First, to prepare our delicious cupcake, let’s start with the batter. Take a large bowl and, preferably using an electric mixer, beat the butter that has been left at room temperature for about 30 minutes. Then add the sugar and vanilla extract. Turn the mixer to medium speed and whip the mixture for a few minutes until creamy.
Next, add the eggs, also left out of the fridge for 30 minutes, one at a time, continuing to beat until fully incorporated. Sift the flour and baking powder three times, then fold them into the mixture using a spatula until the batter is smooth and well combined. At this point, the cupcake batter is ready.
Line a muffin tin with 8 paper liners and fill each liner with about 60 g of batter. Tap the tin a couple of times to level the batter so the cupcakes will rise evenly but stay flat on top, perfect for decorating. Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes. Remove them from the oven and let them cool completely before decorating.
Preparing the frosting:
In a large bowl, beat the butter, left at room temperature for 30 minutes, with about 150 g of powdered sugar. Using the mixer at low speed, gradually add the milk, also at room temperature, and finally the vanilla extract. Once fully combined, add the remaining powdered sugar a little at a time and continue beating until you achieve a smooth, creamy frosting.
Transfer the frosting to a piping bag fitted with a star tip and pipe decorative stars on top of the cupcakes. Your cupcakes are now ready to serve.
How to store cupcake:
Cupcake can be stored for up to 2 days in the refrigerator in an airtight container to keep them fresh.