Monday, January 16, 2012

Vanilla Cupcakes with butter cream frosting

  Let me just ask this , what's not to love about a cupcake? I mean, it is portable, it is absolutely cute, it is a cake in a cup. It is divine.  And, did I mention the sprinkles? It just adds to the glam quotient. 

This is the very first recipe I found when I was looking for the recipe for cupcakes. Cupcakes are so versatile, so many different varieties, I cannot begin to tell you. It is a world of its own. I am going to try everything under the sun. I want to make muffins too, but that is for another place and another time. 

For now, all I can tell you this is such a good recipe.  

                                             Vanilla Butter cream frosting Cupcakes


  • 1/2 cup (113 grams) unsalted butter (at room temperature)
  • 2/3 cup( 130 grams) granulated white sugar
  • 3 large eggs
  • 1 tsp vanilla essence
  • 1 1/2 cups (195 grams) all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60 ml) milk
  • cupcake liners*
  • sprinkles (optiona)

  • Preheat oven to 180 degree Celsius and line the muffin/cupcake tray with cupcake liners. If you do not find the cupcake liners* , it is okay, you just need to grease the tin well.
  • In a bowl, add butter and sugar with the help of a hand mixer or a whisk, beat till it is light and fluffy
  • Add eggs one at a time, and with the addition of each egg beat till it gets incorporated with the butter and sugar
  • After the eggs are incorporated, add the vanilla essence, and beat well. 
  • In a separate bowl, combine the flour, baking powder and salt together. With the help of a hand mixer (on a low speed)  or your regular whisk , add milk and flour into the batter, alternatively. Starting with flour and ending with flour. 
  • Scoop the batter with the help of an ice cream scoop into the arranged muffin tray for 17-20 minutes **
  • Remove from the tray and allow it to cool before you can frost them.
                                      Butter cream Frosting 


  • 2 cups (230 grams) icing sugar or finely powdered 
  • 1/2 cup (113 grams) unsalted butter (at room temperature)
  • 1 tsp vanilla
  • 2 tbsp light cream  (or just milk, if you have it)


  • Whisk all of them together until nice, smooth and creamy in texture.
  • Spread generously on top on the cooled cupcakes
  • If you are all for piping, you can pipe the frosting on for a nice twirl.
* Cupcake liners are nothing but the paper cup that holds the cake, it helps to remove the cupcake from the muffin tray and it is easy to carry around since it is convenient to eat from the liner. However, you can do with it. You just need to grease the tray well, and allow it to cool on a rack before diving into the deliciousness.
** The clear indicator for a well-done cupcake is the nice rise it has and it become nice and golden, and the skewer comes out clean when inserted. Start checking on them at 17 minutes. 

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