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Buttercream Sunflower Cupcakes! {video hot-to}

Vanilla Buttercream

Here is the recipe I used for the buttercream. I only made HALF this recipe.

Course Dessert
Cuisine American
Keyword Sunflower Cupcakes, Vanilla Buttercream
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 cupcakes
Author Amanda Rettke

Ingredients

  • 1 c 2 sticks butter, softened
  • 2 tsp. McCormick® Pure Vanilla Extract
  • 1 tsp. McCormick® Pure Almond Extract
  • 32 oz 4 cups confectioners' sugar, sifted
  • 2 tbsp. 2% or whole milk
  • pinch salt

Instructions

  1. Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)

  2. Add vanilla and almond extract.

  3. With mixer on low, slowly add in confectioners' sugar , milk, and salt; frequently scrape sides and bottom of bowl.

  4. Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)

  5. If frosting is too thick to spread, gradually beat in additional milk.
  6. Store in refrigerator up to 2 weeks. Rewhip before using