Homemade Buttecream Cupcake Recipe

Name: Homemade Buttecream Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams cake flour sifted; 1 teaspoon baking powder; 50 grams butter; 4 large eggs separated; 150 grams sugar; 1 teaspoon vanilla extract; 125 grams butter; 250 grams powdered sugar; 1 tablespoon milk; 1 teaspoon vanilla extract; 1 drop food coloring pink

Servings: persons

1
Sift the flour and baking powder three times.
2
Set aside.
3
Melt the butter in a small pan over low heat.
4
Once its melted remove from heat and let cool.
5
Separate the egg whites and yolks.
6
Beat egg whites until they become white and frothy.
7
Add sugar to the whites, little by little and continue beating until sugar dissolves.
8
Next add the egg yolks to the egg white mixture and beat about 5 minutes.
9
After that, add in the dry ingredients, melted butter, and vanilla.
10
Mix well using a rubber spatula.
11
After that take a 12-count cupcake pan or 12 square molds (which I used rough size should be 2 1/2 x 2 inch) and then line with oiled or baking sprayed parchment paper.
12
Place molds on a baking tray.
13
Pour batter into boxes (or your cupcake pan).
14
Fill to about 23 full.
15
Dont over fill.
16
Bake at 180C degrees for about 20 minutes.
17
Cupcakes are ready when the top springs back when you touch it with your finger.
18
Remove the cupcakes from the oven and let cool .
19
Using an electric mixer, beat butter in a bowl until pale.
20
Gradually add icing sugar and milk, beating constantly until combined.
21
Add vanilla and food coloring.
22
Mix well.
23
Next take a cupcake.
24
Make a hole in the top of the cake.
25
I used a sharp pastry tip to make a hole top of each cup cake.
26
Put the buttercream in a pastry bag with a piping tip and pipe the buttercream into the holes in each cupcake.
27
Serve and enjoy.

945

kcal

Calories

Fat

122

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 100 grams cake flour sifted, 1 teaspoon baking powder, 50 grams butter, 4 large eggs separated, and more.

Yes, Homemade Buttecream Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Homemade Buttecream Cupcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions