Chocolate Chip Cupcakes with Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
One dozen fluffy, chocolate chip studded cupcakes scented with vanilla and the teensiest bit of almond extract, topped with a swirl of pale pink cream cheese frosting and lots of sprinkles.
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ cup softened unsalted butter
  • ¾ cup granulated sugar
  • ⅓ cup buttermilk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ½ cup mini chocolate chips
  • Cream Cheese Frosting:
  • 8 ounces softened cream cheese
  • 4 tablespoons softened butter
  • pinch of salt
  • 1¼ cups confectioners sugar
  • pink gel food coloring (optional)
  • rainbow sprinkles and edible stars (optional)
  1. Preheat the oven to 350°F and line a muffin tin with paper liners.
  2. In a medium bowl whisk the flour, baking powder, and salt. Set to the side.
  3. In a large mixing bowl beat the butter for about 30 seconds, until creamy and smooth. Gradually beat in the sugar. Once all the sugar is in the bowl, beat the butter and sugar together for 2 minutes until it begins to become pale and fluffy. Beat in the eggs, one at a time, scraping the bowl and mixing well after each addition. Beat in the extracts. Next, beat in ⅓ of the flour mixture followed by half of the buttermilk and repeat, ending with the flour mixture until everything is just incorporated. Fold in the mini chocolate chips. Divide the batter between the paper-lined cups, filling each about ¾ full. Bake on the center rack of the oven for 20 to 23 minutes or until the tops spring back to the touch and a toothpick inserted into the center of the cupcakes comes out clean. Cool on a rack for about 10 minutes before turning out to cool completely.
  4. For the frosting:
  5. In a large mixing bowl beat the cream cheese, butter, and salt together for 2 minutes until very creamy. Add half of the powdered sugar and beat for 2 minutes. Add the remaining confectioners sugar and beat an additional 2 minutes until the frosting is creamy, fluffy, and pale. Beat in about 1 drop of pink gel food coloring until it is completely combined. Frost the (completely cooled) cupcakes as shown by using a large closed star piping tip fitted into a piping bag, or just spread the frosting on the cupcakes with a small off-set spatula or butter knife. Decorate with whatever sprinkles you like.
For the closed star piping tip, I used a size 9 Ateco tip.
I use these edible star sprinkles from Wilton for decorating.
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