Cupcake Buttercream

Halloween Cupcakes from Noe Valley Bakery

Try our delicious vanilla buttercream recipe perfect for cupcakes for any occasion. Just add sprinkles or a fondant topper to finish the decorations and enjoy!

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  • 8 ounces Granulated Sugar
  • 2/3 cup Egg Whites
  • 1/4 teaspoon Vanilla Extract
  • 14 ounces softened Butter




Heat the sugar, vanilla and egg whites in double boiler until sugar is completely dissolved. (to about 130F)

Once ready add this to mixer and whip on medium speed until it thickens and cools to about 85F.

After reaching temperature and as it is still whipping, add the butter in small portions. Continue whipping until mixture is smooth and light. You can scrape down the bottom and sides about half through this process.

Check to see all butter has been taken up by the buttercream.

Once finished transfer to a clean dry bowl. If you intend to use it within 2-3 days you can leave it covered tightly on counter at room temperature. If you are making this way ahead of time it can be stored in the refrigerator for up to 2 weeks. Warm up to room temperature before using./p>