Ingredients
This vanilla cupcake recipe is simple to make and baked into perfectly light and fluffy cupcakes flavoured with vanilla extract. The chocolate buttercream frosting is rich, fudgy and finishes the cupcakes off beautifully.
Caster sugar. Flour. Cake or all purpose flour. Baking powder. Salt. Milk. I used full cream/whole milk but any milk will work. Oil. Canola oil/vegetable oil. Vanilla extract. Vanilla bean paste can be substituted. Eggs. Boiling water. Butter. Icing sugar / Powdered sugar. Cocoa powder. Cream. Heavy/whipping cream. Chocolate.
How to make vanilla cupcakes
These vanilla cupcakes are fluffy, moist and perfectly scented with vanilla. I prefer using vanilla paste or vanilla powder, but a good vanilla extract will work well too.
How to make chocolate frosting
This chocolate American buttercream recipe is perfect for people who don’t usually like the icing on a cake. It is rich and chocolatey without being overly sweet and the texture is almost mousse-like. If you’d prefer, you can also use a vanilla buttercream frosting for these cupcakes.
Can I make these cupcakes in advance?
The cupcakes will last for 3-4 days at room temperature on the kitchen counter, covered (I use a glass cake dome to keep them fresh.) Alternatively, bake the cupcakes and cool then refrigerate for up to 3 days in an airtight container before decorating. The unfrosted cupcakes can also be kept in the freezer for up to 2 months. Thaw completely before decorating the with the buttercream.
Cupcake recipes
