Fluffy vanilla bean cupcakes topped with creamy, thick chocolate cream cheese frosting and finished with bright rainbow sprinkles. You can’t go wrong with classic Vanilla Cupcakes with Chocolate Frosting.
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My very favorite cupcake flavor combo is a classic vanilla cupcake with thick chocolate frosting. It’s so simple but there’s something very classic, nostalgic, and comforting about this pairing. I’ve refreshed this childhood favorite by creating a tender, scratch-made vanilla bean cupcake topped with a chocolatey cream cheese frosting. The frosting adds the perfect amount of richness to complement the vanilla bean cupcake and the rainbow sprinkles are just as fun as when you were a kid. You don’t want to skip out on this classic combo.
I wanted to be sure that the vanilla flavor really came through in these cupcakes so this recipe has a whole tablespoon of vanilla in the batter. With the addition of vanilla extract as well as some vanilla bean paste, these are definitely not lacking in flavor. Many cupcake recipes call for oil, like canola or vegetable, to ensure the cupcakes come out moist. I wanted to go a different route but still end up with a tender cupcake. I started with butter as the main fat and also added sour cream and buttermilk. This creates a moist, fluffy cupcake without needing the addition of oil.
I went with a cream cheese base for the frosting and even if you’re not a cream cheese lover, I highly recommend giving this one a try! Anyone who has tasted this frosting instantly falls in love with it. The sweetness of the powdered sugar and the cocoa powder balance out the flavor of the cream cheese so the frosting is not overly tangy like you might expect. It creates this perfectly smooth, thick, and luxurious frosting that you will want to put on all your cakes and cupcakes!
You can frost your cupcakes however you’d like - with a piping bag and tips, an offset spatula, or simply using the back of a spoon. I like to use a combination of techniques by piping the frosting onto the cupcake with a large round tip and then using a small offset spatula to give the tops a whimsy swirl.
Cupcake Pan: These are hands down my favorite brand of pans for baking. They are super durable and long-lasting and everything I’ve made in these pans bakes up really nice and even. Metal pans conduct heat better too so they are always a better option as opposed to glass when baking.
Cookie Scoop: I have multiple sizes of cookie scoops and they all get plenty of use in my kitchen. I use them the most for portioning cake batter and cookie dough. For this recipe, I like to use the largest scoop in the set to portion the vanilla cake batter into the cupcake liners. I find that a slightly heaping scoop is the perfect amount.
Piping bags: I always make sure I have these disposable piping bags on hand. The 18” size is great to use for larger amounts of icing (like for these cupcakes) and the 12” ones are nice to have for smaller, more detailed piping.
Round piping tips: Ateco piping tips are my absolute favorites and these sets are a great way to get varying sizes of one shape, for a good value too. I use tip 806 for cupcakes.
Small offset spatula: This tool is a staple to have in your kitchen. It’s great for so many baking and decorating projects. It creates the perfect swirl on the top of these cupcakes.
If you need to store the cupcakes overnight, place them in an airtight container and store them in the fridge for up to 3 days. Remove the cupcakes from the fridge at least 30 minutes before serving to sit at room temperature, for the best texture and flavor.
Yes, the vanilla cupcake bases (without frosting) freeze great! Allow the cupcakes to cool completely then place them in an airtight container and store them in the freezer for up to 3 months. Let the cupcakes thaw at room temperature before frosting.
The frosting can be made ahead of time and stored in the fridge. It will become very stiff in the fridge so you’ll want to pull out the icing a couple of hours ahead of time before frosting the cupcakes.
I love to create my own sprinkle mixes by combining multiple textures and shapes in the same color palette. I like using at least 3 varieties or textures. I always start with jimmies and add nonpareils, then either a pearl or other fun shapes. There are endless possibilities and color combinations. You can find sprinkles just about anywhere from the grocery store, to craft stores, or even buy from an online specialty shop like Fancy Sprinkles or Sweetapolita, who sell beautiful pre-made mixes!
Lastly, if you make this recipe, be sure to leave a comment below and tag @sweetkitchencravings on Instagram or TikTok. Or if Pinterest is more your style, you can save my recipes to your collection there. Happy baking!
Fluffy vanilla bean cupcakes topped with creamy, thick chocolate cream cheese frosting and finished with bright rainbow sprinkles. You can’t go wrong with classic Vanilla Cupcakes with Chocolate Frosting.
I’ve combined my lifelong love of baking and creating beautiful desserts along with an appreciation for all things delicious. Here you will find mostly sweet recipes, with some savory ones sprinkled in, to satisfy your cravings and delight your loved ones. Classic yet special and sure to impress!
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