Classic Cupcake Recipe

Place soft butter in a deep container.

Add powder, vanilla sugar and salt.

Whip.

When the mixture becomes smooth and fluffy, add two room temperature eggs one at a time. Beat.

Mix flour and baking powder. Add to the liquid mixture.

Mix at low speed until smooth.
By the way, if you want to make chocolate cupcakes, just replace a tablespoon of flour with a similar amount of cocoa.

Pour in milk at room temperature and stir again.
At this stage, you can add nuts, zest, berries, and other fillings to your liking. For this amount of dough, 50 g or less is sufficient.

The finished batter will have the consistency of thick sour cream. Transfer it to a pastry bag and fill the cupcake liners 2/3 full. The photo shows thick paper cupcake liners; you can fill them and place them directly on the baking sheet. If using thin paper cupcake liners, line them with metal or silicone cupcake liners.

Bake at 180 degrees for about half an hour.

Cool the finished cakes on a wire rack.

Prepare the cream. In a bowl, mix the cream cheese and powdered sugar with a mixer.

When the mixture becomes homogeneous, add cold cream.

Beat at high speed for 1-2 minutes. The finished cream should be firm but still elastic.
If desired, the cream can be tinted any color. Any dyes are suitable: fat-soluble, water-based, and gel-based.

Place the cream in a pastry bag with a “closed rose” (“closed star”) tip and pipe the cap.