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Monday, October 13, 2014

Vanilla Cupcakes with Chocolate Cream Cheese Frosting

They are simple in flavor, but pack a big bang. I don't know anyone who doesn't love a classic vanilla cupcake. It can  simply be transformed by changing the flavor of the frosting or adding a filling. These vanilla cupcakes are simple to make, but taste like you spent hours baking them. The batter is thick and the flavor is undeniable.  

The chocolate cream cheese frosting is rich, but not overpowering. I'm not a big fan of chocolate frostings, but I love this one. I think the velvety texture of the cream cheese has something to do with it. It also adds to how smooth the frosting consistency is.

These cupcakes would be great for any occasion, such as a birthday party or any event that you have to take a dessert to. 

Vanilla Cupcakes:

Yield - 12 cupcakes


1/2 cup butter (room temperature)
1 egg (room temperature)
2 egg yolks (room temperature)
1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 cup 2% milk

Chocolate Cream Cheese Frosting:

Yield - Frosts 12 cupcakes

1 8-ounce package cream cheese (room temperature)
1/2 cup butter (room temperature)
2 teaspoons vanilla
2 cups granulated sugar
1/2 cup unsweetened cocoa powder

Preheat oven to 350F. Line a 12-count muffin pan with cupcake liners. 

For the cupcakes:
1. Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes.  If using vanilla bean, use a small sharp knife to scrape the seeds from the vanilla bean; set seeds aside. In a small bowl stir together flour, baking powder, and salt.

2. Preheat oven to 350 degrees F. Using a stand mixer and paddle attachment beat butter on low to medium speed for 30 seconds. Add sugar, beating on medium to high speed for 1 minute. Scrape sides of bowl. Add egg, egg yolks, vanilla bean seeds (or the 1 teaspoon vanilla extract), and the 1/2 teaspoon vanilla extract; beat until combined. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter will be thick).

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups

4. Bake about 20 minutes for 21/2-inch cupcakes (about 15 minutes for 1 3/4-inch cupcakes) or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. 

For the frosting:
1. In stand mixer using paddle attachment beat butter and cream cheese on low to medium speed until smooth. Add cocoa powder and vanilla; beat until blended. Gradually beat in 2 cups of granulated sugar and the milk.    


Please do not microwave your butter to speed up the process of it coming to room temperature. Let it happen naturally. If you are impatient try doing a task until the butter softens. It only takes 30 minutes

Can be stored in an airtight container for 3 days and refrigerated for 5 days. 

Recipes adapted from

I hope that you enjoy these cupcakes. Let me know if you make them. 

Savor The Baking,


  1. I love this post, way to rock it. I will go home, make a few cupcakes and more importantly eat a few cupcakes lol :)

    1. Thanks LaPaul. Love You and I'm glad that you are enjoying the cupcakes. :-)

  2. That frosting looks so silky and delicious!! Chocolate cream cheese frosting is just the best. These cupcakes sound awesome.

    1. Hey Rachel. Thanks for stopping by my blog. The frosting is a silky as it looks. It was smooth like butter in the mixer.

  3. Mmm these sound lovely! I especially like the looks of that frosting :)

    1. Hey Katrina. Thanks for stopping by. They tasted really good and washed down well with some water for me.

  4. These cupcakes look so moist and delicious and the frosting is very pretty!

    1. Thanks Amy. :-) I'm glad I was able to bring the textures of the cupcakes and frosting to the photos. Have a good week.

  5. These might be the most beautiful cupcakes I've ever seen! That frosting is like a work of art. So smooth and glossy looking! And the cake looks perfectly soft and delicious!

    1. Wow Allie! That means a lot coming from you. Thanks for stopping by. The cake was perfect and moist.

  6. Woah, those look seriously amazing! Love the rosette frosting!

  7. Hey Alessandra. Thanks for stopping by my blog. I'm glad that you liked the frosting piping. :-)

  8. These are so pretty! Vanilla cupcakes are my favorite.

    1. Thanks Dorothy. I love your blog and have a great day.

  9. Wish I had one of these cupcakes to devour right now.. they looks seriously delicious. Loving that thick layer of frosting especially!