Black and White Cupcakes
Prep time
Cook time
Total time
Black and White Cookies are a long-standing tradition in New York deli's and bakery's, but why not a Black and White Cupcake also? These cakes have just the right taste and texture for a black and white along with a hint of lemon.
Recipe type: Dessert | Cupcakes | Butter Cakes
  • 1½ cups cake flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure lemon extract
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1¼ cups granulated sugar
  • 3 large eggs
Vanilla Glaze:
  • 2 cups confectioners' (powdered) sugar
  • 1 tablespoon plus 1 teaspoon corn syrup
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons warm milk plus more if needed (preferably whole milk)
Chocolate Glaze:
  • 2 ounces unsweetened baking chocolate
  • 2 ounces semi-sweet chocolate
  • 1 tablespoon unsalted butter
  • 1 tablespoon corn syrup
  • 1 teaspoon pure vanilla extract
  • 1¼ cups confectioners' (powdered) sugar
  • 2 to 3 tablespoons hot water plus more if needed
Topping (optional):
  • Chocolate Sprinkles
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk, vanilla extract, and lemon extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. The mixture may appear curdled when all of the eggs have been added but this will be corrected when the flour is added. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before glazing.
Vanilla Glaze:
  1. In a medium bowl, and using an electric mixer or hand mixer, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; the glaze should be like a thick sour cream. You may need to add additional warm milk to the glaze if it becomes too thick while glazing the cupcakes.
  2. Using a small offset spatula, spread vanilla glaze on half of each cupcake. Set aside to let the glaze set while preparing the chocolate glaze. Tip: If the glaze seems to run down the side of the cupcake, place the vanilla glazed cupcakes in the refrigerator for a few minutes to quickly set the glaze.
Chocolate Glaze:
  1. Melt the unsweetened chocolate and semi-sweet chocolate in the top of a double boiler over hot water; add butter and stir with a rubber spatula or wooden spoon until butter is melted and mixture is smooth. Remove from heat. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Add corn syrup and vanilla, stir until combined. Add confectioners’ sugar and stir until completely blended and smooth. Add 2 tablespoons hot water and stir until smooth. Add an additional tablespoon or more of hot water if needed until it is the desired consistency; the glaze should be like a thick sour cream. You may need to add additional hot water to the glaze if it becomes too thick while glazing the cupcakes.
  1. Spread chocolate glaze on the unglazed half of the cupcakes. Set aside until the glaze is set. If desired sprinkle the chocolate half with sprinkles before the glaze is set.
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 16 Cupcakes Storage: Loosely Cover, cool place

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

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