Tulip Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 tulip cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 set measuring cups
- 1 set measuring spoons
- 1 wire cooling rack
- 1 piping bag
- 1 large star piping tip
Ingredients
- 1 1/2 cup all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1/4 cup sour cream room temperature
- 1 cup unsalted butter softened; for frosting
- 3 cup powdered sugar sifted; for frosting
- 1 2–3 tablespoons heavy cream for frosting
- 1 teaspoon vanilla extract for frosting
- 1 1–2 drops gel food coloring optional; for frosting
- 1/8 teaspoon fine salt for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with tulip cupcake liners.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition.
- Mix in the vanilla extract until fully combined.
- In a small bowl stir together the milk and sour cream until smooth.
- Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
- Pour in half of the milk mixture and mix on low until incorporated.
- Repeat with another third of the dry ingredients, the remaining milk mixture, then the final third of dry ingredients, mixing gently after each addition.
- Scrape down the sides of the bowl with a spatula and fold the batter a few times to ensure it is evenly mixed.
- Divide the batter evenly among the tulip liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
- Transfer the cupcakes to a wire rack and cool completely for at least 25 minutes before frosting.
- To make the frosting, beat the softened butter in a clean large bowl until creamy and pale, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, mixing on low to combine and then on medium until smooth.
- Add the vanilla extract, salt, and 2 tablespoons of heavy cream, then beat on medium-high until light and fluffy, 2–3 minutes.
- If needed, add an additional tablespoon of cream to reach a smooth, pipeable consistency.
- Tint the frosting with gel food coloring if desired, mixing until the color is even.
- Fit a piping bag with a large star tip, fill it with frosting, and twist the top closed.
- Pipe tall swirls of frosting onto the completely cooled cupcakes, starting from the outer edge and spiraling upward.
Notes
For best results with tulip liners, avoid overfilling them since they are taller than standard liners and can cause cupcakes to rise unevenly or spill over; aim for two-thirds full and rotate the pan halfway through baking if your oven has hot spots. Because tulip liners insulate the batter slightly more, start checking for doneness a minute or two early and use the toothpick test rather than relying only on time. Allow the cupcakes to cool fully before piping tall swirls so the frosting holds its shape, and if the frosting gets too soft at any point, chill it for 10 minutes and beat briefly to restore texture. Store frosted cupcakes in an airtight container at cool room temperature for a day or in the fridge for up to three days, bringing them back to room temperature before serving for the best flavor and texture.
Tried this recipe?Let us know how it was!