Does vanilla buttercream go with chocolate cupcakes?

Absolutely! Vanilla buttercream is a classic contrast to rich chocolate cupcakes. It brings balance and lets the cocoa flavor shine. For variety, try it with a vanilla bean twist or a hint of almond extract.

How to turn vanilla cupcake mix into chocolate?

You can turn a vanilla cupcake mix into chocolate by adding 1/4 to 1/3 cup of unsweetened cocoa powder and slightly increasing the liquid in the recipe. Mix well and adjust sugar to taste.

What type of frosting is better for cupcakes?

It depends on the vibe you're going for. Buttercream is sweet and stiff, great for piping. Cream cheese frosting (like in this recipe) is creamy and flavorful. Ganache is rich and glossy. For everyday bakes, I lean toward cream cheese or whipped buttercream.

Can you add chocolate to vanilla frosting?

Yes! Add sifted cocoa powder or melted (and cooled) chocolate to your vanilla frosting. Start with 1/4 cup cocoa or 2 oz of melted chocolate per cup of frosting and adjust to taste.

Vanilla Cupcakes with Chocolate Frosting – 1 Easy, Delicious Classic

Name: Vanilla Cupcakes with Chocolate Frosting
Prep time: 35 min
Cook time: 22 min
Total time: 1 h
Cuisine: American
Ingredients: For the Vanilla Cupcakes; ½ cup (1 stick or 113g) unsalted butter, at room temperature; ¾ cup (155g) granulated sugar; 1 large egg + 1 large egg white, at room temperature; 2 tsp vanilla extract; 1 tsp vanilla bean paste; 1⅔ cup (190g) cake flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup (120g) sour cream, at room temperature; ½ cup (120ml) buttermilk, at room temperature; For the Chocolate Cream Cheese Frosting; 8 oz (227g) cream cheese, room temperature; ½ cup (113g) unsalted butter, room temperature; 3 cups (340g) powdered sugar; ½ cup (43g) cocoa powder; 2 tbsp milk or cream; 1 tsp vanilla extract

Description

Fluffy, tender vanilla bean cupcakes topped with thick, creamy chocolate cream cheese frosting—perfect for birthdays, holidays, or whenever you need a comforting treat.

Ingredients

Scale

For the Vanilla Cupcakes
½ cup (1 stick or 113g) unsalted butter, at room temperature
¾ cup (155g) granulated sugar
1 large egg + 1 large egg white, at room temperature
2 tsp vanilla extract
1 tsp vanilla bean paste
1⅔ cup (190g) cake flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (120g) sour cream, at room temperature
½ cup (120ml) buttermilk, at room temperature
For the Chocolate Cream Cheese Frosting
8 oz (227g) cream cheese, room temperature
½ cup (113g) unsalted butter, room temperature
3 cups (340g) powdered sugar
½ cup (43g) cocoa powder
2 tbsp milk or cream
1 tsp vanilla extract

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Instructions

1. Preheat oven to 325°F and line a 12-count muffin pan.

2. Cream butter and sugar until light and fluffy, about 3 minutes.

3. Add eggs, vanilla, and paste. Mix well and scrape the bowl.

4. Sift together flour, baking powder, baking soda, and salt.

5. Add half of dry mix and sour cream, then stream in half the buttermilk.

6. Repeat with remaining flour and buttermilk. Mix just until combined.

7. Scoop batter into liners and bake for 20–22 minutes.

8. Cool completely before frosting.

9. Beat cream cheese and butter until smooth.

10. Add powdered sugar, cocoa powder, vanilla, and milk. Mix until thick and creamy.

11. Frost cupcakes and top with sprinkles.

Notes

Bring all ingredients to room temperature for best results.

Use a piping bag or offset spatula for frosting.

Unfrosted cupcakes freeze well for up to 3 months.

Prep Time: 35 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 345
Sugar: 32g
Sodium: 180mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg