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Vanilla cupcakes served in a tin

Easy vanilla cupcakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Makes 12

Rustle up a batch of vanilla cupcakes with pretty butter icing for a family picnic or weekend treat. Decorate them with fruit or sprinkles, if you like

  • Vegetarian
Nutrition: Per cupckae
NutrientUnit
kcal291
fat17g
saturates10g
carbs32g
sugars25g
fibre0g
protein2g
salt0.5g
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Ingredients

  • 110g butter , softened
  • 110g golden caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 110g self-raising flour
  • 1-2 tbsp milk , plus a little extra for the icing

For the icing

  • 125g butter , softened
  • 185g icing sugar

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases). Cream the butter and sugar together until the mixture is light and fluffy. Beat the eggs and vanilla in a jug, then beat into the butter mixture a little at a time.

  • STEP 2

    Fold the flour into the mixture along with a little milk – the mixture should fall easily off a spoon. Divide the mixture between the cases, filling each one no more than half full.

  • STEP 3

    Cook the cakes for 12-15 mins – they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely.

  • STEP 4

    To make the icing, beat the butter until it is very soft. Beat in the icing sugar a little at a time, then beat in a splash of the milk as you need to give you a soft icing that can be piped easily. Scrape the icing into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards.

Goes well with

Recipe from Good Food magazine, July 2018

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Overall rating

A star rating of 4.3 out of 5.27 ratings
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