Cupcakes with Frosting are the ultimate indulgence—perfectly sized, moist, and topped with a smooth, creamy layer of frosting. These sweet little treats are ideal for any celebration, from birthdays to weddings, or even as an afternoon snack with a cup of tea.
Why You Will Love This Recipe
- Light and Fluffy Texture: These cupcakes are soft, tender, and melt in your mouth, thanks to the right balance of wet and dry ingredients.
- Perfectly Sweet: With just the right amount of sweetness, these cupcakes are not overly sugary, making them the perfect dessert that pairs beautifully with frosting.
- Versatile Frosting Options: From classic buttercream to tangy cream cheese frosting, you can choose or even combine frosting types to match your flavor preferences.
- Quick and Easy to Make: This recipe is simple and quick, making it perfect for novice bakers or those in need of a sweet fix without spending hours in the kitchen.
- Customizable for Any Occasion: Whether you’re decorating with sprinkles, edible glitter, or fresh fruit, these cupcakes are a blank canvas for all kinds of toppings.
Tips and Tricks
Use Room Temperature Ingredients: For the best results, ensure that your butter, eggs, and milk are at room temperature. This helps the ingredients blend together more easily, resulting in a smoother batter and frosting.
Don’t Overmix the Batter: Overmixing the batter can cause dense cupcakes. Stir just until the ingredients are combined for light, fluffy cupcakes.
Check for Doneness Early: Oven temperatures can vary, so check your cupcakes a few minutes before the suggested bake time. If a toothpick comes out clean, they’re ready to come out of the oven.
Piping the Frosting: If you want to create beautiful swirls with your frosting, use a piping bag with a decorative tip. For a rustic look, simply spread the frosting with a knife.
Customize the Frosting: For a different flavor, add cocoa powder to make chocolate frosting, or use citrus zest for a tangy lemon or orange frosting.
Variations
- Chocolate Cupcakes: Add ½ cup of unsweetened cocoa powder to the dry ingredients for a rich, chocolatey base. Pair it with chocolate buttercream for the ultimate chocolate overload.
- Red Velvet Cupcakes: Use a bit of cocoa powder, buttermilk, and red food coloring for classic red velvet cupcakes. Top them off with cream cheese frosting for that authentic flavor.
- Gluten-Free Cupcakes: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these cupcakes suitable for those with gluten sensitivities.
- Vegan Cupcakes: Use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of eggs, and substitute non-dairy milk and vegan butter for a dairy-free option.
How to Serve
Cupcakes with frosting are best served fresh, but they can be enjoyed any time of day. Here’s how to serve them:
- For Special Occasions: Arrange the cupcakes on a tiered stand or serve them individually with a decorative cupcake wrapper. Perfect for birthdays, weddings, and baby showers.
- As a Sweet Snack: Pair them with a cup of coffee, tea, or milk for a delightful afternoon treat.
- For Kids’ Parties: These cupcakes are a hit with kids. Get creative with the frosting and toppings—rainbow sprinkles, candy eyes, or small fondant decorations add fun to any party spread.
How to Store
- At Room Temperature: Cupcakes can be stored at room temperature for 2-3 days in an airtight container. They will stay fresh and moist, but the frosting may lose its texture over time.
- In the Refrigerator: If you have extra frosting or live in a hot climate, store the cupcakes in the fridge for up to 4-5 days. Allow them to come to room temperature before serving for the best flavor.
- Freezing Cupcakes: To freeze, wrap each cooled cupcake tightly in plastic wrap and place them in a freezer-safe bag or container. They will keep in the freezer for up to 3 months. When ready to eat, thaw at room temperature and frost before serving.
Recipe FAQs
1. Can I make the frosting ahead of time?
Yes! You can make the frosting a day or two in advance. Simply store it in an airtight container in the refrigerator, and give it a quick beat to fluff it back up before frosting your cupcakes.
2. Why are my cupcakes too dense?
Dense cupcakes can result from overmixing the batter or not using enough leavening agents. Make sure to mix gently and avoid overworking the batter.
3. Can I use store-bought frosting?
While homemade frosting always tastes better, store-bought frosting can work in a pinch. Just be sure to refrigerate your cupcakes if using store-bought frosting, as it may not hold up at room temperature for long.
4. How do I get smooth frosting?
To achieve smooth frosting, make sure your butter is fully softened and your frosting ingredients are combined properly. If needed, add a little extra cream to adjust the consistency.
5. Can I make these cupcakes without eggs?
Yes, you can substitute eggs with flaxseed meal or another egg replacer for a vegan-friendly option.
Cupcakes with Frosting
Cupcakes with Frosting are the ultimate indulgence—perfectly sized, moist, and topped with a smooth, creamy layer of frosting. These sweet little treats are ideal for any celebration, from birthdays to weddings, or even as an afternoon snack with a cup of tea.
Ingredients
For the Vanilla Cupcakes:
- 1 ⅔ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 1 large egg
- ¼ cup sour cream
- ¾ cup milk
- 2 teaspoons pure vanilla extract
For the Vanilla Buttercream Frosting:
- ¾ cup unsalted butter, room temperature
- 3-4 cups powdered sugar (confectioners sugar)
- 2 teaspoons pure vanilla extract
- 3 tablespoons milk
- Pinch of kosher salt
Instructions
- For the Vanilla Cupcakes: Preheat your oven to 350℉ and line a 12-cup cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, whisk the sugar and melted butter until smooth. Then, add the egg, sour cream, milk, and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients and stir until completely incorporated. The batter will be thick.
- Fill the cupcake liners about ⅔ full with batter (around ¼ cup per liner).
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
- For the Vanilla Buttercream Frosting: In a stand mixer (or using a handheld mixer), beat the room temperature butter on medium speed for 2-3 minutes until smooth and creamy.
- Add powdered sugar, vanilla extract, and milk, then increase the speed to high and beat for about 3 minutes. If the frosting is too thick, add milk, one teaspoon at a time. If too thin, add more powdered sugar.
- Once your cupcakes are cooled, frost them with the buttercream using a spreader or piping bag. Enjoy!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 755Total Fat 21gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 71mgSodium 177mgCarbohydrates 141gFiber 0gSugar 126gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Cupcakes with frosting are an irresistible treat, perfect for all sorts of occasions. With their soft texture and endless decorating possibilities, they’re sure to bring a smile to anyone’s face. Whether you go for classic vanilla frosting or something more adventurous, these cupcakes are sure to become a staple in your baking repertoire. Enjoy baking, decorating, and sharing these delightful cupcakes with your loved ones!
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