Go Back
+ servings
Print Recipe
5 from 1 vote

Black and White Cupcakes: A Taste of NY

These look like the iconic black and white cookie and have the same amazing taste.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: black and white cupcakes, black and white frosting
Servings: 12 cupcakes
Calories: 263kcal
Author: Stef


Cupcake Ingredients

  • 1.5 C flour
  • 3/4 C Sugar
  • 1.5 t baking powder
  • 1/2 t salt
  • 1 stick 1/2 C butter
  • 1/2 C sour cream
  • 1 large egg
  • 2 large egg yolks
  • 2 t vanilla extract

Black and White Frosting Ingredients

  • 2 3/4 cups confectioners sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons fresh lemon juice You may consider leaving this out if you don't want a lemon flavor.
  • 1/2 teaspoon vanilla
  • 4 to 6 tablespoons water
  • 1/4 cup unsweetened cocoa powder


Cupcake Instructions

  • Preheat oven to 350 degrees with the oven rack in the middle position. Line a 12-cup muffin tin with cupcake wrappers.
  • Combine the flour, baking powder and salt in a medium bowl and set aside.
  • Cream together the butter and sugar until light colored and fluffy, about 3 minutes.
  • Add the egg, egg yolks, and vanilla and beat at medium speed until thoroughly incorporated. Add the sour cream and beat until incorporated.
  • Add the flour mixture and beat until just incorporated.
  • Spoon the mixture into the muffin cups and bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
  • Remove and cool to room temperature on a rack, about 45 minutes.

Black and White Frosting Instructions

  • Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teaspoon at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.
  • With offset spatula, spread white icing over half of each cupcake. Starting with cupcakes you iced first, spread chocolate icing over other half.


Calories: 263kcal | Carbohydrates: 56g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 115mg | Potassium: 128mg | Fiber: 1g | Sugar: 42g | Vitamin A: 125IU | Vitamin C: 0.4mg | Calcium: 48mg | Iron: 1.2mg