Vanilla Cupcakes

Vanilla Cupcakes

Go back to basics with this easy Vanilla Cupcake Recipe topped with delicious Buttercream Frosting.

  • 110g/4oz butter or margarine, softened at room temperature
  • 110g/4oz caster sugar
  • 2 free-range eggs, lightly beaten
  • 1 tsp vanilla extract
  • 110g/4oz self-raising flour
  • 1-2 tbsp milk

For the buttercream icing:

  • 140g/5oz butter, softened
  • 280g/10oz icing sugar
  • 1-2 tbsp milk
  • Sprinkle for decoration


  1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases
  2. Cream the butter and sugar together in a bowl using your Hand Mixer until pale. Beat in the eggs a little at a time and stir in the vanilla extract
  3. Add the flour in three stages mixing on a low speed in between; add a dash of milk until you form a smooth but thick consistency. Spoon the mixture into the paper cases until they are half 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 10 minutes, then remove from the tin and cool on a wire rack
  5. For the buttercream icing, beat the butter in a large bowl using your Hand Mixer until soft & pale. Add half the icing sugar and beat until smooth
  6. Add the remaining icing sugar with one tablespoon of the milk and mix on a medium speed until the mixture is smooth and creamy
  7. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cupcakes to form a large swirl