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Fluffy School Colors Cupcakes Recipe with Creamy Buttercream Frosting

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Light, airy cupcakes with vibrant school colors and smooth, rich buttercream frosting. Perfect for celebrations and easy to customize.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup (180ml) whole milk, room temperature
  • Gel-based food coloring in desired colors
  • For the buttercream frosting:
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons (30-45ml) heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. Using a mixer, beat softened butter and granulated sugar on medium speed for 3-5 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Add the flour mixture in three parts, alternating with milk, starting and ending with flour. Mix on low speed just until combined.
  6. Divide batter into separate bowls equal to the number of colors desired. Add gel food coloring to each and stir gently.
  7. Spoon colored batters into liners, layering or swirling to create a marbled effect. Fill each about ⅔ full.
  8. Bake for 18-22 minutes until a toothpick inserted comes out clean and cupcakes spring back when touched.
  9. Cool cupcakes completely on a wire rack before frosting.
  10. For frosting, beat softened butter with powdered sugar on low speed, gradually increasing to high. Add vanilla, heavy cream, and salt. Whip until light and fluffy, about 5 minutes.
  11. Pipe or spread buttercream onto cooled cupcakes and decorate as desired.

Notes

Use softened butter for best creaming results. Avoid overmixing batter to keep cupcakes tender. Use gel food coloring to prevent thinning batter. Frost cupcakes only after they have completely cooled to avoid melting frosting. For a tangy frosting twist, substitute a quarter cup of butter with cream cheese. Store cupcakes in airtight container at room temperature up to 2 days or refrigerate up to 5 days. Freeze unfrosted cupcakes up to 3 months.

Nutrition

Keywords: cupcakes, buttercream frosting, school colors, fluffy cupcakes, easy cupcakes, party dessert, colorful cupcakes

Find it online: https://fuzzyforker.com/fluffy-school-colors-cupcakes-recipe-with-creamy-buttercream-frosting-easy-step-by-step/