Vanilla Cupcakes with Buttercream

Ingredients

• 60 g All-purpose flour (Sift before use)
• 60 g Granulated sugar
• 60 g Unsalted butter (At room temperature, soft but not melted)
• 1 teaspoon Baking soda
• 0.25 teaspoon Baking powder
• 1 tablespoon Vanilla extract (Pure quality, no artificial vanilla)
• 30 ml Whole milk (Adjust to obtain a smooth batter)
• 80 g Unsalted butter (for the frosting) (At room temperature, cut into cubes)
• 80 g Powdered sugar (Sift to avoid lumps)
• 2 tablespoon Vanilla extract (for the frosting)
• 30 ml Whole milk (for the frosting)

Instructions

1. Prepare the dry ingredients

   Sift the flour, granulated sugar, baking powder and baking soda into a large bowl.

   Time: PT5M

2. Incorporate the butter

   Add the softened butter to the dry ingredients and whisk on medium speed for 10 minutes until a homogeneous batter is obtained.

   Time: PT10M

3. Add vanilla and milk

   Pour the vanilla extract and the milk, then mix for 2 minutes to obtain a smooth batter.

   Time: PT2M

4. Fill the molds

   Divide the batter into the paper liners, filling each cavity two thirds full.

   Time: PT3M

5. Baking

   Bake the cupcakes in a preheated oven at 180°C for 20 minutes. Check doneness by inserting a toothpick in the centre: it should come out clean.

   Time: PT20M

   Temperature: 180°C

6. Cooling

   Leave the cupcakes in the pan for 10 minutes, then transfer them to a wire rack to cool completely before decorating.

   Time: PT10M

7. Soften the butter for the frosting

   Cut the butter into cubes and let it sit at room temperature for 5 minutes. If needed, heat for 10 seconds in the microwave (no longer) until it is pliable.

   Time: PT5M

8. Whisk the butter

   Beat the butter with an electric whisk until it becomes pale and fluffy (about 3‑4 minutes).

   Time: PT4M

9. Incorporate the powdered sugar in two batches

   Add half of the powdered sugar (40 g) and whisk 3‑4 minutes. Add the remaining (40 g) and whisk another 3‑4 minutes until a smooth, lump‑free frosting is achieved.

   Time: PT8M

10. Flavor the frosting

    Pour the 2 tablespoons of vanilla extract and the 30 ml of milk, then whisk for 1 minute until fully incorporated.

    Time: PT2M

11. Transfer to a piping bag

    Place the buttercream in a piping bag fitted with a plain tip.

    Time: PT2M

12. Decorate the cupcakes

    Pipe the buttercream onto each cooled cupcake, then smooth or create rosettes as desired.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Granulated sugar: Caster sugar
• Instead of Unsalted butter: Margarine (affects texture)
• Instead of Baking soda: Baking powder (chemical leavening)
• Instead of Baking powder: Baking soda + a little lemon juice
• Instead of Vanilla extract: Vanilla sugar, Vanilla paste
• Instead of Whole milk: Almond milk, Soy milk
• Instead of Unsalted butter (for the frosting): Margarine (different texture)
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Vanilla extract (for the frosting): Vanilla sugar, Vanilla paste
• Instead of Whole milk (for the frosting): Almond milk

Equipment Needed

• Mixing bowl
• Electric whisk
• Sieve
• Muffin pan (12 cavities)
• Paper liners
• Oven
• Cooling rack
• Silicone spatula
• Piping bag and plain tip
• Kitchen scale
• Measuring spoons
• Kitchen gloves

Critical Steps — Do Not Skip

• Sift the dry ingredients to avoid lumps.
• Beat the butter until it becomes pale and airy.
• Incorporate the powdered sugar in two batches for a smooth texture.
• Do not open the oven during the first 15 minutes of baking.

Chef Tips from the Video

• Use high‑quality butter (80 % fat) for a richer frosting.
• For a more professional decoration, chill the piping bag in the refrigerator for 10 minutes before piping.
• Lightly dust the cupcakes with powdered sugar before adding the frosting for an elegant effect.

Troubleshooting

Storage

Refrigerator: Store the cupcakes in an airtight container for 3 to 4 days.

Freezer: Wrap the cupcakes individually in plastic film then place in a freezer bag; they keep up to 2 months.

Room temperature: At room temperature, the cupcakes stay fresh for 1 day, protected from humidity.

Make-Ahead Tips

• Bake the cupcakes 1 day ahead and store them in an airtight box.
• Prepare the buttercream the day before, cover it with plastic film in contact and refrigerate; bring to room temperature before decorating.
• The cupcakes can be frozen once cooled, then decorated after thawing.