Classic Chocolate Cupcakes with Vanilla Frosting.

A rich, tender homemade chocolate cupcake topped with my favorite vanilla frosting. You’ll find every excuse to make this classic cupcake over and over again!

The most flavorful, moist chocolate cupcakes I've ever made!

I’m taking a break from all things overloaded today. Don’t get me wrong, an Oreo cake with Oreo crumb topping, Oreo cream filling, and milk chocolate buttercream is welcome in my apartment any day. But sometimes I crave a little simplicity. And it doesn’t get much simpler than a classic chocolate cupcake with vanilla frosting.

And sprinkles… uh, naturally.

The most flavorful, moist chocolate cupcakes I've ever made!

Speaking of overloaded, a couple weeks ago I made Marshmallow-Filled S’mores Cupcakes. Have you tried them yet? PLEASE DO. (Sorry… shouting.)

Well in that post, I briefly told you about my new favorite chocolate cupcake, which is used as the base underneath all that s’mores stuff. Today’s cupcake recipe starts with the same basic, simple chocolate cupcake batter. Let me explain these homemade chocolate cupcakes a little further because they are in the spotlight today.

Chocolate Cupcake 101

While I have a tried and true homemade chocolate cupcake recipe – which appears with chocolate frosting on my blog and with butterscotch frosting in my cookbook – I wanted to change things up. No rhyme or reason… playing around in the kitchen is simply what I enjoy most. I didn’t change much; just a few things here and there. Instead of using melted butter, I use a little oil. The oil produces an incredibly moist cupcake!

I leave out the 2 ounces of melted chocolate, so the cupcakes get all their chocolate flavor from cocoa powder. These cupcakes are still so fudgy! I find my original version to have more of a deep, dark chocolate flavor while today’s chocolate cupcakes more of a milk chocolate flavor. And my gosh, chocolate is all you’ll taste. Don’t you just hate biting into a homemade chocolate cupcake only to find a subtle taste of chocolate? What a waste.

The most flavorful, moist chocolate cupcakes I've ever made!

I love adding brown sugar to my homemade chocolate cupcakes. I find subbing some white sugar for brown sugar gives the cupcakes a little something extra and provides an even richer taste than most other chocolate cupcakes I’ve tasted.

Chocolate cupcakes paired with vanilla frosting is a match made in heaven. A dessert that everyone loves! And my fluffy, creamy vanilla frosting is the perfect topper for these homemade fudgy cupcakes. If you’re nervous about making homemade frosting, don’t be. It’s one of the easiest things to master, trust me.

I whipped these cupcakes up for my birthday last week and my friend said they tasted as tender and moist as cupcakes from a bakery. The kicker? She had one on day 2! Chocolate cupcakes are notorious for drying out as the days pass (cocoa powder has that effect on baked goods), but these stay perfectly tender and rich. They’re a great cupcake to make ahead of time for a party and frost right before serving.

Homemade Chocolate Cupcakes with Chocolate Vanilla Swirl Frosting

I felt a little fancy in the kitchen the day I made these chocolate cupcakes and ended up baking a second batch and swirling vanilla and milk chocolate frostings on top. For all of you with frosting A.D.D. like myself, you have got to try it.

Here’s a lengthy post I wrote on How to Make Swirled Frosting. I also show you exactly how to fill a piping bag with frosting (the easiest way!), as well as how I pipe frosting using the Wilton 1M swirl piping tip – which the tip I used for today’s cupcakes.

Be sure to read that helpful post!

How to Make Swirled Frosting

Homemade Chocolate Cupcakes with Chocolate Vanilla Swirl Frosting

This is a great go-to chocolate cupcake recipe you will use over and over again. Far superior to anything from a box!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Classic Chocolate Cupcakes with Vanilla Frosting

Yield: 12-14 cupcakes

Print Recipe

A rich, tender homemade chocolate cupcake topped with my favorite vanilla frosting. You'll find every excuse to make this classic cupcake over and over again!



