There’s something magical about the aroma of freshly baked cupcakes wafting through the kitchen. Whether it’s a special celebration or a simple family gathering, cupcakes add a touch of sweetness and joy to any occasion. I’m sharing my Irresistible Vanilla and Chocolate Cupcake Recipe. These cupcakes are moist and incredibly delicious, making them a hit with kids and adults alike.
Why You’ll Love This Chocolate or Vanilla Cupcake Recipe
- Versatility: You can make two delightful flavors with one recipe, satisfying both vanilla and chocolate lovers.
- Simplicity: The recipe is straightforward, making it ideal for both beginners and experienced bakers.
- Flavor : The cupcakes are moist and have a rich, buttery flavor.
Perfect Pairing: Butter Icing for Your Cupcakes
To complement your delicious cupcakes, don’t miss out on my rich and creamy Butter Icing recipe. This icing adds the perfect touch of sweetness and a smooth, luscious texture that pairs beautifully with the cupcakes.
Baking these Irresistible Vanilla and Chocolate Cupcakes is a delightful way to bring a bit of joy to your day. Whether you’re a fan of classic vanilla or rich chocolate, this recipe ensures everyone gets a treat they love. Plus, they’re so easy to make that you’ll find yourself whipping up a batch for any occasion.
Irresistible Chocolate or Vanilla Cupcake Recipe
Ingredients
- 250 g / 8.8oz Butter
- 250 g / 1¼ cups / 8.8 oz Sugar
- 3 Eggs
- 1 tsp Vanilla Essence
- 250 ml / 1 cup / 8.45 fl oz Milk Room temperature
- 250 g / 2 cups/ 8.8 oz Flour
- 2 tsp Baking Powder
Optional for Chocolate Cupcakes (+-20)
- 100 g / ⅔ cup / 3.5 oz Cocoa Add to the dry ingredients
- 50 ml / ¼ cup / 1.69 oz Milk Add extra
Instructions
- Preheat your oven to 180°C (350°F). Line two cupcake tins with cupcake cases.
- Sift the flour and baking powder together into a bowl. Set aside.
- Using a Kitchen Aid stand or hand mixer, cream the butter and sugar together until light and fluffy.
- Beat in the vanilla essence and eggs until well combined.
- Gradually fold in the flour mixture and milk, alternating between the two, starting and ending with the flour mixture. Mix until you achieve a smooth, spreadable batter. If you are using a stand or hand mixer, mix on a low speed.
- Optional – Divide Batter: If making both vanilla and chocolate cupcakes from one batch, divide the batter into two equal portions by weighting it. Mix 50g (⅓ cup / 1.75 oz) cocoa and 25ml (2 tbsp) milk into one half.
- Spoon the batter into the prepared cupcake cases, filling each about two-thirds full.
- Bake for 15-20 minutes, or until a cake tester inserted into the centre of a cupcake comes out clean.
Showcasing Creative Variations : Chocolate or Vanilla Cupcake Recipe
I would love to hear from you
What’s your favourite cupcake flavour? Share your thoughts and any unique twists you’ve added to this recipe in the comments below!
