Easy Vanilla and Chocolate Chip Cupcakes

Chocolate chip cupcakes

 Tony Robins/Getty Images

  • Total: 37 mins
  • Prep: 20 mins
  • Cook: 17 mins
  • Servings: 24 servings
Nutritional Guidelines (per serving)
208 Calories
10g Fat
26g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24
Amount per serving
Calories 208
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 52mg 17%
Sodium 66mg 3%
Total Carbohydrate 26g 10%
Dietary Fiber 1g 2%
Total Sugars 15g
Protein 3g
Vitamin C 0mg 1%
Calcium 47mg 4%
Iron 1mg 7%
Potassium 71mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Morocco, these vanilla and chocolate chip cupcakes can occasionally appear on an iftar evening table when breaking the fast during Ramadan. In your home, this basic recipe for extra-moist vanilla cupcakes with chocolate chips will become a family favorite as a snack or as party desserts. They can be frosted, but they are equally delicious plain. Any type of chocolate chip can be used, including white chocolate chips if you prefer, or you can use chopped chocolate.

If you do want to frost these cupcakes, consider a basic buttercream frosting or a chocolate buttercream frosting. Another great pairing is a coffee frosting which complements both the vanilla and chocolate nicely.


  • 8 ounces (2 sticks) unsalted butter (room temperature)

  • 1 1/2 cups sugar

  • 4 large eggs (room temperature)

  • 2 teaspoons vanilla extract, or 3 packets vanilla sugar

  • 2 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • Pinch of salt

  • 1 cup milk

  • 1/2 cup chocolate chips or finely chopped semisweet or dark chocolate

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cupcakes
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  2. Heat the oven to 375 F (190 C). Grease and flour cupcake tins or line them with paper liners.

    Grease and flour cupcake tins
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  3. Using an electric mixer and a large bowl, beat together the butter and sugar until the mixture is light and creamy.

    Beat together butter
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  4. Add the eggs one at a time, beating well after each addition.

    Add eggs one at a time
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  5. Stir in the vanilla.

    Stir in vanilla
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  6. In a separate medium bowl, whisk together the flour, baking powder, and salt.

    Whisk together flour and sugar
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  7. While beating on low speed, add the flour mixture alternately with the milk to the creamed butter and sugar mixture, beating just until a smooth, thick batter forms. Do not overmix. 

    Add flour mixture with milk
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  8. Stir the chocolate into the batter now if you like, or add it after you have filled the cupcake liners.

    Stir chocolate into batter
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  9. Spoon the batter into the prepared cupcake tin, filling a little more than half full.

    Spoon batter into cupcake liners
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  10. Bake the cupcakes until set and golden in color, approximately 15 to 17 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.

    Stick toothpick into cupcake
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  11. Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely.

    Allow to cool
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How to Store the Cupcakes

Once completely cooled, store the unfrosted cupcakes in an airtight container at room temperature for two days. If you want to frost them with an icing that will need refrigeration, hold off doing so until you are ready to eat the cupcakes; the cupcakes will lose their freshness when refrigerated. You can easily freeze the unfrosted cupcakes to keep them for longer.