.
- 1¼ cups all-purpose flour – Perfect for soft yet sturdy cupcakes.
- ¾ teaspoon baking powder – Helps cupcakes rise evenly.
- ¼ teaspoon baking soda – Reacts with buttermilk for extra lift.
- ¼ teaspoon salt – Balances sweetness and enhances flavor.
- ½ cup buttermilk, room temperature – Keeps cupcakes tender and moist.
Chocolate Cream Cheese Frosting
- ½ cup unsalted butter, softened – Creates a smooth frosting base.
- 8 oz full-fat cream cheese, cold – Cold cream cheese prevents runny frosting.
- ¼ cup cocoa powder – Gives rich chocolate flavor.
- ¼ teaspoon salt – Enhances chocolate taste.
- 2 cups powdered sugar – Sweetens and thickens the frosting.
Note: This recipe makes 12 cupcakes, based on the ingredient quantities listed above.
Variations
- Dairy-Free Version:
Use dairy-free butter and cream cheese, and replace buttermilk with almond or oat milk mixed with lemon juice. - Sugar-Free Option:
Substitute granulated sugar and powdered sugar with baking-friendly sugar alternatives according to package ratios. - Flavor Boost:
Add espresso powder to the chocolate frosting for a deeper chocolate taste. - Vanilla Twist:
Mix almond extract or vanilla bean paste into the cupcake batter for enhanced flavor. - Different Frosting:
Swap chocolate frosting with vanilla buttercream, strawberry frosting, or whipped cream topping. You can also try a protein-packed twist with a main course like Grilled Steak Bowl with Creamy Sauce & Grilled Zucchini Recipe for a complete meal experience.
Cooking Time
Prep Time: 10 minutes
Cooking Time: 15–20 minutes
Total Time: 30 minutes
Equipment You Need
Cupcake pan – Holds and shapes the cupcakes while baking.
Cupcake liners – Prevent sticking and make cleanup easier.
Mixing bowls – For combining wet and dry ingredients separately.
Electric or hand mixer – Helps cream butter and sugar smoothly.
Measuring cups and spoons – Ensures accurate ingredient amounts.
How to Make Vanilla Cupcakes with Chocolate Frosting Recipe
These steps walk you through the process from start to finish in a simple way.
Prepare the Oven and Pan
Preheat your oven to 350°F (180°C) and line a cupcake pan with liners. Preparing everything in advance helps the cupcakes bake evenly and smoothly.
Cream Butter and Sugar
Beat the butter and sugar together until light and fluffy. This step adds air to the batter, which helps create soft cupcakes.
Add Eggs and Vanilla
Mix in the egg, egg white, and vanilla until just combined. Avoid overmixing to keep the batter light.
Mix Dry and Wet Ingredients
Alternate adding the dry ingredients and buttermilk to the batter. Start and end with dry ingredients, mixing gently until just combined.
Bake the Cupcakes
Fill each liner about two-thirds full and bake for 15–20 minutes. Let the cupcakes cool completely before frosting.
Make the Chocolate Frosting
Beat butter and cream cheese until smooth. Add cocoa powder, salt, and powdered sugar gradually until fluffy and creamy.
Frost and Finish
Pipe or spread frosting onto cooled cupcakes. Decorate as desired and enjoy.
Additional Tips for Making This Recipe Better
- After making this recipe several times, these tips really help:
- I always use room-temperature ingredients for smoother batter.
- I avoid overmixing once flour is added to keep cupcakes soft.
- I let cupcakes cool fully before frosting to prevent melting.
- I chill the frosting briefly if it feels too soft for piping.
How to Serve Vanilla Cupcakes with Chocolate Frosting Recipe
Serve these cupcakes on a cake stand for a bakery-style look. Add chocolate shavings, sprinkles, or fresh berries for garnish. They pair beautifully with coffee, tea, or a glass of milk and work perfectly for birthdays, parties, or casual desserts.
Nutritional Information
Here’s a quick nutritional overview per cupcake:
Calories – Approximately 390
Protein – About 4g
Carbohydrates – Around 44g
Fat – Roughly 23g
Make Ahead and Storage
Storing
Store frosted cupcakes in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature before serving.
Freezing
Unfrosted cupcakes can be frozen for up to 2–3 months. Thaw completely before frosting and serving.
Why You’ll Love This Recipe
- These cupcakes are a classic favorite for many reasons.
- They’re easy to make with simple pantry ingredients and come together quickly.
- The cupcakes are soft, moist, and perfectly sweet every time.
- The chocolate frosting is rich, creamy, and ideal for piping or spreading.
- The recipe is flexible and easy to customize for different flavors or diets.
Vanilla Cupcakes with Chocolate Frosting Recipe
Ingredients
Method
- Preheat your oven to 350°F (180°C) and line a cupcake pan with liners. Preparing everything in advance helps the cupcakes bake evenly and smoothly.
- Beat the butter and sugar together until light and fluffy. This step adds air to the batter, which helps create soft cupcakes.
- Mix in the egg, egg white, and vanilla until just combined. Avoid overmixing to keep the batter light.
- Alternate adding the dry ingredients and buttermilk to the batter. Start and end with dry ingredients, mixing gently until just combined.
- Fill each liner about two-thirds full and bake for 15–20 minutes. Let the cupcakes cool completely before frosting.
- Beat butter and cream cheese until smooth. Add cocoa powder, salt, and powdered sugar gradually until fluffy and creamy.
- Pipe or spread frosting onto cooled cupcakes. Decorate as desired and enjoy.
Notes
- I always use room-temperature ingredients for smoother batter.
- I avoid overmixing once flour is added to keep cupcakes soft.
- I let cupcakes cool fully before frosting to prevent melting.
- I chill the frosting briefly if it feels too soft for piping.