Go Back
+ servings

Vanilla Cupcakes with Fudge Frosting

Soft and fluffy vanilla cupcakes topped with the richest fudge buttercream frosting are a treat everyone will love!
Soft and fluffy vanilla cupcakes with fudge buttercream frosting
Print Recipe
5 from 1 vote


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


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.
  • 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.
Cupcakes adapted from Smitten Kitchen. Frosting from Sky High: Irresistible Triple Layer Cakes.


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.