  • 1/2 cup (42g) unsweetened natural cocoa powder1
  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature2
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80ml) vegetable or canola oil (melted coconut oil works too)
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk, room temperature3

Vanilla Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 4 - 5 cups (480-600g) confectioners' sugar
  • 1/4 cup (60ml) heavy cream4
  • 2 teaspoons vanilla extract
  • salt, to taste
  • sprinkles5


  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
  2. Make the cupcakes: Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be a little thin.
  3. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  4. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
  5. Frost cooled cupcakes however you'd like. I used Wilton 1M piping tip. There may be leftover frosting depending how much you use on each cupcake. Decorate with sprinkles, if desired. Leftover prepared cupcakes can be stored covered tightly at room temperature for up to 3 days or in the refrigerator up to 5 days.
  6. Make ahead tip: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Additional Notes:

  1. Do not use dutch processed cocoa. Dutch process is treated with an alkali to neutralize its acids and therefore will not react with the alkaline baking soda in the batter. Natural unsweetened, which is an acidic ingredient, is paired with the brown sugar (also acidic) in this specific cupcake recipe to react with baking soda and maintain the proper balance of acid and alkaline as the cupcakes bake.
  2. Room temperature eggs are required for the cupcakes. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.
  3. Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 1 teaspoon white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.
  4. For the frosting, heavy cream or half-and-half will give your frosting the creamiest texture. You can use milk instead, keeping in mind that the frosting won't be as creamy.
  5. I bought these rainbow sprinkles from Walmart (Wilton brand), but also love to buy them in bulk here.

For Swirled Frosting: if you wish to frost your chocolate cupcakes with swirled frosting as pictured above, please see this cupcake recipe to obtain the correct amounts (and recipes) for the vanilla and chocolate frostings. Then, see this post to learn how I swirled them.

For a cake: Use a 9 inch cake pan. Fill only halfway – there will be extra batter to make some cupcakes. Bake at 350°F (177°C) for around 30 minutes or until a toothpick inserted in the center comes out clean. Here is a recipe for a chocolate layer cake.

For mini cupcakes: For around 36 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Prepare cupcakes and frosting as directed. Bake mini cupcakes for 12-13 minutes or until a toothpick inserted in the center comes out clean.

Adapted from my Death by Chocolate Cupcakes

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Looking for that perfect vanilla cupcake recipe? Try my Very Vanilla Cupcakes.

Very Vanilla Cupcakes by

Or even my Ultimate Marble Cupcakes.

Marble Cupcakes by

See more cupcake recipe ideas.

FAVORITE Chocolate Cupcakes with Vanilla Frosting
My favorite homemade chocolate cupcake recipe-- frosted two ways!





431 Responses to “Classic Chocolate Cupcakes with Vanilla Frosting.”

  1. #
    Brianposted December 3, 2015 at 7:52 pm

    This recipe is perfect!! I followed the recipe exactly as written with excellent results. My cupcakes, including the frosting swirl, look identical to your great photos! Many thanks Sally for the lessons and tips on this website. Cheers!!


  2. #
    Erikaposted December 10, 2015 at 10:11 pm

    Hi Sally! 

    can i use whipping cream instead of heavy cream for the frosting? i’m having a hard time finding heavy cream in our place.



    • Sallyreplied on December 11th, 2015 at 6:31 am

      They’re the same. So yes!


  3. #
    Alineposted December 23, 2015 at 10:18 pm

    Just want to say your recipe is wonderful. My cupcakes came out perfect! Thank you for the tips and foot notes, they are so helpful. 
    I will definitely come back to make more of tour recipes. 🙂


  4. #
    Colleenposted December 23, 2015 at 11:23 pm

    Made these tonight and they turned out great, top was a little bit chewy and fudgey like a brownie and the bottom was moist and fantastic! The perfect chocolate cupcake! I baked a peppermint pattie in the middle and topped with peppermint vanilla bean buttercream. Love this recipe, thank you!


  5. #
    Lindsayposted December 31, 2015 at 10:18 am

    These cupcakes were delicious!! Thank you!! 


  6. #
    Corinneposted January 8, 2016 at 7:47 pm

    Thanks for yet another amazing recipe, Sally!! 

    For anyone looking for tips re: the cocoa powder — I only had dutch-processed on hand and couldn’t find any natural brands in the stores around me so I used the dutch-processed (specifically Fry’s), left out the baking soda, and doubled the baking powder. Obviously it might depend on your own tastebuds but I tried one of my cupcakes and really enjoyed it! So that’s an alternative if you, like me, can’t find any natural cocoa powder. 🙂


  7. #
    Jefferyposted January 12, 2016 at 12:06 am

    I love these cute cupcakes very much. I especially like the vanilla vanilla. I will make this cupcake for my kids and they will love it.


  8. #
    Liaposted January 15, 2016 at 1:25 am

    Hi Sally,

    LOVE your blog! Quick question for you. If I want to make a coffee buttercream frosting, can I add 1 tablespoon of instant coffee to this? You think it would turn out ok?


    • Sallyreplied on January 15th, 2016 at 7:07 am

      That should work!


  9. #
    Natalieposted January 15, 2016 at 9:29 pm

    Here’s my story of these cupcakes. They didn’t work for me, likely through no fault of the recipe. I made them at 2 am (long story, I forgot I was supposed to make them for a retirement party) on Tuesday night, so I was probably a little delirious! In a fit of pique, I left the cupcakes out on the counter. Queue two days of craziness and the cupcakes have remained on the counter. It’s now Friday night.

    And so here comes the kicker. I remembered how moist you mentioned these cupcakes remained under ideal conditions, so I peeled one open. The top was predictably a little tough, but the cupcake underneath was still *amazingly* moist! I might have eaten the bottom off of two of them!

    I will definitely be trying the recipe again when I’m a little more coherent!


    • Sallyreplied on January 16th, 2016 at 8:22 am

      I’m not surprised they were still super moist! Haha!


  10. #
    Christineposted January 18, 2016 at 11:38 pm

    I made these cupcakes yesterday for my little girl’s birthday.  I have never felt so impelled to write a review for a recipe until now.   These cupcakes are the BEST!  The cupcake is super fluffy, delicious and moist.  Compliments abound and all were sneeking in a 2nd and 3rd cupcake.  The cupcakes cooked perfectly and did not stick the paper, as some mentioned.  Since my daughter loves chocolate, I frosted the cupcakes with chocolate buttercream frosting. The only thing I would change for next time is I would make  2x the recipe because these cupcakes went super fast!  Thank you for sharing your cupcake recipe! 


  11. #
    Ashleeposted January 19, 2016 at 10:43 am

    Hi Sally,
    I am making an Oreo cream cheese frosting and needed a good chocolate cupcake recipe to go with it.  Which of your two chocolate cupcake recipes would you suggest?  I want to allow the oreo frosting to shine through. Are there any major differences between the two?

    Thanks 🙂


  12. #
    Kaitlynnposted January 21, 2016 at 7:34 pm

    Hi Sally!

    Your recipes are amazing and I have learned so much from them. However, I keep having issues with buttercream recipes, but not only yours, any that I can find! I have used your sugar cookie cut out recipes a lot and the icing on those turn out great, but any buttercream recipe I ever try turns out far too runny to decorate cupcakes with. I use room temp butter as suggested, and I add powdered sugar in hopes to thicken in up, but I can’t tell you how much I have wasted trying to thicken frosting! I can’t ever get the consistency right, and if I do, I can’t duplicate what I did to save my life. Any tips??



