Vanilla cupcakes recipe

The classic vanilla cupcake topped with a generous pipping of vanilla buttercream is the go-to treat for celebrations or as a naughty treat for yourself. I always use this recipe and they turn out perfect every time.

Ingredients for the sponge

  • 120g plain flour
  • 140g caster sugar
  • 1 ¼ tsp baking powder
  • Pinch of salt
  • 40g unsalted butter
  • 120ml whole milk
  • 1 egg
  • ¼ tsp vanilla extract

Ingredients for the buttercream

  • 250g icing sugar
  • 80g unsalted butter
  • 20ml whole milk
  • ¼ tsp vanilla extract

How to

  1. Preheat the oven to 170° and line a cupcake tray with cupcake liners and set to one side.
  2. Place the flour, sugar, baking powder, salt and butter into a bowl and beat until it is a sandy consistency and all the ingredients are combined. A free-standing electric mixture or handheld electric whisk work well for this. Gradually add half of the milk a little at a time and beat until everything is incorporated.
  3. With the remaining milk, add the egg and vanilla extra and whisk together then, pour into the flour mixture and beat until everything is fully incorporated. Be careful not to over mix. The mixture should be smooth.
  4. Pour the mixture into the cupcake cases, filling only ⅔ of the way up. Place the cupcakes into the oven for 20-25 minutes or until the cupcakes are golden in colour. Leave the cupcakes to cool on a wire rack.
  5. For the buttercream, sift the icing sugar into a bowl along with the butter and beat until the mixture comes together. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a spoonful at a time. Continue beating until the buttercream is light and fluffy.
  6. Place the buttercream into a piping bag with a nozzle of your choice (I prefer a large star nozzle) and pipe onto your cupcakes. Decorate with sprinkles and serve!

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