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Gold Star Cupcakes with Edible Gold Stars and Vanilla Buttercream Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these elegant Gold Star Cupcakes featuring moist vanilla cupcakes topped with smooth vanilla buttercream and adorned with shimmering edible gold fondant stars. Perfect for celebrations or a special treat, this recipe guides you through creating beautiful, bakery-quality cupcakes from scratch, complete with homemade frosting and striking decorative toppers.

Ingredients

Scale

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

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners to prevent sticking.
  2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream the butter and sugar: Using a large mixing bowl, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, approximately 2 to 3 minutes.
  4. Add eggs and vanilla: Add eggs one at a time, mixing thoroughly after each addition. Follow by stirring in the vanilla extract to infuse flavor.
  5. Incorporate sour cream: Blend in the sour cream evenly with the wet ingredients, adding moisture and richness.
  6. Alternate dry ingredients and milk: Add the dry flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix carefully until combined; avoid overmixing to keep cupcakes tender.
  7. Fill cupcake liners: Evenly divide the batter among the cupcake liners, filling each about three-quarters full to allow room for rising.
  8. Bake the cupcakes: Place the pan in the oven and bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool completely: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool fully before frosting.
  10. Make the buttercream base: Beat the unsalted butter on medium-high speed until creamy and pale, around 3 to 4 minutes for a light texture.
  11. Add sugar and vanilla: Gradually incorporate powdered sugar, one cup at a time, beating on low after each addition. Stir in vanilla extract, a pinch of salt, and 2 tablespoons of cream or milk to enhance smoothness.
  12. Adjust consistency: Continue beating until the frosting is smooth and fluffy, adding more cream or milk as needed to achieve a pipeable consistency.
  13. Prepare piping bag: Transfer the buttercream into a piping bag fitted with a large round tip (such as Wilton 1A) for smooth swirling.
  14. Roll out fondant: Lightly dust a clean surface with cornstarch or powdered sugar. Roll the fondant to about ¼ inch thickness for shaping.
  15. Cut star shapes: Use a small star-shaped cutter to cut fondant stars. Place them on parchment paper and dry for 2 to 3 hours, or overnight for the best firmness.
  16. Paint the stars: Mix gold edible luster dust with a few drops of clear extract (lemon or vodka) to create metallic paint. Carefully coat each fondant star using a small food-safe brush and let dry completely.
  17. Frost the cupcakes: Pipe a tall swirl of buttercream onto each cooled cupcake using smooth, even pressure for an attractive look.
  18. Add gold stars: Gently press the dried, gold-painted fondant stars atop each buttercream swirl to complete the decoration.
  19. Finish and serve: Arrange cupcakes on a serving platter. Serve immediately or store in an airtight container at room temperature for up to 1 day to retain freshness.

Notes

  • Ensure all ingredients are at room temperature for best mixing results and texture.
  • Do not overmix batter to prevent dense cupcakes.
  • For a stronger gold color on stars, apply multiple light coats of edible paint.
  • Store decorated cupcakes away from heat and direct sunlight to preserve frosting and decorations.
  • You can substitute milk with buttermilk for a tangier flavor and more tender crumb.
  • If you prefer less sweet frosting, reduce the powdered sugar slightly but adjust cream to maintain consistency.

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Find it online: https://dailydinnersolutions.com/gold-star-cupcakes-with-edible-gold-stars-and-vanilla-buttercream-recipe-2/