Vanilla Cupcakes with Milk Chocolate Icing and a Kitchen Aid Giveaway

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Perfect Vanilla Cupcakes topped with  homemade whipped milk chocolate frosting are what dreams are made of.

If you’re in the mood for cupcakes, I have a lot of fun favorites. Pink Lemonade Cupcakes and Cherry Chip Cupcakes are some great ones to try.

Perfect vanilla cupcakes recipe with chocolate icing a must have combo!

Perfect Vanilla Cupcakes

Today I start another round of Feel Great in 8 and I’m so very excited! I had such a great time forming new habits, losing some weight, and doing something hard last time that I really felt like another go at it would be good for me.

So in honor of my giving up sweets for 8 weeks I thought we should celebrate with some sweets and a Kitchen Aid giveaway!!! Ok, Ok, maybe we should have celebrated with a celery giveaway or something, but cupcakes are way more fun. Everyone one needs a vanilla cupcake recipe with chocolate icing in their archives. I’m really just doing you a favor.

I love a box of cake mix as much as the next girl, but I don’t love using cake mix for cupcakes. The texture is just too fine and they tend to crumble all over the place. No thank you! I’ve been on the hunt for the perfect vanilla cupcake recipe for months and I dare say I found it. Top with some homemade whipped milk chocolate frosting and you have a match made in cupcake heaven.

Of course a shiny new Kitchen Aid would make that frosting extra fluffy! Just enter below!

This recipes was adapted from and inspired by Sally’s Baking Addiction Very Vanilla Cupcakes.

How do I make frosting just the right consistency?

The constancy of the icing is important if you are going to pile it high on a cupcake. It should be a medium consistency. If you mix the batch of icing with a metal teaspoon (the kind you use for dinner) it should stand up straight in the middle of the bowl when it is in the icing. So, you should be able to stir it with a spoon by hand but it should also be sturdy enough to hold the spoon up.

What should I do if the frosting is too thick?

If the icing is too thick, add a little cream. If it needs to be a little thicker add a 1/4 cup of powdered sugar and whip to combine until it’s sturdy enough.

What tip do you use to frost cupcakes?

I like to use tip M1.

How long will frosted cupcakes stay fresh?

Frosted cupcakes should be used within 2 days for optimal taste.

Perfect vanilla cupcakes recipe with chocolate icing a must have combo!

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Vanilla Cupcakes with Whipped Milk Chocolate Icing


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  • Author: Melissa Griffiths-Bless this Mess
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x

Description

Perfect vanilla cupcakes topped with  homemade whipped milk chocolate frosting are what dreams are made of.


Ingredients

Scale

For the Cupcakes

  • 1 and 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 egg whites
  • 1/4 cup plain greek yogurt (or sour cream)
  • 3/4 cup milk
  • 2 tablespoons vanilla extract

For the Frosting

  • 1/2 cup butter, at room temperature
  • 34 tablespoons heavy cream
  • 2 teaspoons vanilla
  • 1/3 cup cocoa powder
  • 2 1/2 to 3 cups powdered sugar

Instructions

  1. Preheat the oven to 350 degrees and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Use a whisk to combine.
  3. In a large bowl add the melted butter and sugar. Stir to combine (the mixture will be gritty still). Add the egg whites, yogurt, milk, and vanilla extract. Stir well.
  4. Slowly add the flour mixture to the butter mixture and stir until there aren’t any lumps. The batter will be nice and thick. Once it the batter is all wet and well combined, stop stirring. Don’t over mix.
  5. Divide the batter among the 12 lined cups. Bake for around 20 minutes until the tops spring back with touched and a toothpick inserted into the center comes out clean.
  6. Let the cupcakes cool in the pan for 5 minutes and then remove to a wire rack to finish cooling. Let the cupcakes cool completely before frosting.
  7. To make the frosting-
  8. Add the butter and cream to the bowl of your stand mixer. Mix on medium speed with the whisk attachment until the butter and cream combine. Increase the speed to high and mix for 3-5 minutes until the mixture is light and fluffy, stopping to scrape down the sides a time or two. Add the vanilla, cocoa, and 2.5 cups of the powdered sugar. Mix on low until combined and then increase speed to medium and whip for 1 to 2 minutes.
  9. The constancy of the icing is important if you are going to pile it high on a cupcake. It should be a medium consistency. If you mix the batch of icing with a metal teaspoon (the kind you use for dinner) it should stand up straight in the middle of the bowl when it is in the icing. So, you should be able to stir it with a spoon by hand but it should also be sturdy enough to hold the spoon up. If the icing is too thick, add a little cream. If it needs to be a little thicker add a 1/4 cup of powdered sugar and whip to combine until it’s sturdy enough.
  10. Place in an icing bag and pipe on the cool cupcakes with tip M1.
  • Prep Time: 10 Minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cupcake
  • Calories: 381
  • Sugar: 38.6g
  • Sodium: 148.3mg
  • Fat: 18.2g
  • Carbohydrates: 51g
  • Protein: 4.2g
  • Cholesterol: 77mg

This recipes was adapted from and inspired by Sally’s Baking Addiction Very Vanilla Cupcakes.

If you love cupcakes, give these a shot:

Perfect Vanilla Cupcakes topped with  homemade whipped milk chocolate frosting are what dreams are made of.

About Melissa

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6 Comments

  1. I love all of your recipes! I am so excited at the thought that one of us, your lucky readers, have the chance at winning this beautiful machine. Thank you!!

  2. I made this recipe today with my daughter and immediately made another batch. They are so good, thick and moist and lovely, not crumbly at all. Thank you for the recipe!

  3. I never tried adding sour cream to my vanilla cupcakes before! I definitely have to give it a try this weekend! A stand mixer is definitely a must-have kitchen equipment for me too!