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
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
- 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.