Naked Cupcakes with Exposed Cake Layers
These stunning naked cupcakes feature beautifully exposed cake layers with a rustic, elegant finish. They showcase the moist, tender crumb and are perfect for a visually striking dessert that's surprisingly easy to assemble.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 cup granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 0.75 cup whole milk at room temperature
- 1 cup unsalted butter for frosting, softened
- 3 cups powdered sugar sifted
- 2 tbsp heavy cream or milk for frosting
- 1 tsp vanilla extract for frosting
Notes
Storage: Store assembled cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best texture, bring to room temperature before serving. Make-Ahead: Bake cupcakes up to 2 days in advance and store unfrosted in an airtight container. Frosting can be made 1 day ahead and refrigerated; bring to room temperature and re-whip before using. Variations: Add 1/2 cup of cocoa powder to the dry ingredients for chocolate cupcakes, or fold in 1/2 cup of finely chopped nuts or sprinkles to the batter. Serving Suggestion: Garnish with fresh berries, edible flowers, or a dusting of powdered sugar for an elegant finish.