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Classic Vanilla Cupcakes with Chocolate Frosting
This easy recipe makes just over a dozen yellow vanilla cupcakes that are PERFECTLY soft, moist and fluffy with a fudgy rich dark chocolate buttercream frosting! They're ideal for Birthdays, and any other special occasion.
Ingredients
Cupcake Batter:
- 1 ¼ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (75g) unsalted butter, softened
- ¾ cup plus 1 tbsp (162g) granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon (15ml) sunflower oil
- 1 teaspoon (5ml) pure vanilla extract
- ⅓ cup (80ml) full fat sour cream, at room temperature
- ½ cup (120ml) whole milk, warmed slightly
Chocolate Buttercream:
Vanilla Frosting:
Instructions
- Preheat your oven to 350°F. Line 14 cups from two standard 12-cup muffin pans with paper liners and set them aside.
- Make the cupcake batter. Sift flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly.
- Combine soft butter with sugar in a large bowl and mix using an electric hand mixer on medium-high speed for about 2 minutes until very pale, creamy and fluffy. Add egg and mix until well incorporated and smooth, but do not over-mix at this stage or the batter will develop large air bubbles. Scrape down the sides and around the bottom of the bow. Mix in oil, vanilla and sour cream.
- Place the milk in a heatproof jug and warm it slightly in the microwave for about 25 seconds. It should feel warm to the touch, but it should not simmer.
- Add one third of the flour mixture to the butter mixture and mix on medium-low speed until mostly incorporated. Add half of the milk and mix until well blended, about 10-15 seconds. Mix in half of the remaining flour mixture followed by the last of the milk on medium speed just until the batter is smooth. Scrape around the bowl to incorporate everything evenly, then finally mix in the rest of the flour mixture on low speed until evenly combined. Then, just when the flour is combined, increase the speed to medium-high and mix for 5-10 seconds to emulsify the batter. Use a wide spatula to fold the batter with a few strokes to help deflate any large air pockets.
- Divide the batter evenly among paper cups, filling them about two-thirds full. Do not over-fill or the batter will flow over as it rises. Tap the pan on the counter top several times to help knock out any large air bubbles. Bake for 17-20 minutes until just lightly golden and a toothpick inserted into the center comes out clean. Remove from oven, let cool for 1 minute in the pan and then transfer them individually to a wire rack to cool completely.
- Make the buttercream. Follow the instructions for the BEST Chocolate Buttercream Frosting found HERE.
- Use the frosting immediately to top the cupcakes. This frosting pipes very nicely. It will firm up as it cools further and the chocolate sets. Decorate with your favorite sprinkles! This frosting is very stable so store at room temperature for up to 4 days. Do not refrigerate.
