Ingredients
**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you
Equipment Needed
- Muffin Tin
- Cupcake Liners
- Rubber spatula
- Measuring cups
- Mixing bowls (medium & large)
- Hand Mixer
- Frosting Piping Tips (not required but a nice to have!)
- Frosting Piping Bags (not required but a nice to have!)
Vanilla Cupcakes
- 2 tbsp (28 g) unsalted butter, softened
- 2 tbsp (30 ml) neutral oil (like canola or vegetable oil)
- ½ cup (100 g) granulated sugar
- 1 large egg (about 50 g, room temperature)
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 g) sour cream
- ¼ cup (60 ml) buttermilk, room temperature
- ¾ cup (90 g) all-purpose flour
- ¾ tsp (3 g) baking powder
- ⅛ tsp (a pinch) (~0.5 g) salt
Chocolate Cream Cheese Frosting
- ½ cup (1 stick) (113 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, softened
- 1 tsp (5 ml) vanilla extract
- ¼ tsp (1.5 g) salt
- 2¾ to 3 cups (330–360 g) powdered sugar
- ½ cup (42 g) natural cocoa powder
What to do
1. Preheat your oven to 350°F (175°C). Line a 6-cup muffin tin with cupcake liners.
2. In a small bowl, using a hand whisk, whisk together flour, baking powder, salt, then set to the side.
3. In a medium bowl, use a hand mixer (or stand mixer with paddle attachment) to beat the softened butter and sugar together on medium speed until light and fluffy (about 2–3 minutes).
4. Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl if needed. Mix in the sour cream until smooth.
5. Divide the batter evenly between the 6 cupcake liners (they should be about ⅔ full). Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean. Note: Ovens vary, so start checking at 15 minutes, but cupcakes may need 17 minutes.
6. Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
7. For the frosting, in a medium bowl, using a hand mixer, beat the softened butter and cream cheese together on medium-high speed until smooth, creamy, and well combined (about 2–3 minutes). Scrape down the sides of the bowl as needed.
8. Mix in the vanilla extract and salt until fully incorporated. Add the cocoa powder and mix on low speed until just combined (so it doesn’t fly everywhere), then increase to medium and beat until smooth.
9. Add the powdered sugar in batches (about ½ cup at a time), mixing on low after each addition. Start with 2¾ cups and add more if you want a firmer or sweeter frosting.
10. Assemble by spooning or piping the frosting on each cupcake. Fun tip: using a frosting tip, you can carve out a chunk of cupcake and stuff the sprinkles inside. Add the cut out sponge from the cupcake back and then frosting the top. Top with more sprinkles!
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- When mixing the batter for the cakes, it is important to know that you should NOT overmix. Overmixing can lead to dry and tough cake. While it may be tempting to smooth out every single lump, don’t. Mix the batter until all dry ingredients are no longer visible, then put the spatula down :-D.
- Try not to overfill the silicon molds. Because we are using baking powder and baking soda, the cakes will increase in height and expand as they bake, so we want to give them room as they bake.
- If the ingredient is listed as *room temp* really strive for room temperature. It’s critical because, you don’t want a lumpy frosting. Room temperature ingredients also help with an even bake.
More Recipes!
Here are some similar recipes you might enjoy!
Applie Cider Loaf with Cinnamon Streusel
Brown Butter Pumpkin Chocolate Chip Cookies
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!