Basic Vanilla And Chocolate Cupcakes Recipe

Name: Basic Vanilla And Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the vanilla cupcakes:; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon salt; 1/2 cup unsalted butter, at room temperature; 1 cup granulated sugar; 2 eggs; 1 1/4 teaspoons vanilla extract; 1/2 cup buttermilk; For the chocolate cupcakes:; 1 1/4 cups all-purpose flour; 1/3 cup cocoa powder; 1 teaspoon baking powder; 3/4 teaspoon salt; 1/2 cup unsalted butter, at room temperature; 1 cup granulated sugar; 2 eggs; 1 1/4 teaspoons vanilla extract; 3/4 cup buttermilk

Servings: persons

For the vanilla cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 1/4 teaspoons vanilla extract
1/2 cup buttermilk
For the chocolate cupcakes:
1 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 1/4 teaspoons vanilla extract
3/4 cup buttermilk

1
Preheat the oven to 350u00b0 F. Line a 12-cup muffin tin with cupcake liners.
2
In a medium bowl, whisk the flour, baking powder, and salt together to combine. Set aside.
3
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes.
4
Add the eggs one at a time, beating on medium speed to combine, and scraping well after each addition. Beat in the vanilla to combine.
5
Pour 1/3 of the buttermilk into the batter and mix on low speed to combine. Add 1/3 of the flour mixture and mix to combine. Repeat two more times, until all of the liquid and flour is added and fully incorporated.
6
Scoop the batter into the prepared pan using a #16 scoop (or just fill each cavity 3/4 of the way full).
7
Bake the cupcakes until a tester inserted into the center comes out clean, 20 to 22 minutes. Cool for 5 to 10 minutes in the pan, then invert onto a rack to cool completely before frosting and finishing.
8
Preheat the oven to 350u00b0 F. Line a 12-cup muffin tin with cupcake liners.
9
In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt together to combine.
10
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes.
11
Add the eggs one at a time, beating on medium speed to combine, and scraping well after each addition. Beat in the vanilla to combine.
12
Pour 1/3 of the buttermilk into the batter and mix on low speed to combine. Add 1/3 of the flour mixture and mix to combine. Repeat two more times, until all of the liquid and flour is added and fully incorporated.
13
Scoop the batter into the prepared pan using a #40 scoop (or just fill each cavity 3/4 of the way full).
14
Bake the cupcakes until a tester inserted into the center comes out clean, 20 to 22 minutes. Cool for 5 to 10 minutes in the pan, then invert onto a rack to cool completely before frosting and finishing.

1773

kcal

Calories

115

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the vanilla cupcakes:, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon salt, and more.

Yes, Basic Vanilla And Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Basic Vanilla And Chocolate Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions