Step 1
Beat softened butter for 4–5 minutes until very pale and fluffy.
Step 2
Gradually add powdered sugar, one cup at a time.
Mix well after each addition.
Step 3
Add:
- Vanilla extract
- Pinch of salt
Beat again.
Step 4
Slowly add heavy cream (or milk), one tablespoon at a time until the frosting becomes silky and pipeable.
Beat for another 3–5 minutes until extra fluffy.
Decorate
Using a large closed star piping tip (2D or 1M), pipe a large rose swirl onto each cupcake.
Start in the center and pipe outward in one continuous spiral to create the elegant white rose design shown in the photo.
Tips for Perfect Cupcakes
- Use cake flour for an extra-soft crumb.
- Bring all refrigerated ingredients to room temperature.
- Do not overmix the batter.
- Do not overbake.
- Chill the frosted cupcakes for 15 minutes before serving if you want perfectly defined buttercream roses.
Storage
- Room Temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Unfrosted cupcakes freeze well for up to 2 months.
These Snow White Vanilla Cupcakes are incredibly light, moist, and tender, topped with a smooth vanilla buttercream that pipes into beautiful rose swirls—perfect for birthdays, weddings, baby showers, or any elegant dessert table.
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