Vanilla Cupcakes
Bake fluffy vanilla cupcakes topped with creamy vanilla buttercream, easy, classic, and perfect for any sweet occasion!
Equipment
- Cake cases
Ingredients
For the Cupcakes
- 250 g unsalted butter room temperature
- 250 g caster sugar
- 250 g Self-raising flour
- pinch Salt
- 4 Medium eggs
- 3 tablespoons Milk
- 1 teaspoon vanilla extract
For the Buttercream
- 600 g icing sugar sifted
- 300 g unsalted butter room temperature
- ¾ tablespoon vanilla extract
- ¼ teaspoon Salt
Instructions
To Make the Cupcakes
- Preheat the oven to 190°C (375°F) and line a muffin tin with 12 paper cases.
- In a stand mixer (or large mixing bowl), beat the butter until soft and smooth.250 g unsalted butter
- Add the sugar and cream together until pale, light, and fluffy.250 g caster sugar
- Beat in the eggs one at a time, mixing well after each addition so the batter stays smooth.4 Medium eggs
- Stir in the milk and vanilla extract until fully combined.1 teaspoon vanilla extract, 3 tablespoons Milk
- Sift the flour and salt into the bowl, then gently fold in with a spatula until just combined. Be careful not to overmix.250 g Self-raising flour, pinch Salt
- Scoop the batter evenly into the cupcake cases, filling each about ¾ full.
- Bake for 18–20 minutes, or until the tops are golden and spring back when pressed lightly. A skewer inserted into the middle should come out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To Make the Buttercream
- In a stand mixer with a paddle attachment, whip the butter on medium speed for 3–4 minutes until very smooth.300 g unsalted butter
- Add half the sifted icing sugar and mix slowly at first, then beat until creamy.600 g icing sugar
- Add the vanilla extract and salt, then gradually mix in the remaining icing sugar.¾ tablespoon vanilla extract, ¼ teaspoon Salt
- Beat for 3–4 minutes until light, fluffy, and smooth. If the buttercream feels too thick, add 1–2 teaspoons of milk.
- Spoon into a piping bag and decorate the cooled cupcakes with swirls of buttercream.
Notes
Tips & Tricks
- Room temperature ingredients: Make sure your butter and eggs are at room temperature, this helps everything mix smoothly and makes lighter cupcakes.
- Even baking: Use an ice cream scoop to portion the batter evenly so all cupcakes bake at the same rate.
- Frosting consistency: If your buttercream is too soft, pop it in the fridge for 10 minutes before piping. Too stiff? Add a splash more milk.
- Flavour swaps: Try adding a little lemon zest, almond extract, or even chocolate chips to the batter for a twist on the classic.
- Storage: Keep cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate if it’s very warm. You can also freeze them (unfrosted) for up to 2 months.
Nutrition
Calories: 705kcalCarbohydrates: 86gProtein: 5gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 154mgSodium: 77mgPotassium: 61mgFiber: 1gSugar: 70gVitamin A: 1231IUCalcium: 28mgIron: 0.5mg
Tried this recipe?Let us know how it was!
