These Vanilla Cupcakes with Chocolate Frosting are soft, fluffy, and perfectly sweet—a classic combination that never goes out of style. Made with simple pantry staples, the cupcakes are light and tender with a rich, buttery vanilla flavor. They’re topped with a creamy, smooth chocolate frosting that’s rich and indulgent without being overly sweet. Whether you’re baking for a birthday, holiday, or just because, these cupcakes are always a hit!
There’s something undeniably comforting about a classic Vanilla Cupcake with Chocolate Frosting, and I can confidently say these are the best vanilla bean cupcakes you’ll ever make. They’re incredibly soft, fluffy, and full of rich vanilla flavor in every bite. Topped with swirls of creamy, fudgy chocolate frosting, they strike the perfect balance of sweetness and indulgence. Best of all, they come together in one bowl with simple pantry ingredients—making them an easy, go-to dessert for birthdays, celebrations, or any sweet craving
For more cupcake recipes try my funfetti cupcakes , chocolate strawberry cupcakes or snickers cupcakes.
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Why You’ll Love This Recipe
- Great for any occasion – Ideal for birthdays, parties, or just because!
- Perfect Vanilla Cupcake – They are Light, fluffy, and moist vanilla cupcakes that melt in your mouth.
- Rich chocolate frosting – Silky and chocolatey without being too sweet.
- Simple ingredients – Made with pantry staples, no fancy tools or ingredients needed.
For the Cupcakes
For the Frosting
Ingredient Notes
For the Vanilla Cupcakes:
- Cake flour – Cake flour has less protein and gluten than all purpose flour, giving the cupcakes the softest crumb.Measure correctly to avoid dense cupcakes. You can also use all purpose flour in case cake flour is not available.
- Baking powder – Helps the cupcakes rise for a soft, fluffy texture.
- Butter – Adds rich flavor and moisture. Use unsalted, softened to room temperature.
- Sugar – Sweetens the cupcakes and helps with tenderness.
- Eggs – Add structure and moisture. Use room temperature for best results.
- Buttermilk- This adds additional tang and helps to tenderize the gluten, giving the cake a softer texture. To make your own buttermilk you can simple add 1 teaspoon white vinegar or lemon juice to 1 cup of whole milk and let that stand for 5-10 minutes. Plain greek yogurt or sour cream can also be used.
- Vanilla Bean Paste – For the most concentrated vanilla flavor I like using vanilla bean paste.You can also use high-quality pure vanilla extract in case paste is not available.
- Rainbow Sprinkles – Optional to decorate the cupcakes.
For the Chocolate Cream Cheese Frosting:
- Butter – Softened unsalted butter forms the base of the buttercream.
- Cream Cheese – Use full fat philadephia style cream cheese.
- confectioners sugar – Sweetens and gives structure to the frosting.
- Cocoa powder – Use unsweetened cocoa powder for deep chocolate flavor.
- Heavy cream – Helps achieve a smooth, spreadable texture.Make sure to use whipping cream with at least 35% fat.
- Vanilla extract – Enhances the chocolate flavor.
Step-by-Step Instructions
Here is how to make these vanilla cupcakes recipe. You can use a stand mixer fitted with a paddle attachment or a large mixing bowl with a handheld mixer. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
For the Vanilla Cupcakes:
Step 1: Mix Dry Ingredients. In a medium bowl, whisk together flour, baking powder, and salt.
Step 2: Combine Wet Ingredients. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat together sugar, softened butter, egg and vanilla extract on medium-high speed for 3-4 minutes until smooth.
Step 3: Mix the Batter. With the mixer on low speed gradually add the flour mixture to the wet ingredients along with the buttermilk, stirring gently until just combined. Do not over mix.
Step 4: Fill & Bake. Using an ice cream scoop evenly divide the cupcake batter among the six liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Transfer them to a wire rack to cool completely.
Let them cool for 30-60 minutes, making sure they’re at room temperature before frosting.
For the Chocolate Frosting:
Step 1: Beat butter and cream cheese. In a large bowl, using a hand whisk or electric mixer on high speed, beat the softened cream cheese and butter together until smooth and creamy. Sift in the icing sugar and cocoa powder, then beat again until fully combined and fluffy.
Step 2: Add vanilla and cream. Mix in the vanilla extract, then add the slightly warmed heavy cream and beat until incorporated. This helps loosen the mixture slightly and adds a silky texture.
Step 3: Add melted chocolate. With the mixer on low speed, slowly add the melted and slightly cooled chocolate. Continue to beat until the frosting is smooth, rich, and glossy.
