Moist Vanilla Cupcakes with Chocolate Frosting
This moist vanilla cupcake recipe is a classic. It only gets better when paired with an ultra rich chocolate buttercream frosting. This recipe can be made into cupcakes, sheet cake, or layer cake.
OVERVIEW
- Skill Level: Beginner
- Mixing Method: The Blending Method
- Component Used: Chocolate Buttercream Frosting
A moist vanilla cupcake recipe is something every baker should have in their back pocket. It’s perfect for all occasions such as birthdays, parties, or a fun weekend activity to make with kids. It’s a quick and easy recipe that can used to make cupcakes as well as a layer cake or sheet cake.
The only way my vanilla cupcake recipe could get any better is to pair it with a rich chocolate buttercream frosting. Vanilla plus chocolate is the perfect flavor combination. Add colorful sprinkles for a fun pop of color!
Why you’ll love this recipe
- Texture: While my vanilla cupcakes are incredibly moist, the chocolate buttercream is silky and smooth.
- Flavor: Vanilla and chocolate is a classic flavor combination for good reason. Be sure to use a high quality vanilla extract and cocoa powder.
- Quick and easy: The mixing method for these cupcakes couldn’t be easier, no creaming required. The batter can be made in about 15 minutes and the buttercream only takes about 10 minutes.
- Perfect for all occasions: Bring these cupcakes to any type of gathering such as birthdays, Mother’s Day, Valentine’s Day, or share with friends and family just because.
Variation Ideas
Vanilla cake and chocolate frosting is a classic flavor combination but here are a few other frosting ideas that go well with vanilla cupcakes.
How to make moist vanilla cupcake recipe
This cupcake recipe features two components: vanilla cake and chocolate buttercream frosting.
Vanilla cupcakes
The process for making the cupcake batter utilizes The Blending Method (also referred to as the One Bowl Method).
What is The Blending Method?
The Blending Method relies on chemical leavening and the liquid in the recipe to make the cake rise. This produces a cake with an incredibly tender texture and a bit of a denser crumb than cakes made with The Creaming Method.
The purpose of this method is to coat the flour and the rest of the ingredients with fat before the liquid is added. Liquid fat is typically used for this method (in this recipe we are using oil) which creates a cake that stays more moist and tender than cakes made with solid fat. Let’s get started!
Make the batter
In a large mixing bowl, soft together the dry ingredients including the flour and baking powder. Whisk in the salt.
Add the oil to the bowl and using a spatula, stir it together. It will look very thick and lumpy.
In a separate mixing bowl, whisk together the granulated sugar and eggs. Whisk for a couple minutes until the mixture has lightened in color to a very pale yellow. Whisk in the vanilla extract.
Add the egg mixture to the bowl with the dry ingredients and add the milk. Gently combine using a spatula. Mix until you no longer see streaks of white flour but then stop. Do not over-mix or the texture will become tough instead of light and fluffy.
Bake the cupcakes
Fill the lined cupcake tins about ⅔ full with batter and bake 1 tray at a time on the center rack of a 350°F/ 175°C oven for 18-22 minutes. The cupcakes are done when they spring back when gently pressed on.
Allow to cool completely before frosting. While they cool, make the frosting.
Chocolate buttercream frosting
The process for making American-style chocolate buttercream is very simple. It is the same method as making my homemade vanilla buttercream with the addition of cocoa powder.
Make the frosting
Start with soft, room temperature butter and beat it in a stand mixer or with a hand mixer until it is light and fluffy. Next, gradually add in the powdered sugar, cocoa powder, and finally the vanilla and salt.
At this point the buttercream will be a thick consistency. Starting with the smaller amount of milk listed, add in the milk and mix together. Keep beating until you have a silky smooth texture. If the buttercream is still a little too thick, add in another splash of milk until the desired texture is achieved. If you go too far and it’s become too thin, add in a bit more powdered sugar.
Frost the cupcakes
Once the cupcakes are completely cooled, frost the cupcakes with the buttercream frosting and add sprinkles if desired.
Frosting made with powdered sugar, known as American-style buttercream, will crust over the longer it is exposed to air. If you plan to add sprinkles, add them immediately after frosting or they won’t stick.
PREP & STORAGE
Make Ahead Cupcakes: Bake cupcakes up to 2 days in advance. Store the cupcakes at room temperature or in the refrigerator on a sheet pan and wrap tightly with plastic wrap. Frost before serving.
