Classic vanilla cupcakes with sri lanka buttercream

8 servings
30 min
20 min
Very Easy


Number of serving: 8
3 C A P flour

2 ½ tsps Baking powder

¼ tsp salt

8 oz butter, room temp

1 ¾ C sugar

5 egg yolks at room temp

2 tsps Vanilla extract

1 ½ C milk, room temp

5 egg whites

¼ tsp cream of tartar

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream


  • Preheat the oven to 350 degrees.
  • Line 2 dozen cupcake pans with cupcake liners. Sift the flour, baking powder, salt together and set aside.
  • Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time until well incorporated, then add the vanilla.
  • Gently add the flour mixture to the butter mixture in thirds, alternating with the milk, beginning and ending with the dry ingredients.
  • Mix the batter gently until smooth. Whip the eggs white with the cream of tartar until they hold soft peaks. Fold the whites into the batter. Fold gently and thoroughly.
  • Fill cupcake liners ¾ of the way full and bake for 20-25 minutes or until cake tester comes out clean. Cool completely and then frost.
  • In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  • Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.


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