Everybody thinks that cupcakes must be so complicated to make. They are actually one of the easiest desserts to create. You can vary the ingredients and decorations in a million ways. The cupcakes are like little servings of cake: fluffy and moist.
Servings: 25-30 cupcakes
Prep time: 130 minutes
Difficulty: 🍳 🍳 (2/5)
- Vanilla cupcake:
- 200 g (7 oz) of butter
- 250 g (9 oz) of granulated sugar
- 6 large eggs
- 2 teaspoons of vanilla extract
- zest of 1 lemon
- 400 g (14 oz) of all purpose flour
- 3 teaspoons of baking powder
- 1/2 teaspoon of salt
- 180 ml (3/4 cup) of milk
- 100 g (3,5 oz) of butter
- 50 g (2) of cream cheese
- 1 teaspoon of vanilla extract
- 200 g (7 oz) of powder sugar
- 2-3 teaspoons of food coloring of your choice
- 30 g (1 oz) of silver cupcake sprinkles
One of the secret for a perfect and easy molding cupcake is that you must have all the ingredients on room temperature. This way the batter becomes smooth and creamy easily.
First put the butter into a large bowl and beat it for 2-3 minutes with a hand or stand mixer until is softens. I repeat, have your butter on room temperature, otherwise the batter will crumble. Don’t worry if it sticks on the mixers pedals, it wild mold in later eventually.
Slowly add the granulated sugar into the bowl and gradually beat in the mixture for around 3-4 minutes until all the sugar is incorporated.
In the meantime preheat your oven to 180 °C (350 °F). Add in the bowl 6 eggs (2 eggs at a time) and beat them until they are well mixed in.
In a separate bowl mix together the flour, the baking powder and the salt with a fork. Slowly add the flour mixture to the batter while beating it constantly. When the mixture is smooth and does not have lumps pour in the vanilla extract and the milk and beat it for another 1-2 minutes.
Your batter is done. In a muffin tray lay some paper cups. With a help of a spoon or ice cream scoop fill them until the 3/4 of the cups.
Bake the cupcakes for around 18-20 minutes in the oven. In the last 2-3 minutes check them with a toothpick: if it comes out clean, let them bake for another 1-2 minutes.
This way you will end up with 25-30 cupcakes, depending on the size of our tray. You will have 3 batches of cupcakes if you have a tray of 12 and 5 batches if you have a tray of 6 cupcakes. After the cupcakes are done, it is time for the frosting. We are making a simple sweet creamy confectioners frosting with very basic ingredients.
In a bowl beat the butter with a hand or stand mixer until it becomes soft and moist (2-3 minutes). Add in the cream cheese and beat it for another 2 minutes.
In a separate bowl sift the powder sugar as it tends to have lumps. Pour in the vanilla extract into the bowl with the cream cheese butter mixture and gradually add in the powder sugar into the mixture while raising the speed of the hand mixer (for around 3-4 minutes). You should end of with a semi-stiff mixture.
Divide the mixture into 2 bowls and add in the food coloring of your choice. It depends on the intensity of the color how much you want to use. Beat the frosting for another 2 minutes to incorporate the colors.
Your frosting is done. Use a flat knife or a frosting tube to put in on the cupcakes. Sprinkle some silver cupcake sprinkles on top and you are done. For storing put them in the fridge. They can stay up to 3 days in the fridge.
- lemon zest > lime zest
- milk > coconut milk
- silver sugar sprinkles > shredded coconut or chocolate sprinkles