Cupcakes: Vanilla and Chocolate

Oh how I love anything baked in the cupcake/muffin tin. It is honestly almost a past-time of mine (a recent one, but eating muffins and cupcakes will always be on the favorite activities list).

These recipes come from two different, but both very good, blogs: Love & Olive Oil and How Sweet It Is.

I personally preferred the chocolate cupcake because it was very fluffy and crumbly, attributes I admire in a cupcake. It might have been because the only vanilla one I ate was refrigerated and in a rush, but everyone at work and at home seemed to enjoy the vanilla perfectly well. If you cannot tell from the photograph, I don’t particularly enjoy frosting, so there are no instructions included on how to make frostings. However, the original posts include such things.

Vanilla Cupcakes (Adapted from Love & Olive Oil)


1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon cider vinegar
3/4 cup granulated sugar
1/3 cup oil
1/2 vanilla bean (seeds only) – Included in the recipe, but I didn’t use them
1/2 teaspoon vanilla extract


Preheat oven to 350 degrees F.

Combine milk and vinegar and stir to combine. Set aside for 5 minutes. Mixture will curdle.

In a large bowl, sift together flour, baking powder, baking soda, and salt.

Whisk sugar, oil, and vanilla extract into curdled milk mixture. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 3 Tablespoons of batter (cups should be just under 2/3 of the way full). [I used a #40 scoop we have laying around. This equaled about 1 2/3 scoops per cupcake.] Bake for 20-22 minutes or until lightly golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

Chocolate Cupcakes (Adapted from How Sweet It Is)


1 1/8 cups all purpose flour
1/4 cup dark or unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream


Preheat oven to 350 degrees.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes.


2 Comments on “Cupcakes: Vanilla and Chocolate”

  1. […] fan of coconut milk as her dairy-free recipe uses, so I used the same base as mentioned in my post Cupcakes: Vanilla & Chocolate with Love & Olive Oil’s ganache frosting. There is a change to the assembly for the […]

  2. […] lots of space and everything at my fingertips. Oh how I love being home. I’ve already made my chocolate cupcakes and was just itching to make something else. My mom is having a friend over for wine later so […]

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