Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Easy vanilla cupcakes recipe

2190 ratings

Master the best vanilla cupcake recipe with these simple delights. 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. See method

Makes 12
15 mins to prepare and 25 mins to cook, plus cooling
475 calories / serving
Vegetarian

Ingredients

200g unsalted butter, softened
200g golden caster sugar
3 medium free range eggs
2 tsp vanilla extract
200g self-raising flour
1-2 tbsp milk

For the icing

160g unsalted butter, softened
300g icing sugar
1 tbsp milk
1 tsp vanilla extract

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1985kj
475kcal 24%
Fat
27g 38%
Saturates
15g 77%
Sugars
44g 49%
Salt
0.2g 4%

of the reference intake
Carbohydrate 58.5g Protein 3.6g Fibre 0.5g

Method

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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.

See more Baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.