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
- 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
- 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
- Preheat your oven to 350 degrees and line your cupcake pan with liners and set aside.
- In a medium bowl mix together the flour, baking powder, baking soda and salt - set aside.
- Using your stand mixer mix the melted butter and sugar together, the mixture will be gritty.
- Add the egg whites, greek yogurt, milk and vanilla bean extract and mix until well combined.
- Slowly beat in the dry ingredients to the wet ingredients and mix until no lumps remain - the batter will be thick.
- 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.
- Allow to completely cool on a wire rack before frosting.
- In a medium bowl sift together 3 cups of the icing sugar and the cocoa powder - set aside.
- Cream your butter on medium speed with your stand mixer - or hand mixer - for 3-4 minutes until light and fluffy.
- Add your cocoa mixture to your creamed butter until fully mixed.
- Add your vanilla extract, salt, and your heavy cream.
- 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.
- Pipe or spread onto your cooled cupcakes - I used a wilton 1M to pipe these cupcakes
- Store in an air tight container for 5 days, or int he fridge up to 7 days.
