If you are searching for a dazzling dessert that combines classic flavor with a touch of elegance, the Gold Star Cupcakes with Edible Gold Stars and Vanilla Buttercream Recipe is exactly what you need. These moist vanilla cupcakes are topped with fluffy, creamy vanilla buttercream and crowned by shimmering edible gold stars crafted from fondant. The combination of simple, comforting ingredients with a glamorous finish makes these cupcakes a showstopper for celebrations, gatherings, or any day you want to feel a little extra special.
Ingredients You’ll Need
Every ingredient in this Gold Star Cupcakes with Edible Gold Stars and Vanilla Buttercream Recipe plays an essential role, from ensuring the perfect texture to delivering rich flavors and beautiful colors. With pantry staples and some special touches like the edible gold luster dust, you’ll be set to create pure magic.
- All-purpose flour (1 ½ cups / 190g): Provides the perfect structure for a soft, tender cupcake crumb.
- Baking powder (1 ½ tsp): Gives your cupcakes a lovely rise and light texture.
- Salt (¼ tsp): Balances the sweetness and enhances all flavors.
- Unsalted butter (½ cup / 115g for cupcakes, 1 cup / 230g for frosting): Adds richness and moisture; make sure it’s room temperature for easy creaming.
- Granulated sugar (¾ cup / 150g): Sweetens the cupcakes just right and helps with browning.
- Large eggs (2): Bind the ingredients and create a tender texture.
- Pure vanilla extract (2 tsp for cupcakes, 2 tsp for frosting): Infuses every bite with warm, comforting flavor.
- Whole milk (½ cup / 120ml): Keeps the batter moist and smooth.
- Sour cream (¼ cup / 60ml): Adds a subtle tang and extra softness to the cupcakes.
- Powdered sugar (3–3½ cups / 375–440g): Gives the buttercream its silky sweetness and smooth texture.
- Heavy cream or milk (2–4 tbsp): Adjusts the buttercream’s consistency for easy piping.
- Pinch of salt: A tiny addition to balance the frosting’s sweetness.
- Fondant (white or ivory): The base for your edible star toppers.
- Gold edible luster dust: Adds stunning shimmer to your stars.
- Clear extract (lemon or vodka): Mixes with the luster dust to create a paint for your stars.
- Small star-shaped cutter: The tool that shapes your edible golden decorations.
How to Make Gold Star Cupcakes with Edible Gold Stars and Vanilla Buttercream Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin pan with paper cupcake liners. This sets the stage for perfectly baked cupcakes that won’t stick and helps ensure even cooking.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. This ensures that your rising agent and salt are evenly distributed through the flour, which is vital for a consistent crumb.
Step 3: Cream the Butter and Sugar
Using a stand mixer or hand mixer, beat the room temperature butter and granulated sugar on medium speed until the mixture looks light, fluffy, and pale. This step aerates your batter, contributing to the cupcakes’ light texture.
Step 4: Add Eggs and Vanilla
Incorporate the eggs one at a time, beating well after each addition. Then, stir in the pure vanilla extract to infuse your cupcakes with that classic warm flavor.
Step 5: Incorporate Sour Cream
Mix in the sour cream, which helps keep the cupcakes moist and adds a subtle depth to the flavor that makes them wonderfully tender.
Step 6: Alternate Dry Ingredients and Milk
Add the dry ingredients to the wet mixture in three parts, alternating with the milk—start and finish with the dry components. Mix gently and only until combined to avoid tough cupcakes.
Step 7: Fill Cupcake Liners
Divide the batter evenly among the liners, filling each about three-quarters full to allow room for rising without overflow.
Step 8: Bake the Cupcakes
Bake for 18 to 20 minutes. A toothpick inserted into the center should come out clean when they are ready, signaling a perfectly baked vanilla cupcake foundation.
Step 9: Cool Completely
Allow your cupcakes to cool in the pan for five minutes, then transfer to a wire rack to cool completely. Proper cooling is key before frosting to prevent melting.
