“Cupcake exports ltd” does not identify a recognized dish or a specific recipe; this page offers a dependable batch of classic vanilla cupcakes instead. The tender butter cakes are topped with simple vanilla buttercream, making them easy to decorate for birthdays, bake sales, or an everyday treat.
Ingredients
- 1½ cups (190 g) all-purpose flour, spooned into the measuring cup and leveled
- 1½ teaspoons (6 g) baking powder
- ¼ teaspoon (1.5 g) fine salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 ml) whole milk, at room temperature
- For the buttercream: ½ cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted if lumpy
- 1 teaspoon (5 ml) vanilla extract
- 1–2 tablespoons (15–30 ml) milk or cream
- Small pinch of fine salt, for the buttercream
- Optional: sprinkles, for decorating
Instructions
- Set a rack in the center of the oven and preheat it to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Let the butter, eggs, and milk come close to room temperature so the batter combines evenly.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, beat the ½ cup (113 g) softened butter and granulated sugar with an electric mixer on medium speed for about 2–3 minutes, until pale and fluffy. Scrape down the bowl as needed.
- Beat in the eggs one at a time, mixing just until each is incorporated. Mix in the vanilla. If the mixture looks slightly curdled, continue; adding the flour gradually should bring the batter together.
- Add about one-third of the flour mixture and mix on low until mostly combined. Mix in half the milk, then another third of the flour, the remaining milk, and the remaining flour. Stop as soon as no dry streaks remain. Avoid prolonged mixing, which can make cupcakes dense.
- Divide the batter among the liners, filling each about two-thirds full. Bake for 18–22 minutes, rotating the pan once if your oven browns unevenly. The tops should spring back lightly when touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack and cool completely, about 25 minutes. Do not frost warm cupcakes; the buttercream will melt.
- Make the buttercream while the cakes cool. Beat the remaining ½ cup (113 g) softened butter until creamy, about 1–2 minutes. Add the powdered sugar in two or three additions, beating on low at first to limit a sugar cloud. Add the vanilla, pinch of salt, and 1 tablespoon (15 ml) milk or cream; beat until smooth. Add more liquid a teaspoon at a time if it is too stiff, or a little powdered sugar if it is too loose.
- Spread or pipe the buttercream onto the fully cooled cupcakes. Add sprinkles if using, and serve. Active preparation is about 25 minutes, baking takes about 20 minutes, and cooling takes about 30 minutes.
Tips
- Measure flour by spooning it into the cup and leveling the top, or weigh it. Scooping directly from the bag can pack in extra flour and produce dry cupcakes.
- Use softened butter, not melted butter. It should yield to a gentle press but still hold its shape; overly warm butter will not trap air properly when creamed.
- For a dairy-free version, use a plant-based butter suitable for baking and unsweetened plant milk. The texture and flavor may vary slightly; choose a firm baking-style butter for frosting that holds its shape.
- For neatly domed cupcakes, fill the liners evenly and avoid opening the oven during the first 15 minutes. Check early if your oven runs hot, since overbaking dries out small cakes quickly.
Serving Suggestions
Serve the cupcakes at room temperature with coffee, tea, or a glass of milk. For a party, pipe a modest swirl of frosting and finish with sprinkles, grated chocolate, or a few berries just before serving. They are also good without frosting, split and served with fruit, or alongside a scoop of ice cream for dessert.
Variations
For lemon cupcakes, add 1 teaspoon (about 2 g) finely grated lemon zest to the butter and sugar, and replace ½ teaspoon of the vanilla with lemon juice. For chocolate cupcakes, use a recipe designed for cocoa rather than simply adding cocoa powder here, since it changes the batter’s moisture balance. To make a simple filling, scoop a small hollow from each cooled cupcake and add about 1 teaspoon (5 ml) of jam or lemon curd before frosting. You can also tint the buttercream with a small amount of food coloring, adding it gradually.
Storage and Reheating
Because buttercream softens in warmth, store frosted cupcakes in a covered container in a cool room for up to 1 day, provided the room is not hot. For longer storage, refrigerate them in an airtight container for up to 3–4 days; bring them to room temperature for about 30–45 minutes before serving for a softer crumb and frosting. Refrigerate cupcakes within 2 hours of baking or serving. Unfrosted cupcakes can be frozen in a sealed freezer-safe container for up to 2 months; thaw at room temperature, then frost. Reheating is not necessary and can melt the topping.
Frequently Asked Questions
Can I make these cupcakes without an electric mixer?
Yes. A sturdy whisk and a little extra effort will work, especially for the batter. Cream the softened butter and sugar thoroughly by hand, then stir gently after adding the flour. For the frosting, a hand mixer makes it easier to get a smooth, fluffy result.
Why did my cupcakes sink in the middle?
Common causes include opening the oven too early, underbaking, using old baking powder, or overmixing the batter. Check that your baking powder is active, fill the liners evenly, and wait until the tops spring back and a toothpick comes out clean before removing the pan.
Can I prepare the batter ahead of time?
It is best to bake the batter soon after mixing because the baking powder starts working once it meets liquid. You can bake the cupcakes a day ahead and store them unfrosted in an airtight container, then make the buttercream and decorate before serving.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the salt from the cake batter. For the frosting, taste before adding the pinch of salt, as the butter may already provide enough.
How can I tell when the cupcakes are done?
The tops should look set and spring back gently when pressed, and a toothpick in the center should come out clean or with a few moist crumbs. If wet batter clings to it, bake for another 2–3 minutes and check again.
Can I use this batter for a cake?
It can be baked in a small round pan, but baking time will change with the pan’s depth and diameter. Fill the pan no more than about two-thirds full and begin checking for doneness around 25 minutes; use the toothpick test rather than relying on a fixed time.
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