Vanilla Cupcakes with Buttercream Frosting
Claudia Alvarez
Delicious vanilla cupcakes that will always make you look good with their delicious buttercream frosting!
Reviewed by Editorial Team of Kiwilimón
3.5
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2 comentarios
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Ingredients
30
Servings
  • 1 3/4 cups cake mix, of vanilla (of your preference)
  • 1 1/4 cups flour
  • 1 cup butter with salt, at room temperature
  • 2 cups sugar, (you can substitute with Splenda or condensed milk)
  • 1 teaspoon baking powder
  • 4 eggs, big
  • 1/2 cups whole milk
  • 1/2 cups plain yogurt
  • 2 teaspoons vanilla essence
  • 1 cup unsalted butter, at room temperature (for frosting)
  • 7 cups icing sugar, (for the frosting)
  • 1/2 cups cow's milk, (for the frosting)
  • 1.5 teaspoons vanilla essence, (for the frosting)
Preparation
50 mins
0 mins
Medium
  • Preheat the oven to 180 degrees centigrade and place the cups in the pancake molds.
  • In a bowl, mix the flour, sugar and baking powder and make sure they are perfectly combined.
  • In a blender at medium speed beat the butter (it should be at room temperature and be easier if before beating the cut into small cubes).
  • Add and beat eggs, milk, yoghurt and vanilla.
  • Add the dry ingredients to the previous mix and beat until they are perfectly mixed but do not shake too much.
  • Fill the pots to 2/3 of their capacity and bake for about 15-20 minutes, remember to insert the toothpick and if it is clean, they are ready!
  • For the frosting, mix the butter in a blender until smooth and creamy.
  • Add 4 cups of sugar, milk and vanilla at low speed until they are perfectly mixed.
  • Add 2 more cups of sugar and mix until light and form peaks (if necessary add the remaining 2 cups of sugar).
  • Keep the frosting in the fridge until the cupcakes cool down, once cold decorate with a duya, pastry bag or bag and enjoy!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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