    • Sallyreplied on January 22nd, 2016 at 10:03 am

      Kaitlynn, do you melt the butter at all to bring it to room temp? I recommend using softened butter- maybe a little cooler than room temperature. Leave out some cream if necessary. Basic buttercreams should remain thicker with these ingredients.


      • Kaitlynnreplied on January 22nd, 2016 at 12:36 pm

        I never use the microwave as per your instruction. I will try a little cooler than room temp and see if that helps. Thanks!

  13. #
    Danicaposted January 26, 2016 at 9:51 am

    Sally I love your recipe and tips. It really helps me alot and I love your blog so much because it is user friendly. Continue to bake good treats. Anyways, I have questions for you like how can I produce uniform cupcakes and mine usually sinks when it is chilled is it normal? How can I also know if its okay because I keep checking the oven and I know its a bad habit? Lastly, how do I store my cupcakes without destroying the icing? Is their a tool that I can use?


    • Sallyreplied on January 27th, 2016 at 6:27 am

      Cupcakes can sink by overbeating the batter, if they are underbaked, or if your oven temperature is too high. Be careful with all these things. Bake the cupcakes for a minute less than the time suggests- then check them for doneness with a toothpick. If not done, bake another minute or two. You can store cupcakes and icing in the refrigerator in a deep tupperware– that’s what I do! Let them come to room temp (or not!) before serving.


  14. #
    Valeriposted January 28, 2016 at 4:04 pm

    Hi! I love all the recipes I make from your blog! I did have an issue with this one though: my batter was super thick and fudgy instead of thin per your description. I used melted coconut oil for my fat. Any ideas why there was such a big difference? Thanks!


  15. #
    Connie Fposted January 29, 2016 at 3:03 pm

    I carefully followed the recipe but had a bit of trouble adding the half milk and oil mixture quickly without over mixing.  The resulting cupcake falls apart – very crumbly texture is so light, it does not hold together. Where did I go wrong? I think it was overmixed…would appreciate your advice.
    Connie F.


  16. #
    Olivia Sposted January 31, 2016 at 4:27 pm

    I usually love your recipes, but unfortunately this one missed the mark for me. The cupcake was deflated and had a chewy texture. It also lacked a lot of flavor. I went back and used the old recipe because it never fails. 


  17. #
    Annaposted February 1, 2016 at 11:48 pm

    Dear Ms. Sally,

    i have tried couple of your cupcakes recipe. and it turned out so good. i like it. thanks for all explaination and recipe that you posted.
    btw, do you have any tips about baking cupcakes in batches?
    i want to bake mini cupcakes, but i only have 12 mini cupcakes in 1 pan.
    if i bake first batch, while its in the oven, what should i do with the rest of batter? should i keep it in the room temperature? im affraid the cakes wont rise while baking. 😀


    • Sallyreplied on February 2nd, 2016 at 11:58 am

      Anna, you can keep the batter at room temperature while the batches are baking.


  18. #
    L.A.posted February 5, 2016 at 2:33 am

    Hi Sally,

    I’ve noticed some bakers add coffee to their chocolate cake, brownies, chocolate cupcakes, and other chocolate flavoured goodies. Is it OK to add instant coffee to this cupcake recipe? What would be the ratio? Thanks. 


    • Sallyreplied on February 5th, 2016 at 8:03 am

      I love adding coffee to my chocolate cake recipe, but don’t usually for cupcakes. You can add instant coffee to these, though I’m unsure of the amount. May require some testing. You can turn that chocolate cake recipe I linked into cupcakes though! Fill liners halfway and bake about 20 minutes.


  19. #
    Sammyposted February 5, 2016 at 5:46 pm

    Hi Sally! Do you think if I doubled this recipe I could bake it in a 9×13 in pan? If so, how long would the bake time be? Thanks!


    • Sallyreplied on February 6th, 2016 at 8:24 am

      Instead of doubling, I would make two separate batches. Working with less batter means you won’t risk overmixing. Then pour it into the pan. Unsure of the exact bake time.


