Homemade Cupcakes And Buttercream Frosting – a delicious recipe with cake flour, baking powder, butter, sugar, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the flour and baking powder three times into a small bowl. Set aside.
2
Using an electric hand mixer beat the butter, sugar and vanilla together in a medium bowl. Beat until white and creamy. Add eggs one at a time and stir to combine. Next add flour mixture. Mix until combined but do not over mix.
3
Now line a cupcake tin or muffin tin with paper cups (recipe makes 24 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don't over fill.
4
Bake at 180C degrees for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
5
Remove the cupcakes from the oven and let cool before decorating. When the cupcakes are cool, fill a pastry bag (piping bag) with the buttercream frosting and pipe onto the cake. (Use star nozzle). I've done in the photo above.
6
Serve and enjoy.
1083
kcal
Calories
71
g
Fat
95
g
Carbs
19
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 225 g cake flour, Sifted, 1/2 teaspoon baking powder, 200 g butter, 200 g sugar, and more.
Yes, Homemade Cupcakes And Buttercream Frosting 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.
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