Description
Super moist vanilla cupcakes topped with thick, fudgy chocolate frosting and rainbow sprinkles.
Ingredients
- Unsalted butter – ½ cup, softened
- Sugar – 1 cup
- Eggs – 2 large
- All-purpose flour – 1 ½ cups
- Vanilla extract – 1 tbsp
- Baking powder – 1 ½ tsp
- Salt – ¼ tsp
- Milk (whole preferred) – ½ cup
- Optional: Almond extract – ¼ tsp
- Chocolate Frosting Ingredients:
- Unsalted butter – 1 cup, softened
- Powdered sugar – 2 ½–3 cups
- Unsweetened cocoa powder – ¾ cup
- Heavy cream or milk – 2–4 tbsp
- Vanilla extract – 1 tbsp
- Pinch of salt
- Rainbow sprinkles
Instructions
- Cream butter and sugar until pale, fluffy, and creamy.
- Beat in eggs one at a time, then add vanilla (and almond extract if using).
- Whisk flour, baking powder, and salt in a separate bowl.
- Add the dry mix in two additions, alternating with the milk until smooth.
- Fill 12 liners ⅔ full and bake for 18–20 minutes at 350°F / 175°C. Cool completely before frosting.
- Beat butter for the frosting until creamy. Gradually add cocoa and powdered sugar. Add vanilla and cream until thick, smooth, and pipeable.
- Pipe generous chocolate swirls on the cooled cupcakes and top with sprinkles.
Notes
- Ensure the butter is softened for easy creaming.
- For a richer flavor, consider adding almond extract.
- Let the cupcakes cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg