Classic vanilla cupcakes with whipped buttercream
Classic vanilla cupcakes with whipped buttercream Author: Alida Ryder Perfectly moist vanilla cupcakes topped with whipped vanilla buttercream and sprinkles is the ultimate, classic bake and is perfect as a birthday treat.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cupcakes
- 1/2 cup/ 1 stick butter room temperature
- 3/4 cup caster sugar
- 2 eggs
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup plain yogurt
- 1 teaspoon vanilla extract/seeds from one vanilla pod
for the whipped vanilla buttercream
- 100 g butter room temperature
- 400 g icing sugar sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- sprinkles for decorating
Pre-heat the oven to 180°c/350ºF and line a 12-hole muffin pan with cupcake liners.
Cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the flour, baking powder and salt and mix through then add the milk, yogurt and vanilla.
Mix until everything is combined then spoon the batter into the cupcake liners.
Place into the oven and allow to bake for 12-15 minutes until the cupcakes are golden brown and a skewer inserted comes out clean.
Remove from the oven and allow to cool completely.
To make the buttercream, whip the butter until pale then add the icing sugar and vanilla extract and whip until soft and fluffy. Add a little milk if your buttercream is too stiff.
Transfer the whipped buttercream to a piping bag and pipe swirls of frosting onto the cooled cupcakes.
Top with sprinkles and serve. (These cupcakes can be made the day before you intend to serving them.)
Calories: 381kcal | Carbohydrates: 57g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 259mg | Potassium: 63mg | Fiber: 1g | Sugar: 45g | Vitamin A: 11.9% | Calcium: 3.7% | Iron: 5%