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Vanilla Cupcakes with Chocolate Frosting Recipe
Ben Carraoli

Vanilla Cupcakes with Chocolate Frosting Recipe

When I made these vanilla cupcakes with chocolate frosting 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.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. Beat the butter and sugar together until light and fluffy. This step adds air to the batter, which helps create soft cupcakes.
  3. Mix in the egg, egg white, and vanilla until just combined. Avoid overmixing to keep the batter light.
  4. Alternate adding the dry ingredients and buttermilk to the batter. Start and end with dry ingredients, mixing gently until just combined.
  5. Fill each liner about two-thirds full and bake for 15–20 minutes. Let the cupcakes cool completely before frosting.
  6. Beat butter and cream cheese until smooth. Add cocoa powder, salt, and powdered sugar gradually until fluffy and creamy.
  7. 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.