Classic Vanilla Cupcakes with Chocolate Frosting

Every kitchen needs the perfect classic vanilla cupcakes and chocolate frosting recipe.  Look no further!  You can find my family’s favorite Chocolate and Vanilla cupcakes recipe below.

From TidyMom 

These cupcakes delivered on EVERY promise!

I’m not one to eat cake without frosting, but these cupcakes smelled so incredible when they came out of the oven, I had to try one as soon as they cooled off……..I almost didn’t even bother with frosting.  They were that good.  Not only was the flavor a beautiful marriage of almond and vanilla, but each cupcake had a slightly crisp crusty edge that melted my heart!

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Ingredients:

For Vanilla Cupcakes

• 3/4 cup milk, room temperature
• 1/4 cup heavy whipping cream, room temperature
• 6 egg whites
• 1 teaspoon almond extract
• 1 teaspoon vanilla bean paste
• 2 1/4 cups cake flour
• 1 3/4 cups sugar
• 4 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup butter (6 oz), softened

For Chocolate Frosting

• 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
• 1/4 cup plus 2 tablespoons boiling water
• 1 1/2 cups unsalted butter, room temp
• 1/2 cup confectioners’ sugar, sifted
• Pinch of salt
• 1 pound semi-sweet chocolate, melted and cooled

Directions:

For Vanilla Cupcakes:

• Preheat oven to 350° F and line cupcake tins with paper liners
• Using a small bowl, combine milk, cream, eggs whites and almond extract and vanilla bean with a fork and set aside.
• Using paddle attachment on electric mixer, combine flour, sugar, baking powder and salt on low speed. Add butter and continue beating at slow speed until mixture looks like wet sand.
• Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes.
• Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not over mix.
• Divide batter evenly between cupcake wells and gently shake to smooth batter. Bake 18-20 minutes or until a toothpick inserted into the center cupcakes comes out clean.
• Let cupcakes cool completely before frosting.
• Unfrosted cupcakes can be frozen in a covered container for 1-2 weeks.

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For Chocolate Frosting:

• Combine the cocoa and boiling water, stirring until the cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy.
• Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
• If not using immediately, frosting can be refrigerated up to 5 days or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.