Frosted
Indulge in the classic charm of 'Frosted,' a heavenly cupcake recipe that combines light, moist vanilla cupcakes with a lusciously creamy buttercream frosting. Perfectly sweet and delicately balanced, these cupcakes are made with pantry staples like all-purpose flour, granulated sugar, and vanilla extract, and are elevated by the rich, airy frosting crafted with powdered sugar, heavy cream, and a hint of salt. Ready in under 40 minutes, this crowd-pleaser is ideal for birthdays, celebrations, or even a simple weekend treat. Customize them with your favorite sprinkles or toppings to add a personal touch to these irresistible cupcakes. Whether you’re a baking pro or just getting started, 'Frosted' is your go-to recipe for perfectly frosted bliss!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter (softened)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 1 cup Unsalted butter (room temperature, for frosting)
- 3 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1.5 teaspoons Vanilla extract (for frosting)
- 0.125 teaspoons Salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix using a hand or stand mixer on low speed until the mixture resembles coarse crumbs.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Slowly add the milk while mixing, stopping to scrape down the sides of the bowl as needed. Mix until the batter is smooth but do not over-mix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the room-temperature butter in a large bowl on medium speed until it becomes creamy and smooth, about 2-3 minutes.
Gradually add powdered sugar, 1 cup at a time, beating on low speed until incorporated. Scrape down the sides of the bowl as needed.
Mix in the heavy cream, vanilla extract, and salt. Beat the frosting on medium-high speed for 2-3 minutes, or until it becomes fluffy.
Once the cupcakes are completely cool, frost them using a piping bag or an offset spatula.
Optional: Decorate the frosted cupcakes with sprinkles or other toppings of your choice.
Serve and enjoy!
Nutrition Facts
Calories |
5735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.2 g | 402% | |
| Saturated Fat | 193.9 g | 970% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 708.2 g | 258% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 560.8 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 310 mg | 24% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
