Vanilla cupcakes recipe

915 ratings Rate
  • Makes 12
  • 15 mins to prepare and 25 mins to cook, plus cooling
  • 475 calories / serving
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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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

  • 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
  • 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


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