Homemade Vanilla Buttercream Frosting & Moist Chocolate Cupcakes

in Food

As promised, I am publishing the recipe for homemade vanilla buttercream frosting for the yummiest, moistest chocolate cupcakes you will ever make.

I got the original recipe for this frosting from The Farm Chicks (thefarmchicks.typepad.com) and modified it only a little bit.

Moist Chocolate Cupcakes

moist chocolate cupcakes

Follow the recipe EXACTLY as described here on The Farm Chicks. Seriously. Do not modify at all. Everything is crucial; as you know, baking is a science.

The only thing you need to note, which she didn’t write in there, is this: DO NOT fill the cupcakes past half full. If you do, they will overflow. That’s fine if you are just making them for you and your family, but if you want to show them off, stop filling halfway. The batter is watery because of the 1 cup boiling water that is added; that water is necessary to make the cupcakes moist. Don’t skip that part, either!

Homemade Vanilla Buttercream Frosting

homemade vanilla buttercream frosting

I LOVE this recipe for vanilla buttercream. I am not a frosting person, either. But it’s so creamy and perfectly sweet without being overly sweet. It sort of melts in your mouth.

Here is the modified recipe. The original one called for 1/3 cup butter and 3 1/2 cups powdered sugar. Mine calls for more of both. πŸ™‚

  • 1 cup butter
  • 3 cups powdered sugar
  • 2 tsp vanilla
  • 1/4 cup milk
  • 1 additional cup powdered sugar
  1. Bring the butter to room temperature. For me, this meant letting it sit out for about an hour. It should be very soft.
  2. Beat or mix (I simply hand mix) the butter until creamy.
  3. Add the vanilla until well-blended.
  4. Add 1 cup powdered sugar and beat/mix until well-blended. Continue, 1 cup of powdered sugar at a time, until 3 cups have been added and blended well.
  5. Add the milk and blend well.
  6. Add the remaining powdered sugar, a little at a time, until it reaches the consistency that you like.


Leave a Comment


{ 8 comments… read them below or add one }

Mike April 25, 2011 at 11:27 am

Those look absolutely awesome. Thanks for the recipe.

Fran Aslam From Online writer April 19, 2011 at 11:07 am

This recipe is out of this world, but have you noticed the ingredients. It is for young folks and I can not add it to my taste buds, though I will love to eat it.

Enjoy all while you can.

Recipe writer is awesome to create the flavor so enjoyable.

Fran A

redkathy April 18, 2011 at 9:58 pm

OK Tia, this will be my Saturday Night bake and they had better be moist… Just kidding. Really I love moist cakes and will definitely be trying these out with your frosting.

Tia Peterson April 18, 2011 at 11:01 pm

Oh my gosh Kathy no kidding; these are seriously the most delicious cupcakes I’ve ever made…

Tonight I made crostini and an olive relish. I topped the crostini with ricotta and then the relish. It was delicious! That’ll be the weekend recipe, even though this weekend is Easter. Would make a great appetizer!

redkathy April 19, 2011 at 9:47 pm

Sounds yummy, hope you took a few photos! I love all kinds of olives. They go great with chunky tomatoes, hot peppers and onions over pasta. We must be on the same foodie wave length. Guess what, I ate a 16oz. container of Ricotta with salt and pepper for lunch today by myself. Talk about loving the ricotta…

Tia Peterson April 18, 2011 at 1:01 pm

Good. It is soooo good! πŸ™‚

Kristi Hines@Blog Marketing April 18, 2011 at 10:07 am

Looks delicious! πŸ™‚ Now I want cupcakes for breakfast. I’ve been experimenting with gluten free variations of recipes, so I’ll have to see what I can do with this one. Thanks for sharing!

Tia Peterson April 19, 2011 at 6:25 pm

Hi Kristi! Sorry your comment was in moderation so long. Wacky things happening with moderation today.

I haven’t tried a gluten-free variation but I should probably do that, too. I have a newfound love for cooking and baking all of a sudden!


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