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Vanilla Cupcakes with Milk Chocolate Frosting

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I started to get jealous with all the pumpkin recipes I saw popping up online this weekend. But I’m trying to hold off another couple weeks until I dive right into pumpkin and overload you with addictive recipes. First I want to share a classic recipe that you just can’t go wrong with. Plus, the baby wanted chocolate. 

The Vanilla Cupcake with Milk Chocolate Frosting. 

I love so many desserts, but this one might be my favorite. I have tried 7,432 different vanilla cupcake recipes. Too cornbread like, too doughy, not enough vanilla flavor. I’ve been frustrated over and over. But I finally found my perfect vanilla cupcake. Super light and fluffy. And nothing pairs better with a vanilla cupcake than chocolate frosting. And sprinkles. Okay, sprinkles are optional, but the chocolate frosting is not. Gotta have chocolate frosting. 

This recipe has legit vanilla bean in it. You don’t have to use the actual vanilla bean in it because I am always astonished at how expensive the vanilla beans are.  (Hy-Vee keeps them behind the customer service desk rather than in the aisle. Not kidding. Apparently people are getting handsy with the vanilla beans). Regular vanilla will do just fine, but I get giddy over the black vanilla specks in the cupcake. 

Give this classic recipe a try and let me know if you just found your go-to cupcake recipe like I did. The major keys to this recipe are room temperature ingredients, cake flour and not over mixing. Leave me a comment and let me know what you think! 

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Vanilla Cupcakes with Milk Chocolate Frosting

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Ingredients

Cupcake Ingredients
1 and 3/4 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
3 large egg whites
2 teaspoons pure vanilla extract (if using imitation vanilla, increase to 3 teaspoons)
1/2 vanilla bean, scrape the seeds out
1/2 cup sour cream (use the full fat kind)
1/2 cup whole milk
Frosting Ingredients
1 cup unsalted butter, room temperature
3 and 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
3 tablespoons heavy cream or whole milk

Instructions

Cupcake Directions
1. Preheat the oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside.
2. In a medium bowl, whisk the cake flour, baking powder, baking soda and salt together. Set aside.
3. Place your butter in a mixer and beat on high for about 1 minute until it’s creamy. Add the sugar and beat again on medium speed for a couple minutes until all combined. Scrape down the sides of the bowl as needed. Add the egg whites, vanilla extract and vanilla bean seeds and mix on medium until combined. Add the sour cream in next and mix again until combined.
4. Scrape down the sides as needed. Now add the dry ingredients a little at a time, mixing on low until just combined. Be sure not to over mix. Then put the mixer on low again and slowly add the milk. I mix for a few rotations and then finish it by hand.

Notes

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4 Responses

  1. I am making these right now!
    There was no yield/servings listed. Mine yielded 14 cupcakes. Seems kind of a weird number -may have to alter my bake time. They smell great! Love the addition of the vanilla bean and sour cream.

    1. They do yield about 14 which does seem weird. I love using real vanilla bean, it makes the flavor incredible! And sour cream is always good to make them super light and moist. Let me know how they go!

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