A selection of iced cupcakes

Cupcake recipe

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(70 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 12

Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser

Nutrition and extra info

  • Can be frozen without the icing
  • Vegetarian

Nutrition: Per cupcake

  • kcal350
  • fat19g
  • saturates12g
  • carbs41g
  • sugars34g
  • fibre0.4g
  • protein3g
  • salt0.6g
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Ingredients

  • 110g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 110g golden caster sugar
  • 2 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp vanilla extract
  • 110g self-raising flour

For the buttercream

  • 150g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g icing sugar
  • 1 tsp vanilla extract
  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • food colouring paste of your choice (optional)

Method

  1. Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.

  2. Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.

  3. Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.

  4. Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

  5. To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.

  6. Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.

  7. If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

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Comments, questions and tips

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Preeti Bhambra's picture
Preeti Bhambra
20th Jun, 2019
5.05
Highly recommend this recipe. I’m someone who is not a very experienced baker and was baking for a fun day at my son’s nursery and the recipe was perfect and easy to follow. I didn’t use the milk for the icing as it wasn’t needed. The cupcakes taste delicious! I will definitely use this recipe again!
Lillian Goodwin's picture
Lillian Goodwin
19th May, 2019
5.05
Turn them around occasionally and they will cook better. They are AMAZING!!!! You will LOVE them!!!!!
TSH the cook
4th May, 2019
5.05
BEST EVER cupcakes. Taste so good, it makes you want more! If you want the best buttercream go to Tesco. I am only 10 and I did it all by myself. It was my first time baking by myself without any help!
Lillian Goodwin's picture
Lillian Goodwin
19th May, 2019
5.05
Well done!!!
Tony0695's picture
Tony0695
6th Apr, 2019
1.05
Both recipes are horrible one of the worst things I've ever done. Makes me never want to bake again.
amy_natalia
3rd Mar, 2019
5.05
These were really lovely, light and fluffy and worked out really well. I was pleased as normally I don't much luck with cupcakes/muffins. Will defiantly make these again.
Henri Kennedy
27th Feb, 2019
4.05
Beautiful cupcake recipe, but in my experience there was FAR too much buttercream! Also it didn't need any milk. Next time I'd use half as much buttercream!
Milamancini
2nd Feb, 2019
5.05
I made these delicious cupcakes only difference is I doubled everything up so I could make 24. I used a siv for the flour and added a drop of milk too. These cakes where amazing everyone absolutely loved them! X
duncanwil
14th Jan, 2019
These really are good: not greasy and with a lovely close texture.
wendy987
25th Oct, 2018
5.05
Amazing cupcakes. I will definitely use this recipe again. The sponge is beautifully light. I dislike heavy buttercream but this was soft and fluffy.

Pages

AmitaP
21st May, 2019
Hi, novice question - for both the cupcakes and buttercream, you mention using softened butter. Is this unsalted butter or salted please? Thank you
goodfoodteam's picture
goodfoodteam
24th May, 2019
Thanks for your question. You can use either, according to your preference. We chose to use salted.
Velma
6th Aug, 2018
What size cake cases should I use to get 12 of these - fairy cake or muffin cases?
Lillian Goodwin's picture
Lillian Goodwin
19th May, 2019
5.05
Muffin cases. That is what I used and it worked well.
goodfoodteam's picture
goodfoodteam
19th Aug, 2018
Thanks for your question. We used standard cupcake cases.
Kavosclaire
4th Feb, 2018
Can you use regular caster sugar?
goodfoodteam's picture
goodfoodteam
6th Feb, 2018
Thanks for your question. Yes you can substitute golden for regular.
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