Best Choco-Vanilla Birthday Cupcakes.

Some cake for the last day of the year

And I do mean the BEST.

I can’t believe it’s almost 2018! I felt like we were just celebrating January 1, 2017! Wow, time really does fly by. So I figured a new year of new birthdays needs a new cupcake recipe.

And what better way to begin 2018 (a day early :)) than classic, moist vanilla cupcakes with creamy chocolate frosting. Nothing! And I really don’t like the word moist and only use it to describe the best, softest cupcakes so you know these are realllllyyyyy good.

Well all I really have to say left is to pretty please whip these up (they only took me five minutes this morning to prepare minus cooking time), and I hope you have a happy and healthy 2018!

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Best Choco-Vanilla Birthday Cupcakes.

Vanilla Cupcakes

  • 2-1/2 cups of All-purpose flour
  • 2-1/2 tsp of baking powder
  • 1 tsp of baking soda
  • 1 tsp of salt
  • 4 eggs
  • 1-1/2 cups of white, granulated sugar
  • 3 tsp of vanilla extract
  • 1 cup of canola, coconut, or vegetable oil
  • 1 cup of buttermilk

Chocolate Frosting

  • 1 cup 2 sticks of unsalted butter, softened to room temperature
  • 2 tsp of vanilla extract
  • 2 cups of confectioner's sugar
  • 1 cup unsweetened cocoa powder
  1. Preheat oven to 350?F. Line cupcake tin with liners or paper cups.
  2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In the bowl of an electric mixer, add eggs, and beat. Add sugar, and beat for 30 seconds. Add vanilla extract and oil, and beat once more.
  4. Add half of flour mixture and half of buttermilk to wet ingredients. Mix until combined. Do the same with the remaining halves of both the flour mixture and buttermilk.
  5. Pour batter into cupcake liners. If you use baking cups, make sure to fill them only halfway. Otherwise, they will overflow!
  6. Bake cupcakes for 10-12 minutes or until a toothpick inserted in the center comes out clean.
  7. While both cupcakes and blueberry compote are cooling, prepare the frosting. In a medium-sized bowl, beat butter, vanilla extract, confectioner’s sugar, and cocoa powder, and beat until well combined. This should take about a minute.
  8. Once cupcakes are completely cool, cut a small hole from the center of the cupcakes, but do not cut all the way through to the bottom of the cupcake.
  9. Pipe frosting onto each cupcake. Top with sprinkles, and enjoy!

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