Vanilla Cupcakes


Makes around 12 cupcakes


For the cupcakes:

  • 125g butter
  • 125g sugar
  • 2 medium eggs, beaten
  • 125g self raising flour, sifted
  • 1 tsp vanilla extract
  • 1-2 tbsp milk

For the vanilla buttercream:

  • 225g icing sugar
  • 110g butter
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • A few drops of food colouring (optional)
  • Sugar sprinkles/mini sweets to decorate


1. Preheat oven to 160°C fan/gas mark 3 and line a 12 hole muffin tray with large paper cases
2. In a mixing large  bowl, cream together the butter and sugar until well combined and smooth
3.  Mix together the eggs, vanilla extract and milk, and gradually stir this into the butter and sugar mixture
4.  Fold the sifted flour into the mixture and continue to mix well until all ingredients are  combined and smooth in texture.  Don’t be tempted to over mix as this will make your cupcakes heavy and dense
5.  Spoon 1 generous dessert spoon of the mixture into each paper case and bake in the oven for 12-15 minutes, or until the cupcakes are baked through and spring back into shape when touched
6.  Leave to cool for a few minutes in the tray before transferring to a wire rack to cool completely before decorating
7.  Next, make the buttercream by whisking together half of the icing sugar with the butter with an electric whisk until pale and fluffy.  Add the remaining icing sugar and milk and whisk for 3-5 minutes until the buttercream has reached a light whipped consistency
8.  If using food colouring, stir this through the buttercream a few drops at a time until you’ve reached your preferred shade
9.  Decorate your cupcakes by piping or spooning the buttercream on top and adding your favourite toppings

Cupcakes can be stored in an airtight container at room temperature for up to 3 days

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