Vanilla cupcakes served on a cake stand

Vanilla cupcakes

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(6 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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    Nonce
    22nd Aug, 2018
    1.05
    I'm sorry but these cupScakes suck, how can you put this recipe online when they just SINK. THEY SINK AND TASTE DESCOOSTANG. BBC good food, more like BBC BAD FOOD! I will never be using any recipe from this website EVER AGAIN. THANKS FOR NOTHING BBC GOODBYE FOREVER
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