Spring Cupcakes with Fancy Frosting
These buttery, vanilla-forward cupcakes are super moist and bursting with flavor. After baking off the cupcake, learn to pipe spring-colored buttercream frosting onto pre-made vanilla and chocolate cupcakes then decorate them.
- Serves
- 6-8
Directions
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For the Cupcakes
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Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
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Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
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Separate the eggs. Save the yolks for a custard or a batch of French buttercream.
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In another bowl, whisk together eggs, vanilla, milk and sour cream until combined. (The batter may be clumpy, do not worry!)
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Add the wet ingredients to the dry ingredients. Mix until combined.
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Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
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Bake for about 18 minutes or until centers are springy to the touch.
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For the Buttercream
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In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the powdered sugar in two batches. Continue mixing until combined.
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Add salt, milk, cream, and vanilla. Mix until fluffy.
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Transfer to a piping bag.
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Pipe a large dollop of buttercream on each cupcake.
From Shawnie's class “Cooking with Kids – Fun Family Dinner”
