Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting

It's hard to beat the classic combination of vanilla cake with chocolate frosting and my Best Vanilla Cupcake Recipe is as simple as it is delicious! It's the quintessential birthday cake combination and these cupcakes are super soft, fluffy and moist with minimal effort!

It makes an even 12 cupcakes which is a reasonable batch size that you can easily double up for a crowd!

WHY THIS RECIPE WORKS

• Fluffy vanilla cupcakes - the cake itself is so soft and fluffy. They're a great balance of being soft and light but also substantial without being dense.

• Butter AND oil - butter adds wonderful flavour to these vanilla cupcakes, and oil is essential to keeping them soft since it is a liquid fat. Butter is a solid fat which means that buttercakes are delicious while warm, but can be slightly firm when once cooled.

• Creamy chocolate frosting - this frosting is so rich and chocolatey and not too sweet! It's so easy to whip up and you will love it even if you are not a "frosting person".

• Small batch! This recipe makes 12 perfect little cupcakes which is great because they are best enjoyed the day you make them so hopefully there aren't any leftovers and no waste. If you have a crowd to serve, then you can easily make a double batch.

INGREDIENTS IN BEST VANILLA CUPCAKE RECIPE

• All purpose flour - you do not need specialty cake flour to make wonderful cupcakes. Just be sure to measure your flour correctly! Adding too much flour to the recipe is the most common mistake and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

• Pure vanilla extract - you can use inexpensive flour, milk and even butter but it is nice to have good vanilla for this recipe! It’s the main flavour so you want it to taste great. I like this Madagascar Bourbon Vanilla extract.

• Granulated sugar - simple fine white granulated sugar keeps the flavour clean so the vanilla shines. Bonus points if you use extra fine (caster) sugar which will create an even lighter texture.

• Egg - one whole egg will provide structure, lift and of course flavour to these cakes.

• Milk - you can use whole milk at 3.25% or 2% milk. I would avoid anything with less fat content than that (i.e. avoid skim milk).

STEP BY STEP INSTRUCTIONS

• STEP 1). Combine dry ingredients. In a medium bowl, sift together flour, baking powder and salt.

• STEP 2). Cream the butter and sugar. In a medium bowl, beat butter with vanilla extract using an electric hand mixer on medium-high speed until creamy and whipped, about 30 seconds. Add sugar and oil and beat until light and fluffy, about 3 minutes on high.

• STEP 3). Beat in egg. Add egg and beat until well incorporated and fluffy, about 30 seconds on medium-high speed.

• STEP 4). Mix in dry ingredients and milk. Add one third of the flour mixture to the butter mixture and beat on medium-low speed until mostly incorporated. Add half of the milk and beat until well blended, about 10-15 seconds. Beat in half of the remaining flour mixture followed by the last of the milk on medium speed just until the batter is smooth, but do not over beat. Finally, fold in the rest of the flour mixture by hand until evenly combined.

• STEP 5). Bake at 325 degrees F! Divide the batter among paper cups, filling them about two-thirds full and bake for 18-22 minutes until a toothpick inserted into the center comes out clean. Transfer them to a wire rack to cool completely.

• STEP 6). Make the frosting. Beat butter with sifted icing sugar, vanilla and salt in a medium bowl until very pale and creamy. Add cooled melted chocolate and mix on low speed just gently until combined. Mix in cream one tablespoon at a time until it reaches a smooth spreading consistency and use immediately to top the cupcakes.

EXPERT BAKING TIPS FOR THE BEST VANILLA CUPCAKE RECIPE

• Use very soft but not melted butter.

• Do not over-bake. They are ready when they spring back when pressed gently and a skewer comes out clean. They will not get browned on the top, just lightly golden so don't wait for browning.

• Do not over-mix. Just mix in the dry ingredients until well combined.

• For the frosting, make sure the chocolate is cooled or else it will melt the butter and can cause the frosting to separate. Also, make sure that the cream is at room temperature. Cold cream straight from the fridge will not emulsify into the butter and it will also make the chocolate harden, which will stiffen up the frosting.

RECIPE FAQ

How do I know when my cupcakes are finished baking?

Once the centers are springy and a toothpick comes out clean the cupcakes are ready. Being watchful at the end lessens the chances of having caramelized dark edges on your cupcake, ensuring it’s light, soft, and moist!

How do I store these cupcakes?

These cupcakes can be stored at room temperature in an airtight container for one night. Then you can refrigerate them for three days but they should come to room temperature before serving. Butter-based cake needs to warm up a bit. You can wrap and freeze unfrosted cupcakes for up to three months. 

Can I make the best vanilla cupcake recipe in advance?

These cupcakes are best enjoyed the day you make them. You can make the cakes 1 day in advance and store them in an airtight container at room temperature. I recommend making the frosting the day you plan to serve them so that it stays soft.

How should I serve these cupcakes?

Since this is a butter-based recipe, these cupcakes are best served at room temperature. If you plan to keep them for a few days and store them in the fridge, then take them out about 20 minutes prior to serving them to let the butter soften a bit.

If you love cake, check out these popular recipes:

The Best Vanilla Cupcake Recipe

Christina Marsigliese

A small batch of yellow vanilla cupcakes that makes 12 perfectly soft and fluffy cakes with a creamy chocolate frosting! These are the perfect birthday cupcakes!

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Servings 12 cupcakes

Ingredients

  

For the cupcakes:

• 1 cup plus 2 tablespoon 160g all-purpose flour
• 1 ¼ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup 46g unsalted butter, softened
• 1 teaspoon 5ml pure vanilla extract
• ⅔ cup 135g granulated sugar
• 2 tablespoon 30ml pure sunflower oil
• 1 large egg at room temperature
• ½ cup 120ml whole milk at room temperature

For the fudge frosting:

• ¼ cup 46g unsalted butter, softened
• ¾ cup 90g icing sugar
• ½ teaspoon pure vanilla extract
• pinch of salt
• 3 ½ oz 100g 70% bittersweet chocolate melted and cooled
• 3 tablespoon 45ml 35% whipping cream at room temperature

Instructions

 

• Preheat your oven to 325°F. Line a standard 12-cup muffin tin with paper liners and set them aside.
• In a medium bowl, sift together flour, baking powder and salt.
• In a medium bowl, beat butter with vanilla extract using an electric hand mixer on medium-high speed until creamy and whipped, about 30 seconds. Add sugar and oil and beat until light and fluffy, about 3 minutes on high. Add egg and beat until well incorporated and fluffy, about 30 seconds on medium-high speed.
• Add one third of the flour mixture to the butter mixture and beat on medium-low speed until mostly incorporated. Add half of the milk and beat until well blended, about 10-15 seconds. Beat in half of the remaining flour mixture followed by the last of the milk on medium speed just until the batter is smooth, but do not over beat. Finally, fold in the rest of the flour mixture by hand until evenly combined.
• Divide the batter among paper cups, filling them about two-thirds full and bake for 18-22 minutes until a toothpick inserted into the center comes out clean. Transfer them to a wire rack to cool completely.
• For the frosting, beat butter with sifted icing sugar, vanilla and salt in a medium bowl until very pale and creamy. Add cooled melted chocolate and mix on low speed just gently until combined. Mix in cream one tablespoon at a time until it reaches a smooth spreading consistency and use immediately to top the cupcakes. Decorate with your favourite sprinkles!