Cupcakes - Vanilla cupcake with chocolate frosting recipes

Author: Douglas Mcgrath

These vanilla cupcakes with chocolate frosting are perfectly moist with the softest cupcake crumb and delicious buttery vanilla flavor. My updated yellow cupcakes recipe is extra moist, soft, and packed with buttery vanilla flavor.

Moist Yellow Cupcakes with Milk Chocolate Frosting
Vanilla Cupcakes with Chocolate Frosting
Vanilla cupcakes with Chocolate frosting
Yellow Cupcakes with Chocolate Frosting
What is the secret to moist cupcakes?
How many calories is a vanilla cupcake with chocolate frosting?
How do you make chocolate frosting with canned vanilla frosting?

Moist Yellow Cupcakes with Milk Chocolate Frosting

This was a favorite yellow cupcake recipe a few years back. Since then, I’ve worked to perfect them. My updated yellow cupcakes recipe is extra moist, soft, and packed with buttery vanilla flavor. Using cake flour instead of all-purpose flour, adding sour cream, and skipping the fluffy egg whites are the secrets. I would love to know if you try either recipe!
Provided by: Sally
Total time: 180 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

2 large eggs, room temperature and separated
2 and 1/4 cups (266g) sifted all-purpose flour (spoon & leveled)
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (180g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
3 teaspoons pure vanilla extract
1 cup (240ml) whole milk, room temperature
chocolate buttercream and sprinkles for decoration

How to cook:

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe only makes 16-18 cupcakes, so you’ll have 4-6 cupcakes to bake in a 2nd batch.
With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. You want them very fluffy; no liquid at the bottom of the bowl (which makes for too much liquid in the batter). See photo at the bottom of this post for a visual. Set aside.
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2-3 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add two egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over-mix. Fold whipped egg whites into cupcake batter. The batter will be smooth, velvety, and slightly thick.
Spoon batter into cupcake liners filling halfway full. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Mine usually take 21 minutes. Don’t over-bake.. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Prepare chocolate buttercream. Pipe or spread the frosting onto cooled cupcakes. Decorate with sprinkles.

Notes: Yellow Cupcakes with Chocolate Frosting, ▢ 1 cup unsalted butter (softened) · ▢ 4 cups powdered sugar · ▢ 1/2 cup cocoa powder · ▢ 4 TBS heavy cream · ▢ 1 tsp vanilla extract · ▢ 1

Tags:

moist yellow cupcakes with milk chocolate frosting vanilla cupcakes with chocolate frosting yellow cupcakes with milk chocolate frosting vanilla cupcake with chocolate frosting yellow cupcakes with chocolate frosting

Vanilla Cupcakes with Chocolate Buttercream Frosting

Vanilla Cupcakes with Chocolate Buttercream Frosting is the best combo! The vanilla
Duration: 5:04

Vanilla Cupcakes with Chocolate Frosting

These vanilla cupcakes with chocolate frosting are perfectly moist with the softest cupcake crumb and delicious buttery vanilla flavor. You'll love the creamy chocolate buttercream!
Provided by: Fiona Dowling
Total time: 105 minutes
Cook time: 18 minutes
Prep time: 45 minutes
Yields: 14 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

1 2/3 cups all-purpose flour (not self-rising)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup buttermilk*
3 tablespoons sour cream*
1 cup unsalted butter (, softened)
3-4 cups powdered sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3-4 tablespoons whipping cream

Nutrition:

How to cook:

Make the Vanilla Cupcakes
Preheat the oven to 350F degrees & line muffin trays with muffin papers. (You'll get 14-15 cupcakes total)
In a medium bowl sift together the flour, baking powder, baking soda and salt. Give them a whisk.
In a large bowl using an electric mixer, beat together the butter and sugar until very fluffy.
Beat in the eggs and vanilla.
Mix in the sour cream.
Beat about 1/2 of the flour mixture into the butter mixture. Then beat in the milk.
Turn off the mixer and scrape down the sides of the bowl. Then mix in the rest of the butter mixture.
Spoon the batter into the prepared muffin pans, filling each about 2/3 full. You should get about 14-15 cupcakes total. Do not try to fit all the batter into 12 muffin papers - otherwise, they can overflow.
Bake 1 tray at a time for 15-18 minutes, or until an inserted toothpick comes out clean.
Make the Chocolate Frosting
In a large bowl using an electric mixer, beat the butter until fluffy.
Carefully beat in 2 cups of powdered sugar.
Then beat in the cocoa powder, vanilla and salt.
Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1-2 tablespoons whipping cream until the desired consistency and sweetness level is reached.
Frost the cupcakes using a knife or a piping bag (I used a piping bag with a 1M tip).

