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Vanilla Cupcakes with Milk Chocolate Frosting

So these were the cupcakes Miss Tessa requested for her birthday. They also happened to be the batter I hadn’t yet nailed down. I was actually going to buy a boxed cake but then I was like…no, I can do this. 

Bottom line is I finally found a vanilla cupcake I like! It has that light, tender crumb similar to the boxed variety but the taste is all homemade. I especially liked it with the milk chocolate frosting (I figured it’d be more kid friendly). The cupcake wasn’t overly sweet and the frosting was, so it worked beautifully. Many (Susan) say this is the best combo of cupcakes and in the day of crazy concoctions, I have to agree. More often than not simplicity reigns supreme.

ALSO – those brightly colored printed cupcake liners are so cute, but they smell funny. Anyone notice this? I’m going with the aluminum liners from here on out.

Vanilla Cupcakes

Makes 12-14

1 c. sugar

1 3/4 c. cake flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

4 tbsp. unsalted butter, softened

2 eggs

1/3 c. sour cream

1/4 c. vegetable oil

1 tbsp. pure vanilla extract

2/3 c. whole milk


20 tbsp. unsalted butter, softened, cut into tablespoons

1 1/2 c. powdered sugar

1/4 c. unsweetened cocoa powder

1/8 tsp. kosher salt

3/4 c. light corn syrup

1 tsp. vanilla

1 1/3 c. Hershey’s Milk Chocolate bar, broken to pieces (this is several bar’s worth), melted and cooled

1. Preheat oven to 350 degrees. Line cupcake tin with liners.

2. In the bowl of a standing mixer, combine sugar, flour, baking powder, baking soda, and salt.

3. Add butter at a rate of a tablespoon every five seconds and mix on medium until mixture resembles fine crumbs.

4. Whisk eggs, sour cream, oil, vanilla and milk together in a separate bowl.

5. Slowly add egg mixture to flour mixture and mix on low until until smoothly combined.

6. Add batter to muffin tin, filling each hold 2/3 of the way full.

7. Bake for 15-18 minutes or until “set” when you give the pan a shake (no gooey centers).

8. Remove from oven and let cool about five minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature.

9. To make frosting, combine butter, powdered sugar, cocoa, salt, corn syrup and vanilla in a food processor. Process to combine. Scrape the sides and add the chocolate. Process until smoothly combined.

10. Cover and let sit at room temperature to firm up a bit. Use when ready – can sit at room temperature for several days.