Classic Cupcakes
Beautiful, trendy, festive, perfect for celebrations! Classic Cupcakes are soft cupcakes in paper cups with creamy frosting. Easy to make, even for beginner bakers.
Updated : 18 August, 2025
Easy
About 45 min.
Ingredients
Batter
200 grams
Wheat flour
2
Eggs
150 grams
Sugar
100 grams
Butter
120 milliliters
Milk
1 teaspoon
Baking powder
to taste
Vanillin
to taste
Salt
Filling
100 grams
Strawberry
2 tablespoon
Sugar
2 teaspoon
Cornstarch
1 tablespoon
Water
Cream
350 grams
Cream cheese
90 grams
Butter
70 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. For the batter, take butter, eggs, and milk out of the fridge in advance - room temperature ingredients make a fluffier, tastier batter. Vanilla sugar or natural vanilla can replace vanillin.
Step 2
Place soft butter in a bowl, add sugar, salt, and vanillin. Don’t worry about salt in sweet baking - it enhances flavor. Beat with a mixer until light and fluffy.
Step 3
Crack eggs into a separate bowl to check freshness. While beating, add eggs one at a time to butter, mixing well after each. Result should be smooth, creamy batter.
Step 4
Sift flour and baking powder into a separate bowl. Sifting adds air for a lighter, well-risen cupcake. Mix.
Step 5
Add flour to the butter-egg mixture and mix with a mixer.
Step 6
Pour in milk and mix until fully combined.
Step 7
Batter should be the consistency of thin sour cream.
Step 8
Use paper liners, either soft or firm. Soft liners need a baking or silicone mold. Fill liners 2/3 full—an ice cream scoop works well.
Step 9
Place liners on a baking tray. This recipe makes 11 cupcakes; my liners are 4 cm tall.
Step 10
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Timing depends on oven and liner size. Cupcakes should rise and turn golden. Test with a toothpick - it should come out dry. Cool completely.
Step 11
Prepare fruit filling. Use any berries; I used strawberries. Fresh or frozen works, no need to thaw. Adjust sugar to taste.
Step 12
Combine ingredients in a saucepan, heat over medium while stirring until it boils. Cook to desired consistency. Mash large berries or use a hand blender. Cool completely.
Step 13
Prepare frosting. Use cream cheese and softened butter. Use powdered sugar so it doesn’t remain grainy.
Step 14
Beat butter with powdered sugar until light and fluffy.
Step 15
Add cream cheese at room temperature and mix on low - don’t overbeat. Transfer frosting to a piping bag with desired tip.
Step 16
Cut a center out of each cupcake. Fill the hole with berry filling using a piping bag or spoon.
Step 17
Pipe frosting onto cupcakes. My tip was a closed star. This amount is enough for all cupcakes.
Step 18
Decorate with berries, chocolate, sprinkles, or as desired. Serve and enjoy!