Craftsy Cakes

Making both chocolate and vanilla cupcakes at once can be a bit of a hassle, a lot of work, and too many dishes to clean. Instead, use the same recipe with a small tweak; you can change it from vanilla to chocolate.

Chocolate and Vanilla Cupcakes

Each recipe yields 12 - 15 cupcakes
Course Dessert

Ingredients
  

For the vanilla cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

For the chocolate cupcakes

  • 1 1/4 cups all-purpose flour
  • 1/3 cup cocoa powder sifted
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

Instructions
 

How to make vanilla cupcakes

  • Preheat the oven to 170° C. Line a 12-cup muffin tin with cupcake liners
  • In a medium bowl, whisk the flour, baking powder, and salt together to combine. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 2 - 3 minutes.
  • Add the eggs, beating on medium speed to combine. Beat in the vanilla to combine.
  • Alternate adding the flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 milk). Making sure they are fully combined after each addition.
  • Scoop the batter into the prepared pan using an ice cream scoop (or fill each cavity 3/4 of the way full).
  • Bake the cupcakes until a tester inserted into the center comes out clean, 20 to 22minutes. Cool completely before frosting and finishing

Notes

  • To make the chocolate cupcakes, follow the ingredients list of the chocolate cupcakes adding 1/3 cup sifted cocoa powder to the flour mixture in step two. Then continue with all the same steps as mentioned above.
  • To get my favorite buttercream recipe click here.
  • Cupcakes can be made  in advance and stored at room temperature.
  • Frosted cupcakes can be stored in the fridge.

Baking tools I use to make cupcakes:

4 Responses

    1. Any type of buttermilk is fine. And if buttermilk is not available you can use regular milk with a tablespoon of vinegar in it, making sure that both milk and vinegar combined make 1/2 cup.

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