Master a classic baking recipe with these simple vanilla cupcakes. Fluffy, golden sponge is topped with a swirl of rich vanilla buttercream for an easy bake that will be the star of any birthday party, afternoon tea or bake sale.
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with paper cases. Put the butter and sugar in a large mixing bowl and beat with an electric whisk (or by hand with a wooden spoon) for 2-3 mins until pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat briefly to combine. Gently fold in the flour and just enough milk to make a smooth batter that drops easily off the spoon.
- Divide the batter between the cases, then bake for 20-25 mins or until a skewer inserted into the middle comes out clean. Transfer the cakes to a wire rack and leave to cool completely.
- Meanwhile, make the buttercream icing. Put all the ingredients in a large mixing bowl and beat with an electric whisk for 4-5 mins until pale and fluffy.
- Swirl the icing over the cooled cupcakes to serve. Store in an airtight container for up to 3 days.
Tip: Leave plain or decorate these simple cupcakes however you like – try topping with fresh raspberries or strawberries, scattering over sugar sprinkles or grated chocolate, drizzle over caramel sauce or maple syrup, or swirl with lemon curd or jam.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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