Make completely irresistible moist cupcakes every time with these easy Chocolate and Vanilla Cupcakes from scratch recipes. Topped with a deliciously simple buttercream, these are perfect for any occasion.
If you haven’t noticed, cupcakes have matured far beyond the simple chocolate and vanilla from when we were kids. These days you can find them everywhere from restaurants, to replacing a cake at weddings. There are even bakeries now that specialize in just cupcakes. It’s understandable though, the built-in portion control, ease to consume, and just how stinking adorable they can be, makes them the perfect dessert choice for just about any occasion.
Sometimes you just want a classic, though. A familiar flavor. So that is why today we are going back to the basics and I’m sharing a few of my favorite, classic cupcakes. Chocolate and Vanilla Cupcakes, made from scratch, topped with a delicious, homemade buttercream.
These are some of the best and easiest cupcakes I’ve made. They are soft, moist, and have the perfect flavor. Pour yourself a cold glass of milk and dig in to either of these classic cupcakes from scratch recipes!
How to Make Chocolate and Vanilla Cupcakes from Scratch
No need for a grocery run with these simple cupcakes – they both are made with ingredients you probably already have in your pantry!
Chocolate Cupcake Ingredients: scroll down for full recipe with exact measurements
- sugar
- flour
- cocoa powder
- eggs
- baking powder
- salt
- milk
- warm water
- oil
- vanilla
Chocolate Cupcake Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.
- Mix together all ingredients in the bowl of a stand mixer. Mix for about 2 minutes or medium speed, or until all ingredients are well blended.
- Pour the batter into paper lined muffin tins.
- Bake for 13-15 minutes or until cupcakes are cooked through. Allow to cool before decorating.
Vanilla Cupcake Ingredients: scroll down for full recipe with exact measurements
- milk
- egg whites
- vanilla
- almond extract
- baking powder
- sugar
- flour
- butter
Vanilla Cupcake Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.
- In the bowl of a stand mixer, mix together the milk, egg whites, vanilla, almond, baknig powder, sugar, and flour. Blend until well mixed.
- Add in the softened butter until just incorporated. Works best if your butter is cut into small pieces
- Pour the batter into the paper lined muffin tin.
- Bake for 18 minutes, or until the cupcakes are cooked through. Allow to cool completley before decorating.
How to Make Simple Buttercream Frosting
You can’t have a cupcake with the frosting!
Ingredients: scroll down for full recipe with exact measurements
- butter
- powdered sugar
- marshmallow fluff
- extract/flavoring of choice
- food coloring, optional
Instructions
- In the bowl of a standmixer, beat the softened butter on medium speed for about one minute.
- Slowly add in half of the powdered sugar. Add in the marshmallow fluff.
- Add in the remaining powdered sugar. Add in your choice of flavorings and food coloring, if desired. If the icing is too thick, add in a small amount of milk to desired consistency.
Decorating Ideas
There are a ton of easy ways to dress up the cupcakes for any occasion. Here are a few of my favorite suggestions:
- Sprinkles – add a particular color of sprinkles to match your party theme, or just top them with your favorite rainbow mix
- Fruit – strawberries, blueberries, or even a cherry made delicious additions
- Cookies – crush up your favorite cookie and use those as sprinkles. Crushed Oreos on a chocolate cupcake? YUM!
- Cupcake Cake – layout your cupcakes to form a no-knife necessary cake or bouquet
FAQs for Classic Cupcakes from Scratch
- Can you freeze cupcakes? You absolutely can, you just want to freeze them before your frost them. Wrap up each cupcake individually in plastic wrap, then store them all together in an airtight freezer container or Ziploc bag. Thaw them before serving.
- How do I store the cupcakes until I’m ready to serve them? You would simply place them in an airtight container and keep them in the fridge. They should last 2-3 days
If you like this recipe, try these:
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Classic Chocolate and Vanilla Cupcakes from Scratch with Buttercream Frosting
Description
Make completely irresistible moist cupcakes every time with these easy Chocolate and Vanilla Cupcakes from scratch recipes. Topped with a deliciously simple buttercream, these are perfect for any occasion.
Ingredients
Chocolate Cupcakes
- 3 cups granulated sugar
- 3 cups all purpose flour
- 1 1/2 cups cocoa powder
- 4 eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups whole milk
- 1 1/2 cups warm water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
Vanilla Cupcakes
- 1 cup whole milk
- 6 egg whites
- 1 teaspoon vanilla
- 1/2 teaspoon almond flavor
- 4 teaspoons baking powder
- 1 3/4 cups granulated sugar
- 2 1/4 cups all purpose flour
- 3/4 cup softened butter
Buttercream Frosting
- 2 cups butter (softened)
- 4 lbs powdered sugar
- 1 jar marshmallow fluff
- flavoring of choice
- food coloring (optional)
Instructions
Chocolate Cupcakes
-
Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.
-
Mix together all ingredients in the bowl of a stand mixer. Mix for about 2 minutes or medium speed, or until all ingredients are well blended.
-
Pour the batter into paper lined muffin tins.
-
Bake for 13-15 minutes or until cupcakes are cooked through. Allow to cool before decorating.
Vanilla Cupcakes
-
Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.
-
In the bowl of a stand mixer, mix together the milk, egg whites, vanilla, almond, baknig powder, sugar, and flour. Blend until well mixed.
-
Add in the softened butter until just incorporated. Works best if your butter is cut into small pieces
-
Pour the batter into the paper lined muffin tin.
-
Bake for 18 minutes, or until the cupcakes are cooked through. Allow to cool completley before decorating.
Buttercream Frosting
-
In the bowl of a standmixer, beat the softened butter on medium speed for about one minute.
-
Slowly add in half of the powdered sugar. Add in the marshmallow fluff.
-
Add in the remaining powdered sugar. Add in your choice of flavorings and food coloring, if desired. If the icing is too thick, add in a small amount of milk to desired consistency.
