Vanilla Cupcakes with Chocolate Frosting

5 from 1 vote

Vanilla Cupcakes with Chocolate Frosting

If you find yourself stuck between vanilla and chocolate, make these Vanilla Cupcakes with Chocolate Frosting and you won’t be disappointed. This recipe is for a classic vanilla cupcake topped with delicious chocolate buttercream.

Prep Time40

Cook Time12

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 266kcal

Author: Cat Spiller

Equipment

2x cupcake pan
24 cupcake liners
1x disposable piping bag
1x piping tip

Ingredients

Vanilla Cupcakes

120 ml sunflower oil
3 eggs extra-large
250 g sugar white granulated
290 g self-raising flour
½ teaspoon salt
270 ml whole milk
1 teaspoon vanilla extract

Chocolate buttercream

430 g powdered sugar
70 g cocoa powder
½ teaspoon salt
160 g unsalted butter
50 ml whole milk
1 teaspoon vanilla extract

Metric - US Customary

Instructions

Vanilla Cupcakes

Preheat the oven to 170°C (340°F) and line 24 cupcake liners into two 12-hole cupcake pans.
Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
Sift together the salt and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
Mix the milk and vanilla extract in a jug, and slowly pour this into the cupcake batter with the mixer's motor running at low speed. Scrape down the sides and bottom of the bowl and mix again, making sure it is lump-free.
Pour the cupcake batter into the cupcake liners using a jug or ice cream scoop, filling each case two-thirds of the way up. Bake in a preheated oven for 15 to 20 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.

Chocolate Buttercream

Add the powdered sugar, cocoa powder, butter, and salt to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium-high speed until the mixture looks like fine breadcrumbs.
Add the milk and vanilla to a small jug and stir to combine, slowly add this to the frosting mixture with the mixer running at medium speed.
Once all of the milk mixture has been added increase the speed of the mixer to high and beat for about 5 minutes, scraping down the sides of the bowl with a rubber spatula often.
Add the frosting to a piping bag fitted with your chosen nozzle and pipe swirls of frosting onto each cupcake. Decorate with sprinkles, serve, and enjoy!

Nutrition