Vanilla cupcakes served on a cake stand

Vanilla cupcakes

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(18 ratings)

Prep: 40 mins Cook: 20 mins

Easy

Serves 6 - 12

Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine – great as a teatime treat

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (12)

  • kcal287
  • fat16g
  • saturates10g
  • carbs34g
  • sugars27g
  • fibre0.4g
  • protein2g
  • salt0.44g
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Ingredients

    For the cupcake mixture

    • 120g butter, softened
      Butter

      Butter

      butt-err

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

    • 120g caster sugar
    • 1 egg
      Eggs

      Egg

      egg

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

    • 1 tsp vanilla extract
    • 120g self-raising flour

    For the buttercream icing

    • 140g butter, softened
      Butter

      Butter

      butt-err

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

    • 275g icing sugar
    • 1-2 tbsp milk

      Milk

      mill-k

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

    • A few drops of food colouring (optional)

    Method

    1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.

    2. Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.

    3. Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.

    4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.

    5. For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.

    6. Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.

    7. Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!

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    Comments, questions and tips

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    Megabakes
    30th Jun, 2019
    5.05
    100% brilliant. Always my go to basic cupcake recipe.
    Odete Pestana's picture
    Odete Pestana
    31st May, 2019
    5.05
    This is the third time I’ve made these cupcakes, not had any issues since first time so can’t understand what other comments are about! Definitely going down well, thank you
    Victoria Escreet's picture
    Victoria Escreet
    21st May, 2019
    1.05
    I really can't reccomend this recipe. I followed it to the letter and they came out awful. They fell flat and sank...and were not fluffy, the complete opposite in fact. I usually do really well with cupcakes... I'm shocked at how bad these actually were.
    Coleary21
    15th Feb, 2019
    1.05
    Terrible recipe! Far too dense, cooking time all off and cakes sink. Don’t waste your time!
    ladooo
    19th Feb, 2019
    how rude, for me it was amazing, defenitley recommended
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Bex103
    27th May, 2019
    3.05
    I think this recipe should say 2 eggs for the amount of flour, sugar and butter then works perfectly!
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