moist cupcakes

These Chocolate Fudge Cupcakes are so moist and chocolatey from the addition of sour cream and freshly brewed hot coffee! And the cream cheese frosting provides the perfect balance with a bit of sweetness.

Chocolate Fudge Cupcakes with Cream Cheese Frosting

cocoa powder

coffee,

sour cream

vanilla

unsalted butter, room temperature

sugar

light brown sugar, packed

eggs, room temperature

all-purpose flour

baking soda

salt

(1 stick) unsalted butter, room temperature

cream cheese, brick-style, room temperature

Make the Cupcakes: Preheat oven to 350°F. Line muffin pan with cupcake liners or place paper cupcake cups on a sheet tray and set aside. In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla to make a shiny fudge. Set aside. In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes. Add the granulated and brown sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go. Divide the batter between the cupcake liners and bake for 28 - 30 mins. A toothpick inserted into the center of the middle cupcake should come out clean when they are done. If there's batter on the toothpick, continue baking for a few minutes more until it comes out clean. Let the cupcakes cool before turning them out on a wire rack to cool completely before frosting.

Make the Frosting: In the bowl of a stand mixer, beat the butter and cream cheese on medium to high speed until smooth and creamy, about 2-3 minutes. Add in vanilla and salt and mix well to combine. With mixer on low, gradually add the powdered sugar one cup at a time until completely combined and no dry spots are left. Frost cooled cupcakes.

Fluffy, tender cupcakes bursting with fresh blackberries are topped with fresh blackberry buttercream frosting in this recipe. These beautiful homemade cupcakes are the perfect summer treat!

Blackberry Cupcakes with Blackberry Buttercream

all-purpose flour (weighed

baking powder

sour cream (room temperature)

whole buttermilk (room temperature)

butter (or one stick, unsalted, softened)

eggs (room temperature)

vanilla extract

blackberries

butter (or two sticks, salted, very soft, see note)

lemon juice (freshly squeezed, room temperature)

Preheat your oven to 350°F. Line a muffin pan with nonstick cupcake liners and set aside.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate small mixing bowl, whisk together the sour cream and buttermilk until completely combined. Set aside.

Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until pale and fluffy, about 7-9 minutes, scraping down the sides and bottom of the bowl as needed. Start on low speed then gradually increase to a high speed of 8 or 9.

Add the eggs to the bowl with the butter mixture one at a time and mix after each addition until fully mixed in. Beat in vanilla and blackberries until completely mixed in. Scrape down the sides and bottom of the bowl to ensure all the ingredients are combined.

Use a cookie scoop to spoon batter into lined muffin cups, filling them about 2/3 full. Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center comes out clean aside from a few moist crumbs.

Cool the cupcakes in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Make The Blackberry Buttercream

Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed (setting of 4-6) until completely smooth and creamy, about 2 minutes. Add the blackberries to the bowl and beat until completely mixed into the butter, scraping down the sides and bottom of the bowl as needed.

Add in the powdered sugar, beating in one cup at a time on medium speed, until the frosting is sturdy and smooth. If you feel that your frosting isn't thick or sturdy enough, beat in 1/2 cup more powdered sugar. Beat in the lemon juice until smooth.

Spoon the frosting into a piping bag fitted with a large round piping tip and pipe frosting onto the completely cooled cupcakes in a swirl pattern, staring at the rim and working your way toward the center, coming to a peak.

Garnish cupcakes with a fresh blackberry and serve at room temperature

These moist and fluffy vanilla cupcakes are the perfect treat for any occasion! Made with cake flour, buttermilk, and vanilla bean paste, they deliver a rich, tender crumb and are bursting with vanilla flavor. With a simple reverse creaming method and two-step baking process, you&#39;ll get perfectly risen, bakery-quality cupcakes every time.Try my favorite cupcake frosting, Whipped Vanilla Frosting.

Moist and Fluffy Vanilla Cupcakes

cake flour

½ tsp baking soda

tsp baking powder

salted butter (softened (unsalted butter works too))

eggs egg

½ tbsp vanilla bean paste (or vanilla extract)

buttermilk (at room temperature)

vegetable oil

Preheat

Preheat your oven to 375°F (190°C). Grease and flour two 12-cup cupcake pans or line them with cupcake liners.

Whisk

In a large mixing bowl or the bowl of a stand mixer, whisk together the cake flour, sugar, baking soda, baking powder, and salt until well combined.

Add the softened butter to the dry ingredients. Mix on medium speed until the mixture resembles fine crumbs.

In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, egg yolk, and vanilla bean paste until smooth.

Gradually

Gradually add half of the wet ingredients to the dry mixture. Beat on medium speed until the batter is lighter in color and smooth (about 1-2 minutes).

Add the remaining wet ingredients and mix until fully incorporated, making sure to scrape down the sides of the bowl.

Divide

Divide the batter evenly between the prepared cupcake liners, filling each about ⅔ full.

Bake

Bake in the preheated oven at 375°F for 5 minutes.

Reduce

After 5 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 10-12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Remove

Remove the cupcakes from the oven and let them cool in the pans for 1-2 minutes. Then transfer the cupcakes to a wire rack to cool completely before frosting.

It was as described - soft, moist, TASTY!!  BTW the actual printed recipe does not indicate to sift dry ingredients together :-)

Tried this today for a kid’s party and absolutely delicious! I reduced the sugar by about 50g and it was still delicious! Love your recipes!

Great recipe! Topped with an ermine frosting. The cupcakes in the silicone pan did sink a tad in the middle &amp; my aluminum individual muffin tins were fine but flat at the top. My daughter did open the oven though. Thank you for sharing!

Omg! These are THE best vanilla cupcakes I have ever made from scratch. The recipes that I've used before have either taste too eggy or the cake was not flavorful enough. 
I tasted the batter before pouring it into the little cups (I know you're not supposed to). It tasted like ice cream! Omg I followed the recipe as close as as I could get. I didn't have any cake flour so I did a substitution using all-purpose flour and arrowroot (I didn't have cornstarch). And for buttermilk, I did the whole milk lemon juice substitute, and it came out phenomenally so I know that when I make this next time with all the proper ingredients, it's going to be even more outstanding. 
The reverse creaming method was also a game changer.
I froze a dozen in hopes saving them for later, but I thaw them out two days later and my children and I devoured them. 😮‍💨

If you haven't tried this recipe yet, please run to the kitchen! And vanilla bean paste? **chef's kiss**

I have been searching for the perfect vanilla cake/cupcake recipe and I've finally found it! I have gone through countless different recipes and haven't found any that work until now! This is honestly the BEST vanilla cake I've ever had, and I'm not even a fan of vanilla. 🙈🤣 Also, I'm never not using vanilla bean paste again! And your vanilla frosting... 😍😍😍 I am so thankful that I've found you! Thank your for sharing your tips, tricks, and recipes with us. You are the best!

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