Step 10: Make the Buttercream Base
Beat the butter on medium-high speed until creamy and pale, which takes about 3 to 4 minutes. This process makes the buttercream irresistibly smooth and fluffy.
Step 11: Add Sugar and Vanilla
Gradually add powdered sugar, a cup at a time, beating on low speed after each addition to keep the sugar from puffing everywhere. Stir in vanilla, salt, and 2 tablespoons of cream or milk to start.
Step 12: Adjust Consistency
Continue beating until the frosting is smooth and spreadable. Add more cream if it feels too stiff, aiming for a pipeable but stable texture that holds its shape beautifully.
Step 13: Prepare Piping Bag
Fill a piping bag fitted with a large round tip, like Wilton 1A, with the finished vanilla buttercream. This will help you pipe those stunning, towering swirls.
Step 14: Roll Out Fondant
On a clean surface lightly dusted with cornstarch or powdered sugar, roll the fondant to about ¼ inch thickness. This is the perfect thickness for sturdy yet delicate stars.
Step 15: Cut Star Shapes
Use your small star-shaped cutter to cut out fondant stars. Place them on parchment paper and let them dry for a few hours or overnight, ensuring they hold their shape and are easy to handle.
Step 16: Paint the Stars
Mix edible gold luster dust with a few drops of clear extract to create a metallic paint. Using a food-safe brush, carefully coat each star with this magical gold paint and let them dry completely.
Step 17: Frost the Cupcakes
Pipe a tall, smooth swirl of your luscious vanilla buttercream onto each cooled cupcake, creating the perfect base for your golden stars.
Step 18: Add Gold Stars
Gently press one gold-painted fondant star onto the peak of each buttercream swirl. This final touch transforms ordinary cupcakes into little edible trophies.
Step 19: Finish and Serve
Arrange your masterpieces on a beautiful platter and serve immediately, or store them in an airtight container at room temperature for up to one day without sacrificing freshness.
How to Serve Gold Star Cupcakes with Edible Gold Stars and Vanilla Buttercream Recipe
Garnishes
While the edible gold stars steal the spotlight, consider adding tiny edible pearls or a light dusting of powdered sugar for an extra festive touch. Fresh berries on the side can add a burst of color and freshness alongside the sweet cupcakes.
Side Dishes
Pair these cupcakes with a simple fruit salad or a delicate cup of tea to balance the richness. Sparkling lemonade or champagne also complement the celebratory feel perfectly, making every bite feel like a party.
Creative Ways to Present
Try arranging your Gold Star Cupcakes with Edible Gold Stars and Vanilla Buttercream Recipe on tiered dessert stands for elegant displays at weddings or birthday parties. Wrapping each cupcake with a beautiful ribbon around the liner adds a charming finishing touch for special occasions.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the cupcakes in an airtight container at room temperature for up to one day. This preserves the delicate crumb and prevents the buttercream from drying out or melting.
Freezing
You can freeze unfrosted cupcakes for up to three months. Wrap each completely with plastic wrap and store in a freezer-safe container. After thawing, frost and decorate as usual to enjoy freshly made buttercream.
Reheating
Since these cupcakes are best enjoyed at room temperature, avoid microwaving. If needed, let frozen cupcakes thaw overnight in the fridge, then bring to room temperature before frosting and serving.
FAQs
Can I use a different extract instead of vanilla?
Yes! While vanilla is classic and comforting, you can substitute almond or lemon extract for a different flavor twist. Just use the same amount to keep the balance.
How do I prevent my fondant stars from drying too hard?
Rolling the fondant to the correct thickness and drying them for the recommended time will give you sturdy stars. Keep them covered once dry to avoid brittleness from too much air exposure.
Can these cupcakes be made gluten-free?
Absolutely, by substituting the all-purpose flour with a gluten-free blend designed for baking, you can still achieve a moist and tender cupcake. Make sure your baking powder is gluten-free as well.
What if I don’t have edible gold luster dust?
No worries — while the gold paint gives a stunning effect, you can decorate the stars with colored sugar or edible glitter for sparkle, or leave them plain for a minimalist look.
