Vanilla Cupcakes with Fudge Frosting
Soft and fluffy vanilla cupcakes topped with the richest fudge buttercream frosting are a treat everyone will love!
Aren’t cupcakes adorable? There’s just something about the cute little package they come in— the paper cup wrapped around a little cake topped with a pile of frosting. The cupcake crazy may have been replaced by fancy doughnuts and artisan ice cream, but cupcakes will always be a favorite of mine.
These vanilla cupcakes with fudge frosting are from the early days of this blog and as I was scrolling through my archives recently I knew I had to bake them again. And I’m so glad I did! The fudge buttercream is still to this day my favorite go-to frosting, but I had completely forgotten about this fabulous vanilla cupcake recipe. These cupcakes are so light, tender, and delicate. And together with the frosting it’s a match made in heaven!
baking tip:Cupcake baking tips
- Use a measuring scoop to portion equal amounts of batter into each cup so they bake evenly. (This is the one I use.)
- Don’t fill more than 2/3 full. Cupcakes use the walls of the cupcake liners or muffin pan to help them rise. If you overfill the liners, there’s too much batter and not enough space to climb. The batter can spill over the sides and you’ll be left with flat cupcakes.
- Resist the urge to open the oven and peek during baking. The small cupcakes are more susceptible to sinking due to a drop in temperature.
- Using your oven light, look to see when the cupcakes are domed and appear to be set. Then open and touch lightly. If they spring back, they’re done.
- Let cool in the pan for 5 minutes, or until they’re cool enough to handle, then transfer them to a cooling rack. The heat from the pan will overcook and dry out the cupcakes if left in too long.
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Vanilla Cupcakes with Fudge Frosting
Soft and fluffy vanilla cupcakes topped with the richest fudge buttercream frosting are a treat everyone will love!
Ingredients
For the cupcakes:
- 2 cups cake flour (240 grams), sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (113 grams), softened at room temperature
- 1 cup granulated sugar (100 grams)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup buttermilk (250 ml)
For the frosting:
- 6 ounces unsweetened chocolate (170 grams), melted and slightly cooled
- 4 1/2 cups powdered sugar (510 grams), no need to sift
- 1 1/2 cups unsalted butter (340 grams), softened at room temperature
- 4-6 tablespoons milk
- 1 tablespoon vanilla extract
Instructions
To make the cupcakes:
- Preheat oven to 350 degrees F. Line cupcake pan with liners or grease well.
- In a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- With an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in vanilla.
- Add eggs one a time, mixing after each.
- Add flour mixture in three batches, alternating with the buttermilk, and ending with the flour mixture. Mix until just combined after each addition.
- Fill each cupcake liner to a scant 2/3 full (I use a #20, 3 Tbsp cookie scoop).
- Bake until golden and tops bounce back when gently pressed, about 12-15 minutes. Cool in the pan for about 5 minutes and then transfer to a rack to cool completely.
To make the frosting:
- Add all ingredients to the bowl of a food processor and process until smooth, pausing to scrape down the bowl once.
- Frost cupcakes as desired.
Notes
Notes:
- The cupcakes can be baked ahead. Store at room temperature for up to 5 days or tightly wrapped in the freezer (un-frosted) for a month of more. Thaw in wrappings before frosting.
- Frosting can also be made ahead. Store in the fridge for at least 1 week and in the freezer for a month or more. Let come to room temperature and then pulse in food processor until smooth to "refresh" the texture.
- You can use an electric mixer to make the frosting if you'd like, but know the end result will be slightly difference than pictured here. The food processor keeps the frosting dense and fudge-like, using a mixer will incorporate more air, making it fluffier.
Calories: 344kcal, Carbohydrates: 41g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 56mg, Sodium: 93mg, Potassium: 111mg, Fiber: 1g, Sugar: 31g, Vitamin A: 513IU, Calcium: 37mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
This recipe was originally published June 2010.
Oh the frosting looks great, good icing to cupcake ratio!
Ooo, such gorgeous photos, especially the one with the bite… Makes me wish that was I bite I had taken! I'll be saving this recipe for sure. I'm so tired of using the boxed mix!
I have been looking for a recipe like this, especially that frosting. It surprises me that the cupcake doesn't collapse under that frosting considering it is made with cake flour. I am for sure going to have to give this a try.
I don't usually stray from my vanilla/white cake recipe, but the inside of this cupcake has tempted me beyond belief. The frosting looks amazing as well!
those look really good! The cake looks so light and fluffy.
i tried this cake recipe! i thought it was ok, but yours look really good and fluffy. i will have to try it again in cupcake form!
These look awesome. I'm still trying to find a really good vanilla cupcake recipe. The ones I've found taste off. I might try this!
Would you mind checking out my blog? 😀 http://ajscookingsecrets.blogspot.com/
oh MY i need to try these ones.
i lovee vanilla cake with chocolate frosting. (but…confession, normally i just get the yellow box cake with chocolate frosting storebought. still good?!)
i'll have to try some real ones.
K…so what tip do i need to buy in order to get the beautiful build-up of that frosting on the cupcake? That's what makes me want to eat it…so much is about presentation!
Melodi- I got this awesome set of tips as part of my culinary school kit. These tips actually: Atteco Plain Tip 10 Piece Set. And I love them!
Saw these on the side of your blog…I just tried chocolate buttercream frosting for the first time on Parker's cake and it was amazing. I'm totally going to try this version!
I would love to make this for valentine's day! What kind of chocolate would you recommend?
Does this frosting hold up piping work fairly well? A lot of the buttercream frostings that I've tried in the past aren't thick enough or seem to melt too quickly.
Jessica,
Yes, this chocolate buttercream has held up really well for me. I haven't had any problems. Hope this helps!
hey new reader here 🙂 these look amazing, and its my fave cake/frosting combination by far! could you use this frosting on a 2 layer cake instead of a chocolate buttercream or would it be too heavy?
I think it would be lovely on a layer cake!
Thanks Annalise! I’m trying it this weekend for my husband’s surprise birthday cake!
Just made cupcakes using this recipe and I Loved them!
Thanks for sharing this recipe….
Happy baking!
Lucie
Hi
Is there anyway to scale this recipe down to make 12 cupcakes.
You could cut the recipe in half, though I’m not sure if that’s scaling it down enough for 12 cupcakes.
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Love this soft and fluffy vanilla cupcakes!
Light, fluffy and just perfect cupcakes! I hadn’t made cupcakes with buttermilk nor used cake flour before, and all I have to say is WOW!
I used a stand mixer for the cake batter which got it light and fluffy, and took the tip above and used a food processor for the frosting which got it to the perfectly whipped consistency.
THANK YOU FOR THIS INCREDIBLE RECIPE! They were an absolute hit and I will be making them again 🙂