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Vanilla cupcakes with buttercream icing recipe

Vanilla cupcakes with buttercream icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Vanilla cupcakes

A simple and delicious recipe that is perfect for kids, family, parties, having guests round and are completely lovely. Makes 12 but recipe can be halved to make 6.

Bedfordshire, England, UK

91 people made this

IngredientsServes: 12

  • 125g butter or margarine, room temperature
  • 125g caster sugar
  • 2 eggs
  • 125g self-raising flour
  • 1 teaspoon baking powder
  • a few drops of vanilla extract (optional)
  • Buttercream
  • 150g butter
  • 300g icing sugar
  • 1 tablespoon milk
  • 1 drop food colouring (optional)

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat the oven to 180 C / Gas 4. Line a tray with 12 cupcake cases.
  2. Put butter and sugar into mixing bowl and combine to make a creamy mixture.
  3. Crack eggs into jug and add a bit at a time to mixture; to stop curdling, add a bit of flour each time. Finally, add in the remaining flour.
  4. Once all the butter, sugar, eggs and flour are combined, add the baking powder and stir. Also, if you are using vanilla for taste, add it in as well. Put into 12 cupcake cases.
  5. Put into the oven until golden. Check to see if they are ready by placing a butter knife just inside the cake, if it comes out clean, they are ready, but if it comes out wet, then they are not ready.
  6. Once out of oven, leave to cool and make icing: Put the icing sugar into a bowl and add the butter. Cream together until a thick, creamy texture has been made. Add food colouring if using.
  7. Using a palette knife, spread icing onto the cooled cupcakes or use a piping bag to create a perfect swirl.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Easy to make and very tasty.-10 Feb 2014

IT IS SO GOOD RECIPE LOVE IT!!!!!!!!!!!!!!!!!-16 Feb 2016

the bun mix is nice but the recipe for the butter cream is way too sickly-03 Mar 2018

The Best Cupcake Frosting Recipes

A cupcake isn&rsquot a cupcake without frosting! Once you learn how to make homemade frosting, you&rsquoll see just how good it can be. Plus, depending on the recipe, it can be so easy to make!

This post discusses all of the different types of frostings for cupcakes and cakes and gives you a number of frosting ideas for topping your own baked treats.

Related Video

These were so good and easy to make. Mine turned out dense but not dry. SO GOOD!

I happen to like this frosting recipe. Granted, I do not bake all the time but I found the recipe very easy to make. A few things: 1. I did NOT just blend all of the ingredients together. 2. First I whipped the butter until smooth. Next I added the vanilla and blended. 3. SIFT the powdered sugar! It makes a difference, and add a few heaping spoonfuls at a time, remembering to add the light cream/milk along the way. Taste as you go so you get the desired sweetness. and texture.

I used less sugar per recommendations, and it was still very sweet. We didn't care for the consistency either.

Great in a pinch when you don't have the time to make a real buttercream frosting.

I use this recipe as a basis for a vegan frosting recipe using vegan butter spread and a mixture of water and corn syrup instead of milk/cream. Admittedly it is not the best recipe out there, but when little kiddo allergies are involved it makes a good substitute for butter cream.

this has got to be the WORSE buttercream icing recipe!! it turned out awful looking and tasted horrible! i followed this recipe thinking it was the same that my mother used to make for her homemake cakes! UGH THIS WAS NASTY. definitely not what my mother made and i won't be making it again either.

I love this recipe. It is the PERFECT buttercream for piping. Anyone who is complaining about it being too thick should try piping it instead of spreading it.

The only good point was that my daughter had fun playing with the frosting -- it had the consistency of Playdoh and spread just as well as Playdoh would on a cake. I made a second batch because I needed frosting in a hurry (daughter's birthday cake.) I followed the advice of previous reviewers and used less sugar and more milk, vanilla and almond extract. It turned out pretty well and I could actually spread it.

For a quick, easy shortcut vanilla buttercream frosting, this worked great for me. I didn't add any flour or cornstarch, but per other reviewers, I started with a small amount of sugar and added more until the desired sweetness was reached. This is very much an adjustable recipe play with the measurements until you get the frosting you want.

I made this recipe, but changed it quite a bit based on reviews about it being too sweet. I cut the sugar to 3/4 cups, and I added a half stick of butter to thicken it. Some people say they've added flower and constarch, imo, that is a terrible thing to do for a frosting, it ruins it. If you want it less sweet, cut sugar and add more butter. DO NOT add flour to frosting, eww! I also added a very little bit of almond extract, some lemon zing, and a little bit of lemon juice. This recipe is very basic and very flexible. It is too sweet the way it is, frosting shouldn't over power cake, it should compliment it.

While some people may be willing to settle for this "shortcut" recipe, I was really dissatisfied with this buttercream and would likely never use it again. The taste was very bland, and the consistency was good at first, but after just ten minutes was so stiff it pulled my cake apart as I frosted.

Made this for cupcakes. It's so amazingly delicious--and easy. Who needs canned frosting when you can just whip up buttercream heaven in minutes. Got tons of compliments --even from my 6 year old! Used a bit less sugar, per other suggestions.

