Description
Light, tender vanilla cupcakes topped with silky cream cheese frosting piped into little white petals and a sunny yellow-orange center, perfect for spring occasions.
Ingredients
- 140 ml Buttermilk
- 120 g Soft unsalted butter
- 150 g Granulated sugar
- 2 Eggs
- 1 tbsp Vanilla extract
- 160 g All-purpose flour
- 20 g Corn starch
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 pinch Salt
- 160 g Cream cheese (room temperature)
- 100 g Soft unsalted butter
- 300 g Icing sugar
- 1 tsp Vanilla extract
- Yellow and orange food coloring (gel recommended)
Instructions
- Preheat oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
- Sift together flour, corn starch, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Mix in dry ingredients alternately with buttermilk until just combined.
- Spoon or pipe batter into liners, filling each about two-thirds full.
- Bake for 18–22 minutes until golden and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Beat cream cheese and butter until smooth, then add icing sugar and vanilla to make frosting.
- Tint a portion of frosting yellow, another orange.
- Pipe petals onto cupcakes and add colored dots in the center.
- Chill briefly to set the decorations before serving.
Notes
Use gel food coloring for bright colors. If unavailable, you can create a simple buttercream or cream frosting.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American