These vanilla cupcakes with chocolate buttercream are made with a moist vanilla cake and a delectable, silky smooth chocolate buttercream. They are a staple dessert that’s perfect for special occasions, birthdays, get-togethers, or when you are just looking for something to satisfy your sweet tooth!

Why you’ll love these vanilla cupcakes with chocolate buttercream

  • Perfect for any occasion. Any gathering needs cupcakes – and who doesn’t love a classic vanilla & chocolate combo? These remind me of those mini cupcakes you would get from the grocery store – only bigger & better because they’re homemade!
  • Fluffy vanilla cake. These cupcakes are incredibly moist and melt in your mouth with every bite! Plus, they stay soft for days when stored properly and have the best vanilla flavor.
  • Silky chocolate buttercream. I could eat this buttercream with a spoon, and I have! It’s silky smooth & looks beautiful when piped on top of your cupcakes.
For the cupcakes
For the buttercream

Ingredient notes

  • Cake flour: cake flour is very finely milled, giving it that super soft texture. Cake flour makes these cupcakes so soft and fluffy.
  • Leavening agents: baking soda & baking powder help the cupcakes rise, which results in a light & airy cupcake.
  • Fine sea salt: salt is a flavor enhancer – it is needed in all dessert recipes.
  • Milk powder: milk powder adds moisture to a recipe without affecting the liquid portion of the recipe. It’s essentially just added flavor and moisture!
  • Butter: unsalted butter is preferred so we can control the exact amount of salt in the recipe.
  • Vegetable oil: adds moisture to the cupcakes.
  • Sugar: granulated sugar is the sweetener of choice for the cake, while powdered sugar is used for the buttercream.
  • Eggs: add moisture and richness to the batter, while also binding the ingredients together.
  • Vanilla: vanilla bean paste adds a delicious vanilla flavor to the cupcakes & I just love seeing the speckles of vanilla bean in the batter. Good quality vanilla extract also works!
  • Milk & sour cream: both of these ingredients add moisture & thin out the batter. Yogurt can also be used in place of sour cream.
  • Cocoa powder: dutch processed cocoa powder adds a rich chocolate flavor to the frosting.
  • Sprinkles: an optional add-on, but makes the cupcakes look so cute!

See the recipe card at the end of this post for the full list of ingredients & their quantities.

Step by step instructions

See the recipe card at the end of this post for the full ingredient list and recipe instructions.

STEP 1: Combine dry ingredients. Whisk together the cake flour, baking soda, baking powder, salt, and milk powder. Set aside.

STEP 2: Mix wet ingredients. Beat the butter, oil, and sugar together until combined. Add the eggs & vanilla and mix well, then add the dry ingredients and beat until almost combined.

STEP 3: Add the yogurt & milk. Add the yogurt and beat until almost completely combined. Then, stream in the milk & beat until a smooth batter forms.

STEP 4: Bake and decorate! Fill a cupcake tin with liners & spoon the batter about half way. Bake for 15 minutes at 350F or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once cool, make the chocolate buttercream & frost!

Recipe FAQ

Can I make the cupcakes in advance?

Yes, these cupcakes stay moist for about 3 days when stored in an airtight container at room temperature. This way, you can make them a day or so in advance and frost when ready to serve.

What piping tip did you use?

I used a Wilton 1M tip! I love the ripples of chocolate it makes.

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.

Other cake recipes to try

Have you tried this recipe? I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! Want to save this recipe for later? Tap the heart button on the right side of your screen!

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Yield: 14 cupcakes

Vanilla Cupcakes with Chocolate Buttercream

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Author: Jess Italiano
These vanilla cupcakes with chocolate buttercream are made with a moist vanilla cake and a delectable, silky smooth chocolate buttercream. They are a staple dessert that's perfect for special occasions, birthdays, get-togethers, or when you are just looking for something to satisfy your sweet tooth!
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Ingredients
 

  • 192 grams (1 1/2 cups) cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 tablespoon milk powder
  • 57 grams (¼ cup) unsalted butter, room temperature
  • 50 grams (¼ cup) vegetable oil
  • 150 grams (¾ cup) granulated sugar
  • 2 eggs, room temperature
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 80 grams (1/3 cup) whole milk, room temperature
  • 120 grams (½ cup) sour cream or yogurt, room temperature

Chocolate Buttercream

  • 226 grams (1 cup) unsalted butter, room temperature
  • 420 grams (3 ½ cups) powdered sugar
  • 40 grams (½ cup) dutch processed cocoa powder
  • pinch of salt
  • 2 teaspoons vanilla extract
  • 3-4 tablespoons milk/heavy cream
  • sprinkles, optional

Instructions
 

  • Preheat oven to 350F and fill a cupcake tin with liners. Set aside.
  • Whisk together the cake flour, baking soda, baking powder, salt, and milk powder. Set aside.
    192 grams cake flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon fine sea salt, 1 tablespoon milk powder
  • Separately, beat together the unsalted butter, oil, and sugar until combined & fluffy.
    57 grams unsalted butter, 50 grams vegetable oil, 150 grams granulated sugar
  • Add the eggs & vanilla and mix well, then add the dry ingredients and beat until almost combined.
    2 eggs, 1 tablespoon vanilla bean paste or vanilla extract
  • Once almost mixed in, add the sour cream and mix until almost combined. Then, stream in the milk & beat until a smooth batter forms.
    80 grams whole milk, 120 grams sour cream or yogurt
  • Fill each cupcake liner about half way. Bake for 15 minutes until risen and fluffy – a toothpick inserted into the center should come out clean or with a few moist crumbs.
  • While the cupcakes cool, make the buttercream. Beat the butter on medium-high speed until creamy. Add the powdered sugar, cocoa, salt, vanilla, & milk, and beat on low speed for 30 seconds, then increase to high speed and beat until combined and smooth.
    226 grams unsalted butter, 420 grams powdered sugar, 40 grams dutch processed cocoa powder, pinch of salt, 2 teaspoons vanilla extract, 3-4 tablespoons milk/heavy cream
  • Once the cupcakes have cooled completely, frost with a piping bag or by hand, top with sprinkles, and enjoy!
    sprinkles
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