How long can I make the cupcakes ahead of time?
You can bake the cupcakes a day in advance and store them uncovered at room temperature to maintain the best texture. Frost and decorate just before serving to keep the buttercream fresh.
Final Thoughts
Nothing brings more joy than baking something truly special, and the Gold Star Cupcakes with Edible Gold Stars and Vanilla Buttercream Recipe is one of those delightful treasures. Whether you’re celebrating a milestone or just want to brighten your day, these cupcakes deliver a perfect balance of humble ingredients and sparkling flair. I wholeheartedly encourage you to give this recipe a try — your friends and family will be wowed, and you’ll have a new favorite dessert to cherish.
Print
Gold Star Cupcakes with Edible Gold Stars and Vanilla Buttercream Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gold Star Cupcakes feature moist vanilla cupcakes topped with a smooth and fluffy vanilla buttercream frosting, adorned with elegant edible gold fondant stars. Perfect for celebrations, this recipe combines classic flavors with a stunning decorative touch.
Ingredients
For the Vanilla Cupcakes
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ cup (120ml) whole milk, room temperature
- ¼ cup (60ml) sour cream
For the Vanilla Buttercream Frosting
- 1 cup (230g) unsalted butter, room temperature
- 3–3½ cups (375–440g) powdered sugar, sifted
- 2 tsp vanilla extract
- 2–4 tbsp heavy cream or milk
- Pinch of salt
For the Edible Gold Star Toppers
- Fondant (white or ivory)
- Gold edible luster dust
- Clear extract (such as lemon or vodka)
- Small star-shaped cutter
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper cupcake liners to prevent sticking and ensure easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream the Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to maintain emulsion, then stir in the vanilla extract for flavor.
- Incorporate Sour Cream: Mix in the sour cream evenly to add moisture and richness to the batter.
- Alternate Dry Ingredients and Milk: Add the dry ingredients to the wet mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing which can toughen the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the liners, filling each about ¾ full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean, signaling doneness.
- Cool Completely: Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool fully, ensuring frosting adheres properly.
- Make the Buttercream Base: Beat the butter on medium-high speed until creamy and pale, about 3 to 4 minutes, which creates a smooth base for the frosting.
- Add Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating on low after each addition to avoid sugar clouds, then stir in vanilla extract, salt, and 2 tablespoons of cream or milk to enhance flavor and texture.
- Adjust Consistency: Continue beating the frosting until smooth and fluffy. Add additional cream as needed to achieve a pipeable consistency suitable for decorating.
- Prepare Piping Bag: Transfer the buttercream to a piping bag fitted with a large round tip like Wilton 1A to create tall, smooth swirls.
- Roll Out Fondant: On a clean surface dusted with cornstarch or powdered sugar, roll the fondant to about ¼ inch thickness preparing it for cutting shapes.
- Cut Star Shapes: Use a small star-shaped cutter to cut out fondant stars. Place them on parchment paper to dry for 2 to 3 hours, or overnight for best firmness and durability.
- Paint the Stars: Mix gold edible luster dust with a few drops of clear extract to create a metallic paint. Use a food-safe brush to carefully coat each fondant star. Allow them to dry completely to avoid smudging.
- Frost the Cupcakes: Pipe a tall swirl of buttercream on each cooled cupcake using steady, even pressure for a beautiful presentation.
- Add Gold Stars: Gently press a gold-painted fondant star into the top of each buttercream swirl to finish the decoration.
- Finish and Serve: Arrange the completed cupcakes on a platter and serve immediately or store in an airtight container at room temperature for up to 1 day to maintain freshness.
Notes
- Use room temperature ingredients for a smoother batter and better mixing.
- Do not overmix the batter to keep cupcakes tender and moist.
- Dry the fondant stars thoroughly for the best handling and appearance.
- Edible gold luster dust is safe for consumption but avoid inhaling the powder during application.
- Store cupcakes in an airtight container at room temperature; avoid refrigeration to keep frosting texture intact.