Step 4: Chill before piping. Refrigerate the frosting for 30–40 minutes, or until thick enough to pipe or spread. Using a piping bag fitted with a piping tip of your choice, Pipe or spread the buttercream onto the cooled cupcakes.
Tips & Tricks
- Use room temperature ingredients – This helps the batter mix evenly for a better crumb.
- Don’t overmix the batter – Mix until just combined to avoid dense cupcakes.
- Use a kitchen scale. I always recommend using a food scale for accuracy. If you don’t have one, always spoon-measure your flour. Fluff up the flour first before spooning it into your measuring cup- don’t pack it in!
- Check for Doneness – Cupcakes are done when a toothpick inserted in the center comes out clean.Over baking will lead to dry and dense cupcakes.
- Sift the dry ingredients – Make sure to sift the powdered sugar and cocoa powder. This removes lumps and makes the frosting smoother.
- Chill the frosting slightly – If it feels too soft to pipe, pop it in the fridge for 10–15 minutes.
FAQs
Yes! You can bake the cupcakes a day ahead and frost them before serving. Store them in an airtight container.
Absolutely. These vanilla cupcakes go well with chocolate ganache, vanilla buttercream, or even whipped cream.
This could be due to overbaking or measuring flour incorrectly. Be sure to spoon and level your flour and check doneness with a toothpick.
Butter adds rich flavor and structure to the cupcakes, but you can substitute it with oil for a softer texture, or use half butter and half oil for added moisture. Just note that the flavor will be slightly different. If using oil, choose a neutral oil like vegetable or canola oil.
Yes! you can use two 8 inch round pans and turn this into a layered vanilla cake.
Yes, the chocolate frosting can be made a day in advance and stored in an airtight container in the refrigerator. Let it come to room temperature and re-beat it until smooth before using.
Storage & Freezing
- Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing (Unfrosted Cupcakes): Let the unfrosted cupcakes cool completely. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw at room temperature before frosting.
- Freezing (Frosted Cupcakes): Freezing frosted cupcakes can be a bit trickier. Place the frosted cupcakes on a baking sheet and freeze them for about 30 minutes to firm up the frosting. Then, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. Thaw at room temperature. The frosting texture might slightly change after freezing
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Recipe
Vanilla Cupcakes With Chocolate Frosting
Equipment
- Stand or Hand Mixer
- 12-cup Muffin Tin
Ingredients
For the vanilla cupcakes:
- ½ cup unsalted butter at room temperature
- ⅔ cup white sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla bean paste or 1 tablespoon pure vanilla extract
- 1 ⅛ cups cake flour
- 2 teaspoons baking powder
- ¼ tsp salt
- ½ cup buttermilk at room temperature
For the Frosting:
- ½ cup cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- 1 cup confectioner's or powdered sugar sifted
- ½ cup unsweetened cocoa powder sifted
- ½ cup heavy whipping cream slightly warmed
- ½ cup dark chocolate melted
Instructions
For the Frosting:
- In a large bowl using a hand whisk or an electric mixer at high beat the cream cheese and butter until softened.
- With the mixer on low speed add the powdered sugar and cocoa powder and beat well.
- Add the slightly warmed heavy cream and melted chocolate and beat for 3-4 minutes until well combined or until the frosting is light and fluffy.
- Refrigerate the frosting for 30-40 minutes until thick enough to pipe.
For The Vanilla Cupcakes:
- Preheat the oven to 350°F and line a 12 cavity cupcake tins with paper liners. Set aside.
- In a small bowl stir together the cake flour, salt and baking powder.
- In a large mixing bowl beat the softened butter and granulated sugar on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.
- Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla bean paste.
- Alternate mixing in the dry ingredients and the buttermilk in 2 batches, starting with the buttermilk and ending with the dry ingredients. Do not Overmix the batter.
- Use a large cookie scoop to divide the batter evenly into the prepared cupcake tins and bake for 18-20 minutes or until the cupcakes are lightly golden brown and spring back when pressed.
- Take out of the oven and transfer to a cooling rack. Let the cupcakes cool completely before frosting.
Assemble The Cupcakes:
- Transfer the prepared chocolate frosting to a piping bag and pipe a big dollop on top of each cupcake. Optionally top the cupcakes with sprinkles and enjoy!
Notes
- If the frosting feels too thick you can add a little bit of heavy cream to thin it out.
- If you prefer your frosting to be on the sweeter side you can add an additional ¼ cup of icing sugar.
- Ensure the cupcakes are cooled completely before frosting.
- Be careful not to over-mix the cupcake batter. Only mix until you see no specs of flour in the batter.
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