Learn how to make perfect classic white cupcakes with the most silky smooth flour buttercream. Leave pure white or top with pretty sprinkles!
I made these cupcakes as some kind of peace offering. Both to myself and to cupcakes. It was an attempt to reconcile our differences and mend our relationship.
Let me back up for a minute.
If you’ve followed Baker Bettie for some time, it is no secret that cupcakes aren’t exactly my thing. That may be putting it a bit too nicely, but I really don’t want to offend the cupcake lovers out there. Because I know there are a lot of you. And we can still be friends, right?
So I’m not going to get into all the intricate details about why cupcakes and I have our differences and why I’m like the only baker on the planet that just can’t get on this wagon. And how it mostly has to do with cupcake to frosting ratios and all that. It is beside the point.
The point here is that I want to be a great baker. That is my goal. And cake is a big part of that. We talked about this a little with my fluffy yellow cake recipe. How I’m trying to push myself to embrace all techniques in baking. And just because I don’t love cake or frosting doesn’t mean I shouldn’t be able to make a great cake and great frosting. So I’m working on it.
Ok, can we just pause and appreciate sprinkles for a moment please? Why the heck did it take me this long to understand the joy of sprinkles?
I used them for the first time 3 months ago, and I get it now. I totally get it. It was like I subconsciously was trying to be more sophisticated than sprinkles. But the lesson here is that, NOBODY is too sophisticated for sprinkles! Lesson learned.
I posted on instagram the other day that I felt like I should name this post: “I really don’t like cupcakes but you probably do and everyone who tried them loved them so you should make them even though I can’t personally vouch for how good they are.”
But it isn’t really true. Because I can tell you how good they are. They are good enough that I ate a whole cupcake. That is saying a lot! And my husband ate like 25 of them so… You do the math. (By the way, side note, I use instagram now! Welcome to 2010 Kristin! Check me out if you love pictures of food and cute kittes. Yes, I am a crazy cat lady.)
The one kind of cake that I sometimes will eat is wedding cake. A really good and moist white cake with hint of almond extract. So that’s what I went for here. We’re using basically the exact same recipe and technique as the yellow cake recipe. The only difference here is swapping out the egg yolks for more whites and adding a bit of almond extract.
I also have been wanting to try this flour buttercream that I hear people talk about a lot. Many have claimed that it is the best buttercream they have ever tasted. And it was for me too! Though, I still can’t say I am a frosting fan.
You make it by cooking milk, flour and sugar together until thick then you beat in the butter. It is crazy silky smooth in texture. The flour buttercream doesn’t hold it’s shape quite as well as other buttercreams when piped but I’m ok with that. I think the slouchy piping looks adorable.
The cupcakes turned out really fluffy and moist. That’s because of the meringue you fold in. Remember from the yellow cake?! And they have that slight hint of wedding cake flavor because of the almond extract. You can definitely leave that out if you don’t like it. Paired with the flour buttercream, they were irresistible to those cupcake lovers I gave them too!
For the Cupcakes