Vanilla Cupcake with Chocolate Buttercream Frosting

Vanilla Cupcakes with Chocolate Buttercream Frosting




I had been wanting to whip up a batch of Vanilla Cupcakes using the Magnolia Bakery recipe I found on the internet using the keyword "best vanilla cupcake in the whole world". So I decided to make these cupcakes and top them with Chocolate Buttercream Frosting. The cupcake is moist and delicious! You need to give this recipe a try.


Cupcake ingredients:

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups of sugar

4 large eggs, room temperature

1 cup milk

1 teaspoon vanilla extract (I used 2 teaspoons because I love vanilla)


Directions:

Preheat oven to 350 degrees Farenheit.

Line 2 muffin tins with cupcake papers. This recipe makes 24 sweet beautiful cupcakes!

In a small bowl, on the medium speed of the electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.

Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.

Bake for 20-25 minutes, or until a cake tester (toothpick) inserted into the center of the cupcake comes out clean.

Remove the cupcakes from the baking tin and cool completely before adding delicious frosting.

Chocolate Buttercream:

6 tablespoons butter (softened)

2 2/3 cups powdered sugar

1/2 cup unsweetened cocoa

1/3 cup milk

1 1/2 teaspoons vanilla

Place butter in bowl and beat until fluffy and creamy.

Add sugar and cocoa, mixing well.

Stir in milk (in portions), mixing each time.**

Add vanilla.

Frost your cupcakes!!!

**add your milk a little bit at a time. Add just enough to reach the consistency you desire


TIP: Use an ice cream scooper for perfect measuring. The cupcakes will come out the same size - no guesswork involved!


Here is a link to the Magnolia Bakery Cookbook:

The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery





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