Vanilla Cupcakes with Milk Chocolate Frosting

Fluffy vanilla cupcakes piled high with a soft and silky milk chocolate frosting. I used my favourite vanilla cupcakes to compliment this amazing frosting. I’ve made this cupcake recipe countless times and they’ve been fantastic every time. I like to think this recipe is pretty fail-safe, which I like because I love to have perfect vanilla cupcakes every time they come out of the oven. Like I’ve said in my Double Vanilla Cupcakes these are moist and fluffy – and taste great without the frosting too. The best part of this recipe? It only makes 12 cupcakes. Yes, you heard me, one pan only! I may be a little too excited that I don’t have mass amounts of cupcakes that are just hanging around my apartment, obviously waiting for me to eat them! None of this waiting until the pan cools to fill 3-4 more cupcakes. To top off these amazing cupcakes I piped – using a wilton 1M – a huge dollop of a creamy milk chocolate frosting. Honestly, I’m not normally a huge fan of chocolate frosting – I know.. Don’t hate me! But let me tell you, this frosting is SO good. Yes, I may be yelling a little.. But seriously you need to make this frosting, and put it on everything. Its light and creamy, and pairs so well with these vanilla cupcakes. After a long Monday, I totally wish I had one of these cupcakes to come home to, they’re easy to make – and even easier to eat.

What You’ll Need

  •  Stand Mixer or Hand Mixer
  • Medium Bowl
  • Large Bowl
  • Cupcake Pan
  • Wire Cooling Rack


Vanilla Cupcakes with Milk Chocolate FrostingVanilla Cupcakes with Milk Chocolate FrostingVanilla Cupcakes with Milk Chocolate FrostingVanilla Cupcakes with Milk Chocolate FrostingVanilla Cupcakes with Milk Chocolate FrostingVanilla Cupcakes with Milk Chocolate Frosting

Vanilla Cupcakes with Milk Chocolate Frosting
Serves: 12 cupcakes
Vanilla Cupcakes
  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter - melted
  • 2 egg whites
  • 1/4 cup vanilla greek yogurt
  • 3/4 cup milk
  • 2 teaspoons vanilla bean paste, or vanilla extract
Milk Chocolate Frosting
  • 1 cup unsalted butter - softened
  • 3 1/2 cups icing sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla extract
  • 3 tablespoon heavy cream
Vanilla Cupcakes
  1. Preheat your oven to 350 degrees and line your cupcake pan with liners and set aside.
  2. In a medium bowl mix together the flour, baking powder, baking soda and salt - set aside.
  3. Using your stand mixer mix the melted butter and sugar together, the mixture will be gritty.
  4. Add the egg whites, greek yogurt, milk and vanilla bean extract and mix until well combined.
  5. Slowly beat in the dry ingredients to the wet ingredients and mix until no lumps remain - the batter will be thick.
  6. Fill all 12 cupcake liners evely and bake for 18-19 minutes - do not bake longer than 20 minutes - mine were ready right at 18 minutes.
  7. Allow to completely cool on a wire rack before frosting.
Milk Chocolate Frosting
  1. In a medium bowl sift together 3 cups of the icing sugar and the cocoa powder - set aside.
  2. Cream your butter on medium speed with your stand mixer - or hand mixer - for 3-4 minutes until light and fluffy.
  3. Add your cocoa mixture to your creamed butter until fully mixed.
  4. Add your vanilla extract, salt, and your heavy cream.
  5. Mix on low speen until well combined, then turn your mixer up to medium and mix for another 3 minutes until fluffy and the color of your frosting lightens a little.
  6. Pipe or spread onto your cooled cupcakes - I used a wilton 1M to pipe these cupcakes
  7. Store in an air tight container for 5 days, or int he fridge up to 7 days.


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