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Vanilla Cupcakes with Buttercream and Sprinkles

Soft vanilla cupcakes with a tall swirl of fluffy buttercream and rainbow sprinkles, perfect for any party.

By Wanda Oyola 1 h 50 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Three vanilla cupcakes in pink paper liners with swirls of white buttercream and rainbow sprinkles on a white cake stand.

Vanilla cupcakes with a tall swirl of buttercream and a shower of rainbow sprinkles are the classic for birthdays, school parties and bake sales. The cake is soft and buttery with plenty of vanilla flavor, and the frosting is sweet, creamy and easy to pipe, even if you are just starting out with a piping bag.

The Thermomix® TM7™ creams the butter and sugar, mixes the batter just enough to keep the crumb tender, and later whips the buttercream until it is pale and fluffy. The oven bakes the cupcakes in about 20 minutes. Use pastel paper liners and any color of sprinkles you like to match the party.

Made in the Thermomix® TM7™

Vanilla Cupcakes with Buttercream and Sprinkles

Makes: 12 cupcakes

  • Prep30 min
  • Cook20 min
  • Total1 h 50 min
  • Serves12

Ingredients

Cupcakes

Vanilla buttercream

To decorate

Instructions

  1. Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with the paper liners.
  2. Place the butter and sugar in the mixing bowl and mix 1 min/speed 4. Scrape down the sides with the spatula, add the eggs and vanilla and mix 20 sec/speed 4.
  3. Add the flour, baking powder, salt and milk and mix 15 sec/speed 4. Scrape down the sides and mix 5 sec/speed 4 more, just until the batter is smooth.
  4. Divide the batter among the liners, filling each one about two thirds full. Bake in the oven for 18 to 20 minutes, until the tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then on a rack until completely cool, about 1 hour.
  5. Wash and dry the mixing bowl well. Place the butter for the buttercream in it and mix 30 sec/speed 4. Add the powdered sugar, cream, vanilla and salt and mix 30 sec/speed 4, then scrape down the sides.
  6. Insert the butterfly whisk and whip 2 min/speed 3.5, until the buttercream is pale and fluffy. If it is too soft to hold a shape, refrigerate it 10 minutes.
  7. Spoon the buttercream into the piping bag. Pipe a tall swirl on each cupcake, starting at the outer edge and spiraling up toward the center.
  8. Scatter the rainbow sprinkles over the frosting right away, before it sets, and serve.

Tips

  • Soft butter is the key to a fluffy cake and frosting: it should give when you press it but not look shiny or melted.
  • No powdered sugar? Mill 400 g (2 cups) of granulated sugar in the clean, dry mixing bowl 20 sec/speed 10 and use it the same way.
  • For colored frosting, add a few drops of gel food coloring and mix 5 sec/speed 4 before piping.
  • Frosted cupcakes keep 2 days in an airtight container in a cool room, or 4 days in the fridge. Unfrosted cupcakes freeze well for 2 months.

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