Vanilla Swirl Cupcake

26 Jan

vanilla cupcakes

Cake recipe from AllRecipes


  • 1 cup white sugar
  • 1/2 cup butter (or margarine)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup unsweetened soy milk

Buttercream icing recipe:

  • 1/2 cup unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 2 cups confectioners’ sugar
  • 2 tablespoons soy milk – unsweetenedcupcakes
  • Wilson’s gel food coloring – brown
  • 1 tsp cocoa powder


  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the soy milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake for 20 to 25 minutes. Cake is done when toothpick inserted comes out clean.


  1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla extract.
  2. Pour in soy milk and beat for an additional 3-4 minutes.
  3. Scoop 1-2 tablespoons of icing into a separate bowl. Add gel food coloring using a toothpick and mix until color is even or until desired color is reached.
  4. Add cocoa powder for chocolate flavor and mix until smooth.


  1. Prepare decorator bag with star tip.buttercream frosting
  2. Using a paint brush, carefully paint one line of chocolate icing on the inside of the decorator bag all the way down to the tip.
  3. Carefully turn it over and paint another line of chocolate directly across from the first.
  4. Very carefully, fill decorator bag with about 1 cup of white icing. Twist top to add pressure and avoid air pockets. Test the icing first before starting to ice the cupcakes to make sure it is exactly what you want and that you have control of the bag.
  5. Starting with the outside of the cupcake, slowly spiral inward. When you get to the center, stop. Then create a smaller circle of icing to add volume without piling on mountains of icing.
  6. Top with a sprinkle of cocoa powder.

I got a really great response with my last Snowflake Cupcakes so I thought I’d give you more cupcakes! A friend was craving a chocolate and vanilla swirl, so I delivered.

I used the same buttercream frosting from the Snowflake Cupcakes, but added a cool chocolate swirl from a post The Iced Queen did. Mine aren’t even comparable to her’s, but I tried!

I felt that the cake was too dense and lacked much flavor, but as always, the frosting delivered. I’d recommend using a different cake recipe for this one or adding some more flavor to them.


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