Cupcake Recipe Two-Ways
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
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:
Richa
Which buttermilk to use.
Hassan Manar
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.
سعدية
شكرا جزيلا شيف على طريقة الكب كيك وكريمة الزبدة ?
Manar Hassan
العفو أنا مبسوطة انها عجبتك