Classic Butter Cream Frosted Cupcakes Recipe

Name: Classic Butter Cream Frosted Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 4 whole Large Free Range Eggs; 2 teaspoons Vanilla Essence; 1/2 pounds, 7/8 ounces, weight Caster Sugar; 1/2 pounds, 7/8 ounces, weight Self-Rising Flour; 1/2 pounds, 7/8 ounces, weight Butter, Softened; Large Muffin Cases; _____; FOR THE FROSTING:; 3/4 pounds, 1-1/4 ounces, weight Butter, Softened; 2 teaspoons Vanilla Essence; 2 pounds, 3-1/3 ounces, weight Icing Sugar; 4 Tablespoons Whole Milk; Chocolate Chips, To Decorate; Sprinkles, To Decorate

Servings: persons

FOR THE CUPCAKES:
4 whole Large Free Range Eggs
2 teaspoons Vanilla Essence
1/2 pounds, 7/8 ounces, weight Caster Sugar
1/2 pounds, 7/8 ounces, weight Self-Rising Flour
1/2 pounds, 7/8 ounces, weight Butter, Softened
Large Muffin Cases
_____
FOR THE FROSTING:
3/4 pounds, 1-1/4 ounces, weight Butter, Softened
2 teaspoons Vanilla Essence
2 pounds, 3-1/3 ounces, weight Icing Sugar
4 Tablespoons Whole Milk
Chocolate Chips, To Decorate
Sprinkles, To Decorate

1
To make the cakes:
2
Begin by preheating your oven to 350 degrees F.
3
Beat all of the ingredients together in a mixing bowl until combined and mixture is smooth. Spoon the mixture into cake cases (I like to use 3 teaspoons of mixture in each case). Bake for 20 minutes.
4
Allow cupcakes to completely cool before frosting.
5
Please note: The cooking time is only approximate and depends on the heat and strength of your oven.
6
To make the frosting:
7
Cream together the butter and vanilla essence in a large bowl. Once combined and smooth in texture, add the icing sugar a little at a time whilst continuing to mix.
8
Add the milk and continue to beat until smooth and creamy.
9
Once your cupcakes are cool, pipe or smooth on your frosting and decorate with chocolate chips, sprinkles or your topping of choice.

2486

kcal

Calories

126

Fat

330

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CUPCAKES:, 4 whole Large Free Range Eggs, 2 teaspoons Vanilla Essence, 1/2 pounds, 7/8 ounces, weight Caster Sugar, and more.

Yes, Classic Butter Cream Frosted Cupcakes falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Butter Cream Frosted Cupcakes

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