Dessert: United States – Vanilla Cupcakes with Chocolate Buttercream

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 25 min

Cook 20 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (180 g) all-purpose flour
1 1 / 2 tsp (7.5 ml) baking powder
1 / 4 tsp (1.25 ml) fine salt
1 / 2 cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 tsp (10 ml) pure vanilla extract
1 / 2 cup (120 ml) whole milk, room temperature
1 / 4 cup (60 g) sour cream, room temperature
3 / 4 cup (170 g) unsalted butter, softened
2 1 / 2 cups (300 g) powdered sugar
1 / 2 cup (45–50 g) unsweetened cocoa powder
1 / 4 tsp (1.25 ml) fine salt
2–4 tbsp (30 to 60 ml) heavy cream or milk, as needed
1 tsp (5 ml) pure vanilla extract
Optional sprinkles or chocolate shavings for topping

Show original ingredient measurements

1 1 / 2 cups (180 g) all-purpose flour
1 1 / 2 tsp baking powder
1 / 4 tsp fine salt
1 / 2 cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1 / 2 cup (120 ml) whole milk, room temperature
1 / 4 cup (60 g) sour cream, room temperature
3 / 4 cup (170 g) unsalted butter, softened
2 1 / 2 cups (300 g) powdered sugar
1 / 2 cup (45–50 g) unsweetened cocoa powder
1 / 4 tsp fine salt
2–4 tbsp heavy cream or milk, as needed
1 tsp pure vanilla extract
Optional sprinkles or chocolate shavings for topping

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Line a 12-cup (2.88 L) muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, beat the softened butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2–3 minutes.
Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla.
Mix in the sour cream until smooth.
Add the dry ingredients in two additions, alternating with the milk, beginning and ending with dry. Mix on low just until combined; do not overmix.
Divide batter evenly among liners (about 3/4 full).
Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer cupcakes to a wire rack to cool completely.
Make the buttercream: In a large bowl, beat the softened butter on medium speed until creamy, 1–2 minutes.
Sift together powdered sugar and cocoa. Add about half to the butter and mix on low until incorporated. Add vanilla, salt, and 2 tablespoons (30 ml) cream; mix, then add remaining sugar-cocoa mixture.
Beat on medium-high until fluffy, 2–3 minutes, adding more cream 1 teaspoon (5 ml) at a time if needed for a smooth, spreadable consistency. Adjust salt to taste.
Frost cooled cupcakes with the chocolate buttercream. Add sprinkles or chocolate shavings if desired. Store airtight at room temperature up to 2 days or refrigerate up to 5 days (bring to room temperature before serving).

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, beat the softened butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2–3 minutes.
Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla.
Mix in the sour cream until smooth.
Add the dry ingredients in two additions, alternating with the milk, beginning and ending with dry. Mix on low just until combined; do not overmix.
Divide batter evenly among liners (about 3/4 full).
Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer cupcakes to a wire rack to cool completely.
Make the buttercream: In a large bowl, beat the softened butter on medium speed until creamy, 1–2 minutes.
Sift together powdered sugar and cocoa. Add about half to the butter and mix on low until incorporated. Add vanilla, salt, and 2 tablespoons cream; mix, then add remaining sugar-cocoa mixture.
Beat on medium-high until fluffy, 2–3 minutes, adding more cream 1 teaspoon at a time if needed for a smooth, spreadable consistency. Adjust salt to taste.
Frost cooled cupcakes with the chocolate buttercream. Add sprinkles or chocolate shavings if desired. Store airtight at room temperature up to 2 days or refrigerate up to 5 days (bring to room temperature before serving).