      • Sammyreplied on February 6th, 2016 at 1:47 pm

        Ok, thanks.

  20. #
    Chelseaposted February 6, 2016 at 11:31 am

    Hello Sally I was wondering if I could use buttermilk powder and add water to it to make half a cup?


    • Sallyreplied on February 7th, 2016 at 7:26 am

      I don’t see why not!


      • L.A.replied on February 7th, 2016 at 7:46 pm

        Hi Chelsea & Sally,

        What was the ratio of your buttermilk powder + water?
        I was thinking of the same thing since I only have buttermilk powder here. 


  21. #
    loreleiposted February 7, 2016 at 10:12 am

    i LOVE your recipes, especially your frosting recipes, but im having a little trouble frosting my cupcakes. do you think you could show me how? I have a lot of tools but I dont know how to use them. Thank You!


    • Sallyreplied on February 7th, 2016 at 10:18 am

      Lorelei, there are some fantastic frosting piping tutorials on YouTube– search YouTube for some helpful ones! I don’t have any videos of it at the time to teach you. (I find videos are easiest way to learn!)


  22. #
    Karinposted February 13, 2016 at 6:18 pm

    Thank you so much for this recipe!! I started using it a few months ago (I LOVE chocolate!!) when I had very little experience baking. This recipe never fails me! It’s so delicious! 


  23. #
    Sujiposted February 14, 2016 at 6:53 am

    Loved the recipe….. in no time the cupcakes vanished….. planning to share it . too perfect….!!
    Thank you for the recipe


  24. #
    Taylorposted February 22, 2016 at 11:48 pm

    Could I use regular milk if I don’t have buttermilk 


  25. #
    Ashley Whiteposted March 3, 2016 at 9:49 pm

    Can you refrigerated this batter and use it later in the day with no effect on the cooking??


    • Sallyreplied on March 4th, 2016 at 7:24 am

      The baking powder will be initially activated once wet, so the batter must be baked right away.


  26. #
    mary anneposted March 11, 2016 at 2:19 am

    hi sally i try today your chocolate cupcake my boys love it and soft and yummy..
    thanks for sharing


  27. #
    Sarahposted March 16, 2016 at 9:27 pm

    Would this frosting recipe be enough for a layer cake or should I double it? Want to use it for my mom’s birthday cake 🙂


  28. #
    Patriciaposted March 23, 2016 at 3:19 am

    How would the recipe change if I made this for mini cupcakes? Also, how would you suggest making less frosting? Thanks!


    • Sallyreplied on March 23rd, 2016 at 7:12 am

      The recipe would not change; just reduce the bake time to about 10-12 minutes. You can halve the frosting recipe.


  29. #
    Ozzieposted March 29, 2016 at 5:53 pm

    Hi I was wondering does the frosting taste like a plain vanilla frosting that you would get from the store in the baking section or like a vanilla buttercream?


  30. #
    Madeline Ortizposted April 1, 2016 at 10:26 am

    Love this recipe, but after cooled they are flat…is there anyway I can get a domed top. I tried filling up the liner alittle more and baking @ lower temp. They grew a muffin top & stuck to the side of the pan. Didn’t dome at all… Any suggestions? 


    • Sallyreplied on April 1st, 2016 at 6:55 pm

      Cupcakes usually have a relatively flat top. But for a high domed top, like in muffins, you can do what I do for muffins. Bake at a high temperature (about 425F) for 5 minutes then reduce to 350 for 12-14 more minutes.


  31. #
    Jessicaposted April 4, 2016 at 11:24 pm

    Hi Sally,

    Do you think the coconut oil would be detectable/give them a different flavor?? I’m all set to make these babies for a bake sale tomorrow and just discovered I’m out of vegetable oil.


    • Sallyreplied on April 5th, 2016 at 7:32 pm

      It shouldn’t, especially if you are using refined coconut oil.