This is great frosting but I did make an adjustment - I used 1/2 the sugar and used flour to make up the rest of the bulk, oh and added a smidgen more vanilla. Once the blue food colouring was added it made gorgeous Easter Cupcake frosting.

a really good "go to" recipe for buttercream. Used less than a full box of confectioners sugar as it was a bit sweet. Also added more vanilla and milk as it seemed to lack a bit of taste and was a bit thick to spread well.

Simple and a perfect match for her vanilla cupcake.

I agree with the other reviewers - just slowly add sugar to taste. I always add a little extra vanilla extract and I threw in some corn starch and bleached flour to make sure it got to a spreadable consistency. Very easy!

Yuck. Too sweet. Too sticky to work with. No shortcuts for me next time.

This frosting is very good (and I actually had enough for about 36 cupcakes) but it is SO so sweet. Next time I"m going to start with half a box of confectioners' sugar and go from there.

This is the basic buttercream icing I grew up with, and it is easy and good. I agree with the direction to whip it well. To cut the sweetness a bit, I used a little less confectioner's sugar (I made a double recipe, so I used about 1.75 lbs or 1.75 boxes) and made up the volume with a 1/4 cup of white flour and a few tablespoons of cornstarch. This doesn't affect texture in these proportions, and I didn't taste anything other than the butter/sugar/flavoring.

This frosting is perfect for when you are in a pinch, or making a sweeter frosting for the kids. Nothing sophisticated, but it works. A little on the sweet side-

This was a great simple buttercream and so easy to put together. I just put all of the ingredients in the bowl at once and beat - couldn't have been any easier. It was very sweet (I used a 1 lb. box of powdered sugar) but that was what I was looking for! I piped the frosting onto the cupcakes with a star tip and it held its shape wonderfully - I didn't need to add anything.

This is great and will probably serve most purposes for most people. I added Kalhua instead of Vanilla. Very easy to make, don't worry about the precise measurement for the sugar. Just gradually beat in after the milk and butter have been reasonably mixed together. For those who think it is too sweet, there is an "authentic" buttercream frosting that involves making a simple syrup and about 6x the butter called for in this recipe. (you can find it on epicurious also) Choice is yours. in order for the frosting to be stiff and "classic looking" you need to add a lot of butter or a lot of sugar.

We made this frosting to top Amy Sedaris's vanilla cupcakes. It's a very nice frosting, very sweet. Since the cupcakes are not too sweet, this was a good pairing. The consistency was not as smooth as I would like but my husband used a hand whisk instead of the mixer so that is probably why. Let's blame him. We still loved it.

I add creamy peanutbutter , not sure how much. I add as a final ingredient and whip until we like it. This is great on cookies, cupcakes and even brownies.



View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 129

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Step One: Beat the Butter and Banana

In the stand mixer, beat together the banana and the butter on medium speed until they reach a smooth consistency.

Step Two: Adding the Powdered Sugar and Vanilla

Slowly add in the powdered sugar and then the vanilla extract. Beat the frosting together on medium speed for three minutes until it is stiff. If it is too stiff add milk by the tablespoon. If the frosting is too soft, add more powdered sugar slowly.

Adding a drizzle of chocolate ganache really compliments this creamy buttercream. You can also try making the banana cupcake from Gigi, which is one of her personal all-time favorites.

This frosting recipe is made to go with Gigi’s Hunka Chunka Banana Love Cupcake, which is a twist on the classic banana bread. However, this frosting also pairs great with other flavors of cupcakes. To take this frosting to the next notch, you can add some chocolate ganache on top.

If you are not a fan of bananas you can try making this frosting without the mashed banana. It may require you to add some milk or extra powdered sugar to get it to reach the right consistency.


For the cupcakes:

  • 1/2 Cup butter
  • 1 Cup sugar
  • 2 eggs
  • 2 Cups flour
  • 1 Tablespoon baking powder
  • 1 Cup milk
  • 1 Teaspoon vanilla extract (best quality available)

For the buttercream:

  • 1 Cup (2 sticks) butter unsalted and room temperature
  • 1/4 Teaspoon salt
  • 4 Cups powdered sugar
  • 1 Teaspoon vanilla extract (best quality available)
  • 2-3 Tablespoons heavy cream, half and half or milk

We know you want your treats to stand out in the crowd. Good news - show stopping icing has never been easier. Download this handy chart with the food color ratios for the perfect icing color. You’ll find the latest color trends as well as some classic staples. So, have fun and get creative! Your treats will be as colorful as they are delicious.

We know you want your treats to stand out in the crowd. Good news - show stopping icing has never been easier. Download this handy chart with the food color ratios for the perfect icing color. You’ll find the latest color trends as well as some classic staples. So, have fun and get creative! Your treats will be as colorful as they are delicious.

DC Cupcake’s Vanilla Cupcakes w/Vanilla Buttercream

I was watching Live with Kelly (it’s so hard for me not to say Regis & Kelly!) on the DVR last week and I got SUPER excited when I saw Sophie and Katherine from the TLC show, DC Cupcakes. That is one my favorite shows and I just love the dynamic between the two sisters. I’ve haven’t gotten the chance to try one of their cupcakes in person, but when Kelly announced the recipe would be on the Live with Kelly website, I immediately jumped up and went to the computer to print it out. The next morning I actually woke up thinking about those cupcakes and what I should mix in them, so I knew I had to make them right away. The suspense of what they tasted like was killing me!

