Buttercream Cupcakes

A little food colouring transforms icing into an artist’s medium. These tea-ready treats are surprisingly easy to make, decorated with colourful swirls of delicious buttercream frosting.


Serves 12

Preparation Time

Cook time

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For the Cupcakes:

  • 250g butter, softened
  • 250g caster sugar
  • 4 free range eggs
  • 250g self-raising flour

For the Buttercream Icing:

  • 140g butter, softened
  • 280g icing sugar
  • 2 tsp milk
  • 2 tsp gel food colouring


To make the Cupcakes:
Preheat the oven to 180°C and line a Le Creuset TNS 12 Cup Muffin Tray with paper cases. Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs until well combined. Sift in the flour and fold to combine. Pour mixture into the cases until ¾ full. Bake for 10-12 minutes or until golden and cooked through. Allow to cool on a wire rack.

To make the Buttercream Icing:
Beat the butter in a large bowl until soft. Gradually add the icing sugar and continue beating until well combined and fluffy. Add the milk if necessary, until the mixture is smooth and creamy.

To assemble:
Prepare your pastry bag with a star nozzle and fold down the edges of the bag. Using a paintbrush, paint a few vertical lines of gel food colouring along the inside of the bag. Spoon buttercream icing into the bag. Twist the pastry bag and give it a test pipe onto a clean surface. Pipe buttercream in circular motions around each cupcake.