Cupcakes With Frosting

This Italian Family
by This Italian Family
12 cupcakes
50 min

Why, you may ask, would you need a buttercream alternative?

Buttercream is not really a popular frosting in Italy, and most recipes that do call for a frosting are usually either based on whipped cream or mascarpone cheese. The traditional buttercream with loads of butter beat into icing sugar is simply found as too "heavy" and "rich" by most italians, and I've seen in parties people taking off the frosting from cakes and eating them without it, which for me is a travesty.

I've been trying for years alternative buttercream recipes to appease all tastes, and I think I finally found the right one.

If you are in need not only of a cupcake recipe with an Italian twist and to try some different frosting other than buttercream, see this recipe here and let me know how it compares!

Recipe details
  • 12  cupcakes
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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For the cupcakes
  • 1 1/2 cups (200g) all-purpose flour
  • 1 1/4 cups (150g) potato starch
  • 1 1/2 cups (200g) powdered sugar
  • 6 eggs
  • 1 1/3 cups (300g) softened butter
  • 2 teaspoons (6g) baking powder
  • 2 teaspoons vanilla extract
For the frosting
  • 1 1/8 cups (250g) softened butter
  • 1 1/2 cups (350g) sweetened condensed milk
Cupcake directions
In a large mixing bowl, cream together the softened butter, powdered sugar, and vanilla extract using an electric mixer until smooth and homogeneous. Gradually add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate bowl, sift together the all-purpose flour, potato starch, and baking powder.
Gradually add the dry ingredients mixture to the creamed butter mixture, using a spatula or electric mixer on low speed, until a firm and well-combined batter forms.
The cupcake batter is now ready!
Transfer the batter into cupcake liners, filling each about two-thirds full. With the given measurements, you should yield approximately 12 cupcakes. Bake in a preheated oven at 180°C (350°F) for 15–20 minutes.
Let them cool completely outside the over on a rack before you frost them.
For the frosting
In a stand mixer (or using handheld electric beaters), place the softened butter and start beating. It will take some time for the butter to become soft, fluffy, and intensely white in color.
Once the butter is ready, add the sweetened condensed milk and continue beating. Don't worry if it seems like the mixture is separating; keep beating. It will take some time, but your efforts will be rewarded.
The buttercream frosting is now ready to use.
Once the cupcakes are cooled, frost them generously with the prepared buttercream frosting. Enjoy your delicious cupcakes with creamy frosting!