These vanilla and chocolate cupcakes are the perfect bite-size way to enjoy one of my favourite flavour combinations. Be sure to use regular white cupcake liners so you can see the distinct separation of the chocolate and vanilla batters. They’re so pretty and girly and would be perfect for birthdays and even a backyard barbecue or luncheon.
Vanilla Batter
- 8 Tbsp. (1 stick) unsalted butter, room temperature
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp.salt
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 tsp. pure vanilla extract
- 3/4 cup whole milk
- 2 Tbsp. vegetable oil
Chocolate Batter
- 8 Tbsp. (1 stick) unsalted butter, room temperature
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 tsp. pure vanilla extract
- 3/4 cup whole milk
- 2 Tbsp. vegetable oil
Instructions
- Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side.
- Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- With an electric mixer, beat butter and sugar until light and fluffy.
- Add oil then eggs one at a time, beating well after each addition; add vanilla, and mix until combined.
- On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture.
- Mix just until incorporated (do not overmix).
- Divide batter among prepared muffin cups, filling each 2/3 full.
- Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes.
- Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.
- Frost with strawberry meringue buttercream.
