Classic Vanilla Cupcakes with Two-tone Buttercream Frosting

Classic Vanilla Cupcakes with Two-tone Buttercream Frosting

Classic Vanilla Cupcakes with Two-tone Buttercream Frosting

A tried and tested recipe to produce a soft and moist cupcake with buttery light buttercream. Perfection! Who says vanilla cupcakes have to be plain? Check out our lively two-tone red and white frosting for that pop of colour. Nobody's gonna say these vanilla cupcakes are boring.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


Serves: 12 Cupcakes


  • 165 g plain flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 115 g unsalted butter, softened at room temperature
  • 165 g sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 120 g sour cream

Buttercream Frosting

  • 200 g unsalted butter, softened at room temperature
  • 340 g icing sugar
  • 2 tsp vanilla extract
  • 1 tbsp milk



  • Preheat Oven to 180 °C. Line a cupcake tray with 12 cupcake liners
  • In a large bowl, add plain flour, baking powder and salt. Whisk to combine. Set aside.
  • Using an electric mixer, beat butter and sugar together until combined and fluffy.
  • Add in eggs one at a time. Beat until combined.
  • Add in vanilla extract and sour cream. Beat until combined.
  • Add in dry ingredients, one heaping spoonful at a time to wet ingredients. Mix until just combined.
  • Scoop cupcake batter into cupcake liners. Fill to about three-quarters full.
  • Bake for 20 mins on the middle rack. Insert wooden toothpick into centre of cupcake. If it comes out clean, cupcakes are done. Transfer cupcakes to wire rack to cool completely.

Buttercream Frosting

  • Using a stand mixer/handheld mixer, beat softened butter until smooth.
  • Sift in icing sugar and combine on low speed.
  • Add in vanilla extract and milk. Mix on medium to high speed until frosting is smooth.
  • Remove half of the frosting and put into a piping bag(1st piping bag). Set aside.
  • To the frosting left in the mixer, add in gel/powder red food colouring until desired shade of red shows. Mix well to ensure even colour distribution. Put red frosting into separate piping bag (2nd piping bag).
  • Choose piping tip and slot into a 3rd fresh piping bag. Carve off tip of 3rd piping bag.
  • Snip the ends of the two piping bags containing the red and white frosting. Gently slot ends of both piping bags into piping tip of 3rd piping bag. Adjust so 1st and 2nd piping bag are sitting snug and securely inside 3rd piping bag. Test pipe some frosting to check that both colours are produced. Frost your cupcakes!

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