Vanilla Cupcakes with Chocolate Frosting
Servings 12
These classic yellow cupcakes are perfectly moist, buttery, and vanilla-forward. To make them even better, they're frosted with simple but delicious chocolate buttercream frosting. Truly a great cupcake for any time of the year!
Ingredients
Vanilla Yellow Cupcakes
- ½ cup unsalted butter, softened
- 1 cup granulated cane sugar
- 2 large eggs, at room temperature
- 1½ tsp vanilla extract
- ½ cup buttermilk, shaken and at room temperature
- 1¼ cup all-purpose flour
- 1 tbsp cornstarch
- 1¼ tsp baking powder
- ½ tsp fine sea salt
Chocolate Buttercream Frosting
- ½ cup unsalted butter, very soft
- ½ cup unsweetened cocoa powder
- 1¾ cup powdered sugar
- ¼ tsp fine sea salt
- ½ tsp vanilla extract
- 2-3 tbsp milk
Instructions
Cupcakes
- Preheat your oven to 350°F and line a cupcake pan with liners. This recipe makes 12 standard cupcakes.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until fully combined. Set this aside for now--these are your dry ingredients.
- In an electric mixer fitted with the paddle attachment, cream the butter and sugar together by beating them on medium speed for 3-4 minutes. Then, add the vanilla and eggs, one at a time, beating until the mixture is creamy and smooth.
- In a microwave safe bowl or liquid measuring cup, heat the buttermilk for 10-20 seconds to get it to room temperature or just warm to the touch.
- On medium-low speed, beat in half of the dry ingredients, followed by all of the buttermilk, and then the remaining dry ingredients. Fold until the flour is just combined. Do not overmix.
- Divide the batter evenly between the 12 muffin cups. Bake for 20-22 minutes, or until the cupcakes are set and a toothpick comes out clean. Let the cupcakes rest for 10 minutes in the pan before transferring them to wire racks to cool completely.
Frosting
- Slice the butter into pieces, put them on a microwave safe plate, and heat in the microwave for 12-20 seconds, or until it is very soft. A little bit of melted butter is okay.
- Transfer the butter to an electric mixer and add the salt, powdered sugar, cocoa powder, and vanilla. Begin beating everything together on low speed, and then gradually increase the speed as the sugar incorporates.
- Add the milk, one tbsp at a time, waiting 10-20 seconds between each addition. Continue whipping the frosting on medium-high speed for 3-4 minutes, or until very light and fluffy. Add as much milk as needed to get it to your desired consistency.
- Frost the cupcakes using a knife, or with a piping bag. I used Wilton's 1M tip to create a swirl. Top with sprinkles if desired and enjoy!
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