The Best Vanilla Cupcake Recipe with Chocolate Frosting

Vanilla Cupcakes Recipe with Chocolate Frosting on Plate

Learn how to make my easy and delectable vanilla cupcake recipe with chocolate frosting for family and friends. These cupcakes are moist, light and fluffy and always welcome sights for how well they are received when I pull a tray out. This is why I won’t delay in keeping this delicious and simple cupcake recipe from you since you may want to add it to your holiday baking or regular recipe collection.

Why These Cupcakes Are Better Than Any Other Recipe

Unlike other recipes that limit you to one size or shape, you can make these cupcakes in regular or miniature versions, depending on your preference and occasion.

Most recipes use butter, which adds saturated fat and calories to your cupcakes, but also makes them moister and fluffier. If you want to keep the buttery texture and flavor, you can use it in your recipe. However, if you need to monitor your saturated and trans fat intake for health reasons, you can use canola oil instead, which reduces the fat content and increases the omega-3 fatty acids, which are good for your heart and brain.

You don’t have to settle for boring or bland frosting. You can choose from a range of flavors, from classic vanilla and chocolate to zesty lemon and orange. You can also mix and match different frostings to create your own combinations.

You can also customize the flavor of the cupcakes themselves by using different extracts. Almond, lemon, and orange are just some of the options you can try. You can also experiment with other ingredients, such as nuts, fruits, or spices.

Tips and Tricks for Making the Perfect Cupcakes

It is important not to over bake cupcakes. Therefore, try not to overfill your cupcake tins to make them require longer baking time. Fill each cupcake with about two-thirds full and test them first by touching the top to see if it is springy to the touch and a golden color. Then insert your toothpick, cake tester or slender knife to see if anything sticks.

In addition, it is always a good idea to alternate the flour with the milk mixture in batches ending with the flour after initially creaming the butter, sugar and then each egg at a time.

If your cupcakes were dry in the past, you may have used salted butter and salt in your recipe. Using unsalted butter helps as well as eliminating any salt that you may be tempted to add for a moister cupcake.

Taking butter out of your refrigerator when you want a bake immediately never works out well if you attempt to cream it. However, I put the butter in the microwave for a few seconds (about five or six seconds or so), which is enough to soften it without excessively melting it.

Here’s hoping that you will print out my vanilla cupcake recipe with chocolate frosting and put it to your own taste test. I do think that you will love it once you do. Also, please share this recipe with your family and friends.

Vanilla Cupcake Recipe with Chocolate Frosting

2 ½ cups sifted flour
2 teaspoons of baking powder, leveled
½ teaspoons of baking soda, leveled
½ cups of milk
½ cups of canola oil
1 stick (½ cups) of butter, softened
2 teaspoons of vanilla extract
1 cup of sugar
3 large eggs

Chocolate Frosting:

2 cups of confectioners’ sugar
1/4 cup of unsweetened cocoa
1/4 cup of milk
1 teaspoon of vanilla
1/4 cup of butter, softened

To Prepare the Cupcake Batter:

Sift together the flour, baking powder, and baking soda in your mixing bowl.

Combine the milk, oil and vanilla in a different small mixing bowl.

In another mixing bowl, cream the softened butter with the sugar until fluffy.

Start adding one egg at a time, beating thoroughly to incorporate it with the creamed butter and sugar mixture.

Now add some of the sifted flour, baking powder, baking soda mixture to these creamed ingredients and continue beating slowly alternating with the milk, oil and vanilla until all the ingredients are combined, ending with the flour mixture.

Fill each lined cupcake tin with about 2/3 batter.

Bake in a 350-degree oven for about 15-20 minutes, depending on how your oven is regulated and the size of those cupcakes you are baking. Test with a toothpick, cake tester or slender knife to see if anything sticks testing for doneness.

Remove cupcakes and allow to cool on a wire rack completely before attempting to frost them.

To Prepare the Chocolate Frosting:

Add all the ingredients and beat with your electric mixture until smooth and creamy. Then spread over the cooled cake.

ENJOY!

Vanilla-Cupcakes-Recipe-with-Chocolate-Frosting-on-Plate-1

These vanilla cupcakes with chocolate frosting are moist, light and fluffy and always welcome sights for how well they are received when I pull a tray out.

Course:

Dessert, Snack

Cuisine:

American

Keyword:

best ever cupcakes, chocolate frosting, cupcake tips and tricks, how to make cupcakes, vanilla cupcake recipe, vanilla cupcakes

Author: Mary Balandiat

  • 2 ½
    cups
    sifted flour
  • 2
    teaspoons
    of baking powder
    leveled
  • ½
    teaspoons
    of baking soda
    leveled
  • ½
    cups
    of milk
  • ½
    cups
    of canola oil
  • 1
    stick
    ½ cups of butter, softened
  • 2
    teaspoons
    of vanilla extract
  • 1
    cup
    of sugar
  • 3
    large eggs
  • Chocolate Frosting:
  • 2
    cups
    of confectioners’ sugar
  • 1/4
    cup
    of unsweetened cocoa
  • 1/4
    cup
    of milk
  • 1
    teaspoon
    of vanilla
  • 1/4
    cup
    of butter
    softened

  1. To Prepare the Cupcake Batter:

  2. Sift together the flour, baking powder, and baking soda in your mixing bowl.

  3. Combine the milk, oil and vanilla in a different small mixing bowl.

  4. In another mixing bowl, cream the softened butter with the sugar until fluffy.

  5. Start adding one egg at a time, beating thoroughly to incorporate it with the creamed butter and sugar mixture.

  6. Now add some of the flour, baking powder, baking soda mixture to these creamed ingredients and continue beating slowly alternating with the milk, oil and vanilla until all the ingredients are combined, ending with the flour mixture.

  7. Fill each lined cupcake tin with about 2/3 batter.

  8. Bake in a 350-degree oven for about 15-20 minutes, depending on how your oven is regulated and the size of those cupcakes you are baking. Test with a toothpick, cake tester or slender knife to see if anything sticks testing for doneness.

  9. Remove cupcakes and allow to cool on a wire rack completely before attempting to frost them.

  10. To Prepare the Chocolate Frosting:

  11. Add all the ingredients and beat with your electric mixture until smooth and creamy. Then spread over the cooled cake.

  12. ENJOY!

Another irresistible cupcake that I make is a peanut butter cupcake with creamy, nutty frosting. Check that recipe out because it is fantastic!

Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!



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