⁘ anna bakes cupcakes ⁘

usa cupcakes

chocolate and vanilla cupcakes with red, white, and blue vanilla buttercream frosting

chocolate cupcake and frosting recipe from Sally's Baking Addiction

vanilla cupcake recipe from American Heritage Cooking

baked in July 2015

yield: 12 chocolate cupcakes and
12 vanilla cupcakes
prep time: 40 minutes
cook time: 14/18 minutes
difficulty level: easy


Chocolate Cupcakes

Vanilla Cupcakes



For the chocolate cupcakes:

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  2. Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
  3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
  4. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be a little thin.
  5. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the vanilla cupcakes:

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  2. Sift flour, baking powder, baking soda and salt together in a medium bowl and set aside.
  3. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
  4. Add the eggs one at a time, beating to combine after each addition.
  5. Add vanilla, sour cream and almond extract, beating until just combined.
  6. Reduced the mixer speed to low and stir in the flour in several additions. Remove the bowl from the mixer and stir the last bit of flour in with a spatula until just combined. Do not over mix.
  7. Scoop batter into cupcake liners and bake in preheated oven for 14-18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.
  8. Allow to cool completely before frosting.

For the frosting:

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
  2. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low.
  3. Increase to high speed and beat for 3 full minutes.
  4. Add a pinch of salt if frosting is too sweet.
  5. Separate frosting evenly into three separate bowls.
  6. Add red food coloring to one bowl and blue food coloring to another.
  7. Frost cooled cupcakes.


Chocolate Cupcakes

Vanilla Cupcakes