Classic Cupcakes With Buttercream Icing Recipe

Name: Classic Cupcakes With Buttercream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 3 cups Cake Flour, Divided Into 1 Cup Measures; 1/2 teaspoons Salt; 2 teaspoons Baking Powder; 1 cup Butter, Room Temperature; 2 cups Sugar; 1/2 cups Milk; 1/2 cups Hot Water; 3 Large Eggs; 1 teaspoon Vanilla Extract; 1 teaspoon Almond Extract; FOR THE FROSTING:; 1 cup Shortening; 4 cups Icing/Confectioners Sugar; 6 Tablespoons Heavy/whipping Cream; 1/4 teaspoons Salt; 1-1/2 Tablespoon Vanilla Extract

Servings: persons

FOR THE CUPCAKES:
3 cups Cake Flour, Divided Into 1 Cup Measures
1/2 teaspoons Salt
2 teaspoons Baking Powder
1 cup Butter, Room Temperature
2 cups Sugar
1/2 cups Milk
1/2 cups Hot Water
3 Large Eggs
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
FOR THE FROSTING:
1 cup Shortening
4 cups Icing/Confectioners Sugar
6 Tablespoons Heavy/whipping Cream
1/4 teaspoons Salt
1-1/2 Tablespoon Vanilla Extract

1
To make the cupcakes:
2
Preheat oven to 350u00b0F. Line 24 cupcake wells (2 standard muffin pans) with cupcake liners.*
3
In a small bowl, whisk together 1 cup of the flour, the salt and the baking powder. Set aside.
4
In a stand mixer on medium speed, cream the butter and sugar until light and fluffy (about 3-5 minutes).
5
Add the milk and hot water (no need to mix). Add 1 cup of flour and 1 egg, and mix on medium speed until well combined. Scrape down the sides of the bowl and around the bottom to make sure everything is combined.
6
Then add 1 cup of flour and 1 egg, and again, mix on medium speed until well combined. Scrape down sides and bottom of bowl.
7
Finally, add the flour/salt/baking powder mixture and the one remaining egg, and mix until well combined. Scrape down the sides and bottom of the bowl. Add in the vanilla and almond extracts. Mix well to combine.
8
Fill each muffin well about 2/3 to 3/4 full. Rap the pans on the counter a few times to eliminate air bubbles. Bake for about 20-25 minutes or until a cake tester inserted into the middle of a cupcake comes out clean. Then remove from the oven and allow to cool.
9
*Note: I find this recipe makes an additional 3 to 6 cupcakes (over and above 2 dozen). I only have two pans, so I allow one pan to cool before lining an additional 3 - 6 cupcake wells and baking the extra cupcakes.
10
To make the icing:
11
In a stand mixer on medium speed, cream the shortening until fluffy (about 3 minutes). Add 2 cups of icing sugar, mixing first on the stir setting (to avoid plumes of icing sugar blowing throughout your kitchen), and then increase speed to medium. Mix until well combined. Add the remaining two cups of icing sugar, and mix until well combined. If your mixer is struggling to combine the shortening and sugar, add a tablespoon of heavy cream (but if you do this, be sure to add only 5 tablespoons in the next step).
12
Add the salt, vanilla and heavy cream, and blend until well combined. Then beat on medium speed until the frosting is light and fluffy.
13
Add additional cream or icing sugar to adjust to desired consistency. When adjusting consistency, add the cream or icing sugar in very small quantities - it is easy to over-correct.
14
Pipe or spread onto cooled cupcakes. Enjoy!

2184

kcal

Calories

Fat

377

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 3 cups Cake Flour, Divided Into 1 Cup Measures, 1/2 teaspoons Salt, 2 teaspoons Baking Powder, and more.

Yes, Classic Cupcakes With Buttercream Icing 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.

That's it — enjoy your meal!

Classic Cupcakes With Buttercream Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions