Photo: HeatherMarieKosur · CC BY-SA 4.0
About this photo & recipe
Cupcakes with Candy Corn.jpg. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Vanilla Cupcakes with White and Chocolate Swirls115 min · 12 cupcakes · Recipe card
Ingredients
- For the cupcakes: 150 g all-purpose flour
- 150 g granulated sugar
- 6 g baking powder
- 2 g fine salt
- 100 g unsalted butter, softened
- 2 large eggs (about 100 g without shells), at room temperature
- 90 g whole milk, at room temperature
- 5 g vanilla extract
- For the frosting: 200 g unsalted butter, softened
- 360 g powdered sugar, sifted
- 30 g whole milk, plus up to 10 g more as needed
- 5 g vanilla extract
- 20 g unsweetened cocoa powder
- For decorating: 20 g orange sprinkles
- 60 g candy corn pieces
Let’s make it
- Heat the oven to 175°C (350°F). Line a standard 12-cup muffin tin with paper liners.
- Whisk the flour, sugar, baking powder, and salt in a bowl. In a separate bowl, beat the softened butter until creamy, then beat in the eggs one at a time. Mix in the milk and vanilla; the mixture may look slightly curdled.
- Add the dry ingredients and mix just until no dry streaks remain. Divide the batter evenly among the liners, filling each about two-thirds full.
- Bake for 18–21 minutes, until the tops spring back lightly when pressed and a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer the cupcakes to a rack and cool completely, about 45 minutes.
- For the frosting, beat the butter until pale and fluffy. Gradually beat in the powdered sugar, then add 30 g milk and the vanilla. Beat until smooth and pipeable, adding up to 10 g more milk if needed.
- Divide the frosting in half. Beat the cocoa powder into one half until evenly chocolate-colored. Transfer the white frosting and chocolate frosting to separate piping bags fitted with a large star tip.
- Pipe a generous swirl of white frosting onto 6 cupcakes and chocolate frosting onto the other 6. Finish each with orange sprinkles and candy corn pieces. Serve once decorated.
Kitchen notes
Store covered in the refrigerator for up to 3 days; let the cupcakes stand at room temperature for about 20 minutes before serving. Contains wheat, milk, and eggs. This is an AI-assisted recipe in development and has not been kitchen-tested; the photo is decorating inspiration rather than the tested result.
Recipe in development · not kitchen-tested.
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