Notes: Classic Vanilla Cupcakes with Chocolate Frosting, Classic Vanilla Cupcakes with Chocolate Frosting | Dough-Eyed Chocolate Icing For Cupcakes, Cupcake. dougheyedblog. Dough-Eyed. 2k followers.

Vanilla cupcakes with Chocolate frosting

Perfectly moist vanilla cupcakes with the fudgiest chocolate frosting are delightful with every bite and a guaranteed crowd pleaser.
Provided by: Alida Ryder
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

200 g (1 cup) caster sugar
250 g (2 cups) flour
1½ tsp baking powder
½ tsp salt
2 eggs
125 ml (½ cup) milk
125 ml (½ cup) canola oil
1 tsp vanilla extract
125 ml (½ cup) boiling water (you can also use coffee)
125 g (1 stick) Butter, softened
300 g (4-5 cups) icing/powdered sugar (sifted)
½ cup unsweetened cocoa powder (sifted)
2-3 tbsp cream
100 g (3.05oz) dark chocolate (melted)

Nutrition:

How to cook:

Pre-heat the oven to 180ºC/350°F. Grease and line a 12-hole muffin tray with cupcake liners.
Sift all the dry ingredients into a large bowl.
In a seperate bowl or jug, whisk the egg, milk, oil and vanilla extract and combine with the dry ingredients. Beat until the mixture is smooth.
Slowly add the boiling water and mix until combined.
Distribute the batter between the cupcake liners and place in the oven.
Bake for 20-25 minutes until a skewer inserted comes out clean.
Remove from the oven and allow to cool completely before decorating.
To make the frosting, beat the butter until light and fluffy then add the icing sugar and beat until well incorporated. Add the cream and cocoa powder and beat well. Scrape the bowl with a spatula and beat until smooth. Slowly pour in the melted chocolate and beat until light and fluffy.
Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.

Notes: Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting, 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

Yellow Cupcakes with Chocolate Frosting

These yellow cupcakes are soft and moist buttery cupcakes, topped with a sweet and simple, creamy, rich, chocolate buttercream!
Provided by: Aimee
Total time: 40 minutes
Cook time: 22 minutes
Prep time: 18 minutes
Yields: 24 servings
Number of ingredients: 14

Ingredients:

Nutrition:

How to cook:

For the Yellow Cupcakes:
Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with muffin liners, or spray with nonstick spray.
In a medium bowl, combine the flour, baking powder, and salt. Whisk together.
In a large bowl, cream together the butter, and sugar. Once combined, continue to beat for 2 more minutes.
Add in the vanilla extract. Then add in the eggs, one at a time, while stirring into the mixture. Mix well after each addition.
Stirring slowly, or with a mixer on low, alternate adding about 3/4 cup of the flour mixture (1/3 of the trip) then 1/3 cup of milk. Mixing well in between each addition. Then more flour, milk, then ending with flour. Scrape the sides as needed, and mix until everything is blended.
Scoop the batter into the prepared muffin pan, filling each spot about 2/3 full.
Bake the cupcakes for about 22 minutes, or until the tops are golden brown, and a toothpick inserted in the middle comes out clean. (A few soft crumbs are okay)
Cool the cupcakes in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
For the Chocolate Buttercream:
In a large bowl, beat the butter until it is smooth.
Using a mixer or stand mixer on low, add in the powdered sugar, and cocoa powder. Beat until they're well mixed together.
Add in the vanilla extract, heavy cream, and salt and mix until smooth.
Turn the mixer up to medium high speed, and beat until it is nice and fluffy. (Add more powdered sugar, or more heavy cream as needed to get the frosting the right consistency).
Scoop your frosting into a piping bag with a piping tip (I like the 1M tip) and frost the cupcakes.

Notes: Mini Vanilla Bean Yellow Cupcakes with Creamy Chocolate Frosting, Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray.