These Chocolate and Vanilla Cupcakes are the best of both worlds! The marbled cupcake base is a sweet vanilla cake mixed with a rich chocolate cake and then they're topped with a chocolate and vanilla frosting swirl! In addition, they're gluten free, nut free, eggless and easily vegan!
If you can't decide between vanilla and chocolate, these Chocolate and Vanilla Cupcakes are for you! The sweetness of the vanilla balances with the richness of the chocolate, making these cupcakes the perfect marriage of flavors just like in my Homemade Hostess Cupcakes.
If you’re looking for more cupcake recipes, check out my Happy Birthday Cupcakes, Vegan Lemon Cupcakes and Snickerdoodle Cupcakes.
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Reasons to Love these Cupcakes
- Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Fluffy- The cupcakes are super soft and delicious like my Small Batch Chocolate Cupcakes.
- Two Flavors- They have both chocolate cake and frosting and vanilla cake and frosting! It's like my Gluten Free Vanilla Cupcakes and Eggless Chocolate Cupcakes, combined!
- Chocolate and White Sprinkles- Add a nice crunch!
Ingredient Notes
For the Cake
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Milk of Choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free.
- Vegetable Oil- Adds moisture into these cupcakes; there is no butter or vegan baking stick.
- White Vinegar- Helps make the cupcakes rise.
For the Frosting
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Only use a non dairy milk of choice.
- Make sure to follow the steps in the chocolate frosting recipe and the vanilla frosting recipe on how to make those vegan as well.
- Read the label on your sprinkles to ensure they’re gluten free, nut free and vegan.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate and Vanilla Cupcakes
Here are the step by step instructions to make these cupcakes!
Step 1: Whisk Together the Dry Ingredients Minus The Cocoa Powder
In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
Step 2: Mix Together the Wet Ingredients and Brown Sugar
In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil, white vinegar and the vanilla.
Step 3: Add the Wet Ingredients into the Dry
Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.
Step 4: Separate the Batter Into Two Equal Halves
This recipe makes around 4 cups of batter. Take about 2 cups of batter and put it in a separate bowl.
Step 5: Add The Cocoa Powder and 2 Tablespoons Milk
In one of the bowls of batter, add in the ¼ cup of cocoa powder and the remaining 2 tablespoons milk of choice.
Using a spatula, mix until combined. It will be thick.
Step 6: Fill the Cupcake Tins
Use a small cookie scoop or a tablespoon to fill the cupcake tins almost to the top.
Put one scoop or one large tablespoon of batter in each cupcake liner in the tin. Try to keep the batter to one side.
Then add the different batter on the other side. They will overlap a bit.
Repeat this pattern two more times. Smooth the tops with a small knife.
Step 7: Bake the Cupcakes
Bake the cupcakes at 350 degrees Fahrenheit for 28-30 minutes or until the vanilla tops of the cupcakes are golden brown and spring back at you when carefully touched.
Step 8: Cool the Cupcakes
Let the cupcakes cool almost completely in the pan before trying to remove them.
Step 9: Make the Frostings
For these cupcakes, I use my chocolate fudge frosting recipe and my vegan vanilla frosting recipe.
You will only need to make half of each recipe, so divide each recipe by 2.
Decorate the Cupcakes
Step 1: Put the Frosting Bag in a Tall Cup
Assemble your frosting bag with the tip you desire and place it in a tall cup.
Step 2: Add the Frosting
Starting with the vanilla frosting, add the vanilla frosting to half the bag, trying to keep it to one side.
Then add the chocolate frosting to the other side of the bag.
Step 3: Pipe the Frosting
Pipe the frosting in a swirl onto the cool cupcakes.
Step 4: Add Sprinkles
Immediately after finishing frosting the cupcakes, add the chocolate and white sprinkles so they stick to the frosting.
Expert Baking Tips
- Layering The Batter- The easiest way to do this is using a small cookie scoop or a tablespoon. Pick the batter you want to start with, doesn't matter which, and put one scoop or one large tablespoon of batter in each cupcake liner in the tin. I try to keep the batter to one side. Then add the different batter on the other side. They will overlap a bit. Repeat this pattern two more times. I started with vanilla so for me it was: vanilla then chocolate then vanilla then lastly chocolate. You can swirl the batters with a toothpick if you desire but the gluten free flour I used made this batter is very thick and I liked the look without the swirl. I wanted clean contrasting colors versus a blended swirl.
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When all the batters are in the cupcake tins, gently smooth the tops with a butter knife.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your cupcakes too dry and bitter.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make these cupcakes the night before.
If making the night before, keep the cupcakes in an airtight container in the fridge until ready to serve, but they're still best the first day.
This recipe makes 12 regular sized cupcakes.
To decorate the cupcakes, if you don’t have a piping bag you can use your icing spatula or butter knife to frost the cupcakes, alternating with the vanilla and chocolate frosting.
Yes! You can make both frostings the night before.
Store them in bowls covered with plastic wrap in the fridge.
When ready to use, bring the frostings to room temperature and rewhip them if you want them to regain that creaminess.
Storing and Freezing
Storing
Since gluten free and eggless baked goods are best the first day, we want to try to keep these Chocolate and Vanilla Cupcakes as fresh as possible.
Store extra cupcakes in an airtight container in the fridge for up to 2 days.
When ready to eat, let the cupcake sit on the counter, until it is room temperature and soft.
Or you can warm each cupcake in the microwave for 5-10 seconds.
Freezing
If not eating all the cupcakes in the next two days, wrap the cupcakes individually in foil, pop them in a zip top bag and freeze them.
You can keep the cupcakes frozen for up to 30 days.
When ready to eat, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until they are room temperature and soft.
Warm each cupcake in the microwave for 10 seconds.
Other Cake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Chocolate and Vanilla Cupcakes
Ingredients
For The Cupcakes
- 2 ¼ cups gluten free flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups plus 2 tablespoons milk of choice , kept separate
- ½ cup light brown sugar , packed
- ½ cup plus 2 tablespoons vegetable oil
- 1 teaspoon white vinegar
- 2 teaspoons pure vanilla extract
- ¼ cup cocoa powder ( I use 2 tablespoons natural unsweetened or dutch and 2 tablespoons dark)
- ¼ cup chocolate and white sprinkles for decorating, if desired
For The Frostings
Instructions
For The Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake tin with liners.
- In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the 1 ¾ cups milk of choice, light brown sugar, vegetable oil, white vinegar and the vanilla.
- Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.
- This recipe makes around 4 cups of batter. Take about 2 cups of batter and put it in a separate bowl.
- In one of the bowls of batter, add in the ¼ cup of cocoa powder and the 2 remaining tablespoons milk of choice. Mix with a spatula until combined. It will be thick.
- Use a small cookie scoop or a table to fill the cupcake tins almost to the top. Put one scoop or one large tablespoon of batter in each cupcake liner in the tin. Try to keep the batter to one side.
- Then add the different batter to the other side. They will overlap a bit. Repeat this pattern two more times. Smooth the tops with a small knife.
- Bake the cupcakes at 350 degrees Fahrenheit for 28-30 minutes or until the vanilla tops of the cupcakes are golden brown and spring back at you when carefully touched.
- Let the cupcakes cool almost completely in the pan before trying to remove them.
For The Frosting
- For these cupcakes, I use my chocolate fudge frosting recipe and my vegan vanilla frosting recipe. You will only need half of each recipe, so divide each recipe by 2.
Decorate The Cupcakes
- Assemble your frosting bag with the tip you desire and place it in a tall cup.
- Starting with the vanilla frosting, add the vanilla frosting to half the bag, trying to keep it to one side.
- Then add the chocolate frosting to the other side of the piping bag.
- Pipe the frosting in a swirl onto the cool cupcakes.
- Immediately after finishing frosting the cupcakes, add the chocolate and white sprinkles so they stick to the frosting.
Tina
Hi there. I’m planning on using Bob’s Red Mill gluten free flour. I’m worried my cupcakes won’t be as successful as yours.
Lee
Hi Tina! I sent you an email!
CRLee
I have had these vanilla and chocolate cupcakes many times and they are delicious! In fact I prefer the chocolate ones over “regular” cupcakes! Paired with your yummy frosting and they are so good!
Lee
I'm so glad!! Thank you!
Elaine Adamo
I have not made this recipe yet . But I just had to. comment that they look amazing! I will definitely give them a try. As usual Lee ,your instructions are easy to follow..
John
A great cupcake for my 1920's party!
Lee
Haha that's great!