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Vanilla Cupcakes with Chocolate Frosting

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Vanilla Cupcakes with Chocolate Frosting

Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr 30 mins

These vanilla cupcakes with chocolate frosting are perfectly moist with the softest cupcake crumb and delicious buttery vanilla flavor. You'll love the creamy chocolate buttercream!

Course: Dessert
Servings: 16 cupcakes
Calories: 389 kcal

Ingredients
Vanilla Cupcakes

  • 1 1/2 cup cake flour* (not self rising)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter , room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk , in addition to the 2 other eggs
  • 2 tsp vanilla extract
  • 1/3 cup buttermilk**
  • 1/4 cup sour cream

Chocolate Frosting

  • 1 cup unsalted butter , softened
  • 3-4 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4-6 tbsp whipping cream

Instructions
Make the Vanilla Cupcakes

  1. Preheat the oven to 350F degrees & line muffin trays with muffin papers. (You'll get 16-18 cupcakes total)
  2. In a medium bowl sift together the flour, baking powder, baking soda and salt. 
  3. In a large bowl using an electric mixer, beat together the butter and sugar until very fluffy. 
  4. Beat in the eggs and vanilla. 
  5. In a liquid measuring cup or bowl, whisk together the buttermilk and sour cream. 
  6. Slowly beat in the flour mixture and buttermilk mixture into the butter, adding about 1/3 of each at a time and alternating between adding flour and milk. Careful not to over mix. 
  7. Spoon the batter into the prepared muffin pan, filling each about 2/3 full. 
  8. Bake for 15-18 minutes, or until an inserted toothpick comes out clean. 

Make the Chocolate Frosting

  1. In a large bowl using an electric mixer, beat the butter until fluffy. 
  2. Carefully beat in 2 cups of powdered sugar. 
  3. Then beat in the cocoa powder, vanilla and salt. 
  4. Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1-2 tablespoons whipping cream until the desired consistency and sweetness level is reached. 
  5. Frost the cupcakes using a knife or a piping bag (I used a piping bag with a 1M tip). 

Recipe Notes
*Cake flour can be substituted for  1 1/4 cup all purpose flour and 1/4 cup cornstarch.
**If you don't have buttermilk, 1% or 2% milk can be substituted instead.

Source : https://www.justsotasty.com/vanilla-cupcakes-with-chocolate-frosting/
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