How to Make Frosted Cupcakes from Scratch (Perfect Every Time!)
With a few simple ingredients, the right techniques, and a little creativity, you'll be serving soft, flavorful cupcakes topped with beautiful homemade frosting every time.
Servings: 12 people
Ingredients
For cupcakes
- 1 ⅔ cup all purpose flour sifted
- 1 cup granulated sugar
- ¼ tsp baking soda
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter melted
- 3 egg whites at room temperature
- 1 tbsp vanilla extract
- ½ cup sour cream at room temperature
- ½ cup whole milk warm
For Vanilla buttercream
- 2 pound confectioners sugar sifted
- 1 pound unsalted butter at room temperature
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 1 pinch salt
- 1 tsp whole milk
Instructions
For Cupcakes:
- Preheat oven to 350. Place cupcake liners in cupcake pan.
- Combine the softed flour, sugar, salt, baking soda and powder into a large bowl, whisk together.
- Separate the eggs and discard the egg yolks (or save for another recipe).
- In another bowl, whisk together the wet ingredients until combined. Batter may be clumpy, do not worry.
- Add wet ingredients to the dry ingredients. Mix until combined.
- Distribute batter evenly into cupcake liners, filling ⅔ the way up.
- Bake for 18 minutes or until centers are springy to touch.
- Transfer cupcakes to a wire rack to cool completely before frosting.
For Buttercream Frosting:
- In a stand mixer with a paddle attachment, cream the butter.
- Add in the sifted sugar in two batches.
- Add the salt, milk, cream and vanilla. Mix until combined.
- Add a food coloring to the frosting if desired.
- Transfer to a piping bag.
- Pipe buttercream onto each cupcake.
- Sprinkle some edible glitter or sprinkles over top of the cupcakes if desired.