Make Ahead Buttercream: Make this buttercream frosting up to 1 week in advance. Store it in the refrigerator in an airtight container. When ready to frost and serve, remove the frosting from the refrigerator, let it come to room temperature, re-whip it using a hand or stand mixer, and frost the cupcakes.
How to Store Frosted Cupcakes: Cupcakes are best served and stored at room temperature. Place the frosted cupcakes in an airtight container for up to 3 days. Try to avoid storing them in the refrigerator as frosted cupcakes tend to dry out if stored there.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this moist vanilla cupcake recipe, you might like to try these other delicious cupcake ideas.
Vanilla Cupcakes with Chocolate Buttercream Frosting
Moist vanilla cupcakes topped with rich chocolate buttercream frosting is a classic! This recipe can be made into cupcakes, sheet cake, or layer cake.
Ingredients
For the vanilla cupcakes
- 360 grams (3 cups) all-purpose flour
- 10 grams (1 tablespoon) baking powder
- ½ teaspoon kosher salt
- 226 grams (1 cup, 240 milliliters) neutral oil (canola, vegetable, safflower, or grapeseed)
- 4 large eggs, room temperature
- 300 grams (1 ½ cups) granulated sugar
- 1 tablespoon vanilla extract
- 227 grams (1 cup, 240 milliliters) milk, room temperature (1%, 2%, or whole)
For the chocolate buttercream frosting
- 453 grams (2 cups, 4 sticks) unsalted butter, room temperature
- 600 grams (5 cups) powdered sugar
- 107 grams (1 ⅓ cups) cocoa powder, natural or dutch-processed
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 56-84 grams (4-6 tablespoons) milk or heavy cream
Instructions
Prep:
- At least 30 minutes before mixing, take the eggs (4 large) and milk (227 grams/ 1 cup) for the cupcake batter out of the refrigerator to come to room temperature. Also take out the butter (453 grams/ 2 cups) for the buttercream to come to room temperature.
- Measure out the rest of the ingredients.
- Position the oven rack to the center position. Preheat the oven to 350°F/ 175°C. Prepare 2 cupcake pans with paper liners.
Make the cupcakes:
- In a large mixing bowl, sift together the all-purpose flour (360 grams/ 3 cups) and baking powder (10 grams/ 1 tablespoon). Add the salt (½ teaspoon) and whisk together.
- Add the oil (226 grams/ 1 cup) to the flour mixture and mix with a spoon or spatula until crumbly.
- In a separate medium mixing bowl, whisk together the granulated sugar (300 grams/ 1 ½ cups) and eggs (4 large) until lightened in color and the volume has increased. Whisk in the vanilla extract (1 tablespoon).
- Pour the egg mixture into the bowl with the flour mixture. Add the milk (227 grams/ 1 cup) and mix together using a rubber spatula until combined. Do not over-mix.
- Fill the lined cupcake tins about ⅔ full with batter. Bake 1 tray at a time on the center rack for 18-22 minutes. The cupcakes are done when they spring back when gently pressed on. Allow to cool completely before frosting.
Make the frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, beat the softened butter (452 grams/ 2 cups) on medium speed for about 1 minute, until fluffy. Scrape down the sides and bottom of the bowl.
- Add the powdered sugar (600 grams/ 5 cups) and cocoa powder (107 grams/ 1 ⅓ cups) to the mixing bowl and start mixing on low until they start to combine with the butter. Turn the mixing speed up to medium-high and beat for about 4-5 minutes until the mixture is light and fluffy. Mix in the vanilla extract (2 teaspoons) and salt (½ teaspoon).
- Add a bit of milk or heavy cream to thin out the texture. If the texture becomes too thin, you can add a bit more powdered sugar until you get a spreadable consistency.
- Once the cupcakes are completely cooled, frost the cupcakes with the buttercream frosting and add sprinkles if desired.
- Store uneaten cupcakes covered at room temperature for up to 2 days. Cupcakes can be refrigerated for up to 1 week. For best flavor and texture, allow them to come back to room temperature before serving.
Notes
To make into sheet cake: Prepare a 9 x 13-inch (23 x 33 cm) baking pan by spraying it with non-stick spray or lining it with parchment paper. Pour the entire batter into the pan and bake on 350°F/175°C for 35-45 minutes. Reduce the frosting recipe by half.
To make into a layer cake: Prepare 2 9-inch (23 cm) or 3 8-inch (20 cm) round cake pans with non-stick spray and parchment paper. Divide the batter between the pans and bake on 350°F/175°C for 25-30 minutes. Make the frosting recipe as instructed.
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