top of page
About the Recipe
These vanilla cupcakes are not too sweet and heavy for those who may not like really sweet treats! They are super easy to make and good to share with friends and family for any special occasion (or just because)!
Delicious and easy for beginners!
Ingredients
Cupcakes:
115g unsalted butter (softened to room temperature)
115g caster sugar
2 eggs
110g all-purpose flour
1 tbsp baking powder
1 tbsp milk
Buttercream frosting:
87g unsalted butter
150g icing sugar
1 tsp vanilla extract
1 tbsp milk
Equipment
2 large bowls
1 medium bowl (for your sifted icing sugar)
Sieve
1 spatula
1 standmixer or handmixer
12 cupcake moulds and tin
Preparation
Step 1
Pre-heat the oven to 180 degrees Celsius.
Step 2
Mix the butter and sugar in a bowl with a handmixer or standmixer until the colour turns almost white.
Note: this may take about 3-5 minutes!
If you do not have a hand or stand mixer, you can whisk this by hand but be prepared to do some very vigorous mixing!
Step 3
Add in the eggs one at a time, whisking thoroughly with each addition.
Step 4
Add the flour and baking powder and fold into the mixture using a spatula.
There is no need to sift the flour and baking powder; however, you may find it easier if you did so!
Step 5
Add the milk and fold into the mixture using a spatula.
Step 6
Spoon the mixture evenly into your cupcake holders and place in the oven for 15 minutes until your toothpick comes out clean when poked and the top of the cupcake is golden brown.
Note: if you place your batter into a larger tin instead of smaller cupcakes, you may need to leave it in for longer!
Step 7
Leave the cupcakes to cool while you work on your buttercream frosting.
Step 8
Beat the butter in a stand mixer or with a hand mixer until soft and creamy.
Note: this may take you a couple of minutes! The aim is to beat some air into the butter.
Step 9
Sift your icing sugar into a bowl then gradually add in the icing sugar to the butter one cup at a time while continuing to beat.
If you are using a hand mixer, you can stop mixing, add one cup of icing sugar and continue to beat until you no longer see sugar bits before adding another cup of icing sugar and repeat
Step 10
Add the vanilla and milk and beat until you have a light and fluffy consistency.
Step 11
Put the buttercream frosting into a piping bag and pipe onto the cooled cupcakes
Make sure the cupcakes are cooled otherwise the frosting will melt!
Step 12
Serve and enjoy!
Meal Prep Factor
Can I keep...
1) the unbaked vanilla cupcake batter overnight?
YES! You can but I wouldn't recommend it unless you're meal prepping for the next day. You're almost there anyway! Make sure you keep it in the fridge and whisk it thoroughly before spooning it into the cupcake holders.
2) the baked vanilla cupcakes overnight?
YES! You may keep the baked cupcakes in an airtight container for 2-3 days at room temperature.
3) the buttercream frosting in the fridge overnight?
YES! You may keep the frosting in an airtight container for 2-3 days at room temperature. I like to also put a layer of cling film on the top of the buttercream to make sure it doesn't have any direct contact with the air.
4) the buttercream frosting in the freezer overnight?
YES! You may keep the frosting in an airtight container for up to 3 months in the freezer.
How I Like It
My favourite foods to serve with vanilla cupcakes:
1) On it's own!
2) Other cupcakes...
What do you like to eat with vanilla cupcakes?
bottom of page