A selection of iced cupcakes

Cupcake recipe

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(162 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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Anna Wojciechowski's picture
Anna Wojciechowski
8th Jun, 2020
3.05
Lovely cupcakes but buttercream is a NO GO!!! Never read the comments first so made the buttercream as the recipe states and was WAAAAAY too runny and wayyyyyyy too much. Probably enough icing to ice a full Victoria sponge. Use a different recipe for the buttercream and always read the comments before you bake.
Basil Bunch's picture
Basil Bunch
28th May, 2020
5.05
The cupcakes here looks great. You can find on the internet these days a lot of good ones, but for me the best cupcake is soft and fluffy. I posted the recipe on my blog so if you are interested just take a look: https://www.basilbunch.com/recipe/moist-vanilla-cupcakes/
Feathermarie
19th May, 2020
5.05
I used a different mix for butter icing but the cakes are nice and light and tasty
Mandy Whittles's picture
Mandy Whittles
11th May, 2020
4.05
I made these for my daughter-in-law as a birthday treat. I was worried that the method, which is basically whisk everything with an electric whisk, would result in a dense sponge. I was pleasantly surprised as this was probably the best sponge I have I ever made (I've never had much success with sponge). The mixture filled 12 large bun cases perfectly. When making the topping I decided not to add the milk as it already appeared quite soft. I piped it onto the buns and it looks OK but could do with being thicker. They taste delicious and I will definitely be using this recipe again, only next time with a different topping.
Mandy Whittles's picture
Mandy Whittles
11th May, 2020
4.05
I made these for my daughter-in-law as a birthday treat. I was worried that the method, which is basically whisk everything with an electric whisk, would result in a dense sponge. I was pleasantly surprised as this was probably the best sponge I have I ever made (I've never had much success with sponge). The mixture filled 12 large bun cases perfectly. When making the topping I decided not to ass the milk as it already appeared quite soft. I piped it onto the buns and it looks ok but could do with being thicker. They taste delicious and I will definitely be using this recipe again, only next time with a different topping.
amysconnell
10th May, 2020
1.05
The cupcakes work fine,but the buttercream is a disater, we had a runny mess not icing!
Scarlet Andrews's picture
Scarlet Andrews
9th May, 2020
5.05
These turned out really well amazed with the results! :-)
gina g
2nd May, 2020
3.05
Not enough for 12, these are mean measures! So poor buttercream and small cupcakes, what's the point in posting a recipe like this?? Other than to push me that be closer to a breakdown.
Best Person's picture
Best Person
26th Apr, 2020
5.05
I read the comment before making the buttercream so I did use a different buttercream recipe but the cakes themselves turned out excellent
Jennah-Bean
25th Apr, 2020
5.05
absolutely amazing. use this recipe every time :)

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Laura Elliott Marques's picture
Laura Elliott M...
4th Jun, 2020
How long does the icing last? How do I store the cupcakes? Room temperature ou in the refrigerator?
Asclepius
1st Jul, 2020
I recommend storing the cupcakes in the fridge. I left mine at room temperature and they started went slightly strange after a day.
lulu_grimes's picture
lulu_grimes
7th Jun, 2020
Hi, This is buttercream so it will last 2-3 days and should be kept somewhere cool. Lulu
karen_baron@sky.com
19th May, 2020
Should you not add baking powder?
lulu_grimes's picture
lulu_grimes
20th May, 2020
Hi, The baking powder is already mixed into the self-raising flour. You can add a pinch if you want a little more rise but if you add too much the mixture will puff up and then collapse as it cooks. Lulu
gina g
2nd May, 2020
3.05
Why is this listed as a cupcake recipe? It barely makes enough for 12 fairy cakes. And the buttercream is poor, why isnt it changed in light of all the comments where it's not worked? I'm very frustrated that I've wasted my effort, time and ingredients on this stupid recipe. Oh and salt should be in the ingredients list.
Scarlet Andrews's picture
Scarlet Andrews
9th May, 2020
5.05
Wrong! Mine turned out amazing.
lulu_grimes's picture
lulu_grimes
5th May, 2020
Hello Gina, I'm sorry you had trouble with the recipe, we will re-test it and let you know the outcome. We don't list salt in the ingredients unless you need a set amount as we assume people have salt to hand as a seasoning. Lulu
Lily Dunne's picture
Lily Dunne
17th Nov, 2019
Is there a difference if you use normal caster sugar rather than golden caster sugar???????
Lilymae Reilly's picture
Lilymae Reilly
13th Oct, 2019
Hi, I’m trying to make vanilla cupcakes and they have been in the oven for 20 minutes now and when I put the skewer in, they were almost watery, I don’t know what to do or what I’ve done wrong, any tips?

Pages

Asclepius
1st Jul, 2020
Cupcakes are delicious and I have used this recipe several times. I never do the buttercream because I just put icing sugar on top. I recommend putting slightly more vanilla in the mixture and whisking it a lot more near the end as it makes them turn light and fluffy. I also recommend making sure that the eggs are room temperature, otherwise they separate from the sugar and butter.
07Holly07
31st Aug, 2019
5.05
lovely recipe however, make sure the butter is Definately room temperature as if not you may get lumps in the mixture and it makes it hard to cream the butter and sugar x
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