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Classic Cupcakes with Cream

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125 g Milk
200 g All-purpose flour
1 tsp Baking powder
2 tsp Vanilla sugar
2 Eggs
110 g Butter
200 g Sugar
1 Eggs
125 g Milk
200 g Sugar
300 g Butter
1 tsp Vanilla extract

Classic Cupcakes with Cream

Cupcakes are really miniature cakes and this is exactly the case when size does matter
  • 1 h 10 min
  • Serves 12
  • Medium



Cupcakes are the variety of small cakes baked in muffin pans with different amount of cups, also, this pastry is always decorated with cream. And there are quite a lot of ways to play around! The cupcake recipe is perfect for children, wedding or birthday parties. Cupcakes literally mean “the cup of cake”, a miniature cake enough for a few bites. Those, who affirm that there is nothing special about these small cakes, are absolutely wrong. Chocolate, bananas, butter cream, jams – there are many options to try for the filling. This recipe will provide you with step by step photo instructions for cupcakes that may become your classic version.



Preheat the oven to 180°C (356°F), prepare the pan for cupcakes and get all the ingredients. It's really convenient to use silicone pans instead of steel ones. Or you may try paper cases for cupcakes, they are sold with so many designs that you can find the particular one for any occasion.


Butter and eggs should be warm enough to work with them, to have them at room temperature, take them out of the fridge beforehand (about an hour). But if you forgot about the butter, there is a fast way to make it soft:

Put your cold butter between two pieces of baking parchment, then roll it with a rolling pin dough, until the layer thickness reaches 0.5 cm. Work fast, otherwise the butter may stick to the parchment.


Beat the softened butter with sugar until the fluffy mass forms. Now and then, stop and scrape the butter from the sides of your bowl. Use a mixer, but you can do it with an ordinary spoon as well. The mix should become light and properly whipped.


Add the eggs one by one, keep whisking the mixture. They should be at room temperature, as it was mentioned before, because cold eggs are difficult to get combined with the butter, making a kind of grainy structure. At this point, different flavors can be added to the dough, like vanilla, lemon or orange peel, almond extract, a bit of cherry brandy, and similar stuff.


Sift together the flour and baking powder.
This step is needed to ensure that the dough will remain uniform and lump-free.
Add dry ingredients to the butter mixture. Gently stir, scraping the dough from the sides. Add the milk.


Before inserting paper cases into the mold, oil its top using a paper towel or cloth for that purpose. If cupcakes rise above the mold, this method will prevent the upper edge from sticking.


Distribute the dough among all cups. You can do it with just a spoon.
Bake about 40 minutes. They pastry is ready, if the center is slightly springy to the touch. You can also try the toothpick for this matter. If it comes out clean from the center, it's time for your pastry to be taken out!


Let your cupcakes slightly cool in the pan, then remove them and allow to cool down completely to the room temperature.


Prepare the cream. Take all components mentioned above.


In a saucepan (get one with a heavy bottom), combine the egg with sugar and milk. Carefully stir the resulting mix over low heat, preventing it from sticking. When it starts to boil, stir more actively until it gets thick. Remove from heat and cool to room temperature.


Beat the butter softened to room temperature with a mixer. That will take about 5 minutes until it becomes creamy enough.


Then gradually add the chilled egg mixture, keep whisking. At the end, add the vanilla and then whip until you get the light fluffy mass.


And finally, take a pastry bag, put some cream inside with a spoon and draw some patterns onto cakes. Decorate with nuts and fruit topping.


A wonderful dessert is ready!



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