A selection of iced cupcakes

Cupcake recipe

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(53 ratings)

Prep: 20 mins Cook: 15 mins


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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  • 110g softened butter



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

  • 110g golden caster sugar
  • 2 large eggs



    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 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



    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)


  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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Tony0695's picture
6th Apr, 2019
Both recipes are horrible one of the worst things I've ever done. Makes me never want to bake again.
3rd Mar, 2019
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
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!
2nd Feb, 2019
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
14th Jan, 2019
These really are good: not greasy and with a lovely close texture.
25th Oct, 2018
Amazing cupcakes. I will definitely use this recipe again. The sponge is beautifully light. I dislike heavy buttercream but this was soft and fluffy.
gabriela vismane's picture
gabriela vismane
4th Sep, 2018
Very good cupcake recipe,I will definetly use it again!
19th Aug, 2018
I made these cupcakes. For me, they are way too sweet, both the cupcakes and the icing. I will use the cupcake recipe again but reduce the amount of sugar probably by half. The cupcakes do raise well. I did one batch and thought there wasn’t enough batter so I filled them up to 3/4 full and they were spilled out when raising! Buttercream doesn’t really work in the tropical weather where I live. It melts as soon as you take it out from the fridge. I will need to look for an alternative. .
Chezzie Bergman's picture
Chezzie Bergman
2nd Jul, 2018
I have just delivered to our community centre at the school and the cakes got a big thumbs up, the buttercream was enough for 24 cakes well covered but I did add a little more milk. Delicious and light!
Michael Watts's picture
Michael Watts
9th Jun, 2018
Way way too much buttercream! More buttercream than there is cake mix!


6th Aug, 2018
What size cake cases should I use to get 12 of these - fairy cake or muffin cases?
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. We used standard cupcake cases.
4th Feb, 2018
Can you use regular caster sugar?
goodfoodteam's picture
6th Feb, 2018
Thanks for your question. Yes you can substitute golden for regular.
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