  32. #
    Kyleposted April 14, 2016 at 8:46 pm

    Hi Sally,
    Do you think I could replace the cocoa with carob powder (1:1) and maintain good flavor?  Also, I don’t have either vegetable oil or refined coconut oil. Can I substitute with butter or is this a bad idea?


  33. #
    Crystalposted April 17, 2016 at 1:29 am

    Hi Sally,
    I want to try this recipe at home but I was unsure if I could replace the unsweetened cocoa powder for just normal cocoa powder, would that make any difference? Instead of buttermilk could I use plain milk?
    For the Frosting:
    Could I use White Sugar instead of confectioners sugar?
    Oh and instead of unsalted butter could I use plain butter or margarine?

    Yours sincerely


    • Sallyreplied on April 17th, 2016 at 9:48 am

      I encourage you to follow the recipe as written; certain ingredients like the unsweetened natural cocoa and buttermilk are key to the cupcake’s taste, texture, and rise. Granulated white sugar is not suitable for making this frosting (too gritty, not enough volume).


  34. #
    Ambika Soodposted April 21, 2016 at 7:44 am

    Hi Sally, absolutely love these cupcakes, thank you for an awesome recipe.Am wondering if I could convert these into pinata cupcakes or is it too tender to hold the candies? TIA


    • Sallyreplied on April 21st, 2016 at 5:52 pm

      You sure can! I’d only cut out a little portion of the cupcakes and fill with just a few candies.


  35. #
    Nomesyposted April 28, 2016 at 5:03 am

    Hey Sally!

    This is a great recipe, I tried it today. I made 12 cupcakes out of it using silicone cupcake pans, and cut them in half to sandwich them with peanut butter and also a chocolate cookie spread (I lacked confectiner’s/icing sugar t make frosting for them, plus I’m not really a big fan of buttercream) . They turned out deliciously chocolatey and moist, and they will be my go to chocolate cupcakes from now on!

    Thanks for posting it! 🙂


  36. #
    Joyceposted May 9, 2016 at 9:13 am

    Is the frosting a vanilla buttercream or plain vanilla frosting?


    • Sallyreplied on May 9th, 2016 at 10:00 am

      More like a plain vanilla frosting.


  37. #
    Noraposted May 20, 2016 at 4:31 am

    Hi Sally, 

    I recently tried out this recipe and absolutely loved the end result, specifically the icing. I have been looking for a buttercream icing for ages and was so pleased with the end result of this icing!

    Just a question, my cupcakes came out completely flat so no cute little mound on top. What could have caused that? 

    Thank you!



  38. #
    Ashleyposted June 2, 2016 at 9:48 am

    Hi Sally!

    I am making these for my son’s graduation this weekend, and wanted to put some icing in the center of the cupcakes. Would you make the frosting recipe as called for or should I add anything additional for a little bit extra to make sure I have enough for the centers and frosting on top?
    I’m only making the 12 cupcakes per the recipe. Thanks!


    • Sallyreplied on June 3rd, 2016 at 8:58 am

      Hey Ashley! This recipe yields a TON of frosting. You’ll have enough to fill each cupcake and frost each cupcake; just don’t frost with as much frosting as pictured on these cupcakes. I piled it HIGH!


  39. #
    Courtney Madsenposted June 8, 2016 at 9:52 am

    Hi Sally!
    I love these cupcakes and have made them a handful of times. However, they always sink in the middle. Do you have any suggestions? 
    Thanks so much!


    • Sallyreplied on June 9th, 2016 at 7:44 am

      Courtney, are you using any substitutions? And do you think you are underbaking them?


  40. #
    Beccaposted June 12, 2016 at 2:27 pm

    I just made these for my sisters graduation party. They are AMAZING. Seriously the best cupcakes ever. Frosting pairs perfectly with them! Might be a silly question, but do you need to refrigerate the Frosting because of the cream? I don’t normally do homemade Frosting but I love it! 


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