Name: Vanilla Cupcakes with Chocolate Frosting
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Ingredients: 270 g (2 1/4 cups) all-purpose flour; 1 tsp baking powder; ¾ tsp salt; ½ tsp baking soda; 300 g (1 1/2 cups) granulated sugar; 113 g (1/2 cup) unsalted butter, softened; 60 g (1/4 cup) vegetable oil; 2 eggs; 1 tbsp vanilla extract; 240 g (1 cup) buttermilk; 226 g (1 cup) unsalted butter, softened; 480 g (4 cups) confectioners' sugar; 40 g (1/2 cup) cocoa powder; 45 g (3 tbsp) milk; ½ tsp vanilla extract; salt, to taste

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These classic Vanilla Cupcakes with Chocolate Frosting are soft, fluffy and so perfect for birthdays or any other occasion!

One Reader, Cindy, commented: “This was the fluffiest cake batter I have ever used. The cupcakes came out moist and very delicious…★★★★★”

Vanilla Cupcakes with Chocolate Frosting and rainbow sprinkles

These homemade Vanilla Cupcakes with Chocolate Frosting are my all time favorite cupcake combination. They remind of the ones my mom would make for my school birthday parties as a kid. These classic cupcakes have a moist and fluffy vanilla base topped with a super simple chocolate buttercream and of course, plenty of celebratory rainbow sprinkles! They’re easy to make and so perfect for any occasion.

Looking for more homemade cupcake recipes? Try my Vanilla Bean Cupcakes, Nutella Cupcakes or Easy White Cupcakes!

Ingredient Breakdown

All-purpose flour – this gives the cupcakes structure.

Baking powder and baking soda – both are necessary to help the cupcakes rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 3/4 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar – provides sweetness and texture.

Vegetable oil – adds moisture and tenderizes cupcakes.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Buttermilk – adds flavor and moisture.

Vanilla Cupcakes topped with Chocolate Frosting with a bite in it

How To Make Vanilla Cupcakes with Chocolate Frosting

1. Make the Vanilla Cupcakes: In a small bowl combine the all-purpose flour, baking powder, salt and baking soda.

2. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy then add the vegetable oil. Mix in the eggs one at a time then add the vanilla extract.

3. Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.

4. Scoop batter into prepared pans 3/4 full. Bake at 350°F for 18 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.

5. Make the Chocolate Buttercream: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.

6. Add confectioners’ sugar and cocoa powder then mix on low until combined.

7. Add the vanilla extract and milk then beat until fluffy. Add salt to taste. Decorate as desired. Store Vanilla Cupcakes with Chocolate Frosting in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.

Pro Tips For Vanilla Cupcakes with Chocolate Frosting

Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
Don’t over mix the cupcake batter otherwise it will develop too much gluten and be dense/gummy.
Do not over fill your cupcake liners. Only fill them 3/4 full. I love this cookie scoop because it fills them with the perfect amount of batter!
Wait until the cupcakes are COMPLETELY COOLED before frosting otherwise the buttercream will melt and slide off.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