They listed several options for mix-ins, but I decided on mini chocolate chips, which worked beautifully. The cake was more dense than I expected. It had almost a pound cake like quality but a bit lighter. I really enjoyed it though. But the star of the show was definitely the Buttercream frosting. I could’ve eaten that with a big spatula right out of the mixer. It was so light and fluffy and not coarse and sugary. It is definitely going to be my new go-to buttercream frosting. It was simply AMAZING. Definitely make the frosting and the cupcakes were good too. Oh and I halved the recipe below and got 12 cupcakes. I will say I think next time I will fill the tins a little bit more and just do 10 or 11 cupcakes (or 22-23 for the full recipe) so they puff up a little bigger.

DC Cupcake’s Vanilla Cupcakes with Amazing Vanilla Buttercream Frosting
Source: Georgetown Cupcake via Live with Kelly

For the Cake:
2 1/2 cups flour
1/2 tsp. baking powder*
1/4 tsp. salt
8 tbsp. (1 stick) unsalted butter, room temperature
1 3/4 cup sugar
2 large eggs, room temperature
2 1/4 tsp. vanilla extract
1 1/4 cups milk, room temperature
1/2 to 3/4 cup mini chocolate chips

For the Frosting:
16 tbsp. (2 sticks) unsalted butter, room temperature
4 cups confectioner’s sugar, sifted
1 tsp. milk
1 tsp. vanilla
1/8 tsp. salt

For the Cake:
Preheat oven to 350 degrees. Line cupcake tins with cupcake liners, set aside.

In a medium sized bowl, whisk together the flour, baking powder and salt, set aside.

In a small bowl, stir together the milk and vanilla, set aside.

In the bowl of a stand mixer cream together the butter and sugar. Beat until light and fluffy. Add in eggs, one at a time, mixing until fully incorporated.

Reduce mixer speed to low and pour in 1/3 of the flour mixture, then 1/3 of the milk mixture, mixing until combined. Then add another 1/3 of flour mixture, then 1/3 milk mixture. Add remaining flour mixture, then remaining milk mixture, beating until just incorporated.

Remove bowl from stand and stir in chocolate chips (start with 1/2 cup and add more if desired).

Spoon batter into cupcake tins using a large cookie scoop, filling about 2/3 full or a little more if you want them to puff up more. I would recommend just making 22-23 cupcakes so the cupcakes are a bit taller in size. Bake for 18 to 20 minutes until a toothpick inserted comes out clean. Cool in the pans on a wire rack.

*One reader tried this with 2 1/2 tsp. baking powder and said it helped the consistency tremendously.

For the Frosting:
In the bowl of a stand mixer, add the butter and confectioner’s sugar. Beat for several minutes until creamy. Add in milk, vanilla & salt and continue to beat until frosting is light and fluffy and spreadable consistency. Spread icing on top of cooled cupcakes, or place in ziploc bag and cut the tip off and pipe onto cupcakes.



Preheat oven to 350°F. Line 22 medium muffin cups with paper baking cups set aside.

In a medium bowl, combine flour, baking powder, baking soda and salt set aside.

In a separate mixing bowl, cream butter and sugar together until light and fluffy. Add egg whites, one at a time, beating well after each addition add vanilla. Alternately stir in flour mixture and milk, ending with the flour. Scoop batter into muffin tins 2/3 full (1/4 cup) and bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Buttercream Frosting

Combine in a large bowl, with mixer at low speed, confectioners sugar, butter, milk and vanilla. Beat at medium speed for 1 to 2 minutes until creamy. Add more milk to reach desired spreading or piping consistency.

Cupcakes with buttercream icing

Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 12-hole cupcake tin with paper cases (we love our patterned cake cases).

Using an electric hand mixer, beat the butter and sugar together until light and fluffy. Add the vanilla, eggs and 1 tablespoon of the flour. Beat until combined, then whisk in the remaining flour.

Divide the mixture between the paper cases and bake for 20 minutes, until risen. Leave in the tin for a couple of minutes, then transfer the cakes to a wire rack and leave to cool completely.

Meanwhile, make the icing. Beat the butter in a large bowl, then add half the icing sugar and whisk until smooth. Add the remaining icing sugar and continue beating until creamy.

Divide the icing between 3 bowls and colour each differently for a pastel rainbow of cupcakes. A little food colouring goes a long way, so start with a drop or two and mix in well.

Spoon the icing into a piping bag fitted with a large star nozzle. Hold the nozzle end with one hand. Squeeze the top of the bag with your other hand to make the icing flow through. Start by making a circle around the edge of the cakes and work towards the middle, making a spiral. Decorate with sprinkles before serving.

Cook's tip: if you don't have a piping bag, simply spread the buttercream on using a butter knife.

Watch the video: Εάν έχετε λίγο γιαούρτι φτιάξτε αυτό το σούπερ κρεμώδες κέικ! # 423


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