Preheat the oven to 170°C or 375°F and prepare the cupcake molds.
In a large bowl, mix the flour, baking powder, and salt. In another bowl, beat the 1/2 cup of butter until it forms peaks, add the sugar and beat until well combined, adding one egg at a time.
Start to gradually incorporate the flour mixture into the butter until fully combined. Add one tablespoon of vanilla and mix for 2 minutes.
Divide the batter into the cupcake mold and bake for 10 minutes or until ready. Let cool before frosting.
Buttercream
In a medium bowl, sift the 4 cups of powdered sugar. In another large bowl, beat 1 cup of butter and 1/2 cup of vegetable shortening until smooth and fluffy.
Add half of the sugar to the butter and beat, scraping down the sides of the bowl, add one tablespoon of milk and beat again. Add the other half of the sugar, one more tablespoon of milk, and beat again. Finally, add the last tablespoon of milk along with the tablespoon of vanilla and beat until everything is well combined and the frosting is white.
Decoration
To decorate the cupcakes, we divide the frosting into several bowls and add the desired color with vegetable colors; from there, the cupcakes can be decorated as you like, with edible confetti, candies, chocolates, etc.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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