Everybody loves a good vanilla cupcake. You simply cannot beat the classics! This vanilla cupcake recipe follows the simple all-in-one method, which makes these cakes super quick and easy to make! Top them with a swirl of buttercream icing for a special finish!
My vanilla cupcakes are so quick and easy to make you won´t believe it! The batter is made using the all-in-one method (i.e. chuck everything in the bowl and mix) and making the buttercream could not be easier either!
Delicious Vanilla Cupcakes
Perfect for Parties and Bake Sales
Vanilla cupcakes are perfect for a summer party or bake sale, as you can easily double or even triple the recipe and make the decorations as simple or elaborate as you like! Whether you want to pipe on a mound of buttercream, spread over a thick layer of water icing or go wild with the sprinkles, there is something for everyone! For tips and tricks on how to make the best water icing, check out my Easy Lemon Fairycake Recipe.
Tips for Success…
If you would like some tips on how to make the perfect cupcakes, check out this Baking Basics Post to find out how to make the batter, perfectly fill the cases and get an even rise! For tips on making a perfect buttercream, check out this post here!
More Recipes
In the meantime, if you are looking for more delicious cake recipes, then why not try this German Baked Cheesecake my Christmas Tree Brownies, a Lemon Yoghurt Cake or these cute little Lemon Fairy Cakes – perfect for baking with kids!
Other great bakes that are perfect for a bake sale include this Carrot Cake or Lemon Drizzle Traybake!
Vanilla Cupcakes with Buttercream
Recipe
Ingredients (makes 12):
FOR THE CUPCAKES
- 175 g butter (at room temperature), cut into large pieces
- 175 g self-raising flour
- 175 g caster sugar
- 1/2 tsp. baking powder
- 1 tsp. vanilla extract
- 3 large eggs
FOR THE VANILLA BUTTERCREAM ICING
- 175 g butter, at room temperature
- 1 tsp vanilla extract
- 2-3 tbsp milk
- 350 g icing sugar, sifted
- Food colouring (optional)
- sprinkles, to decorate
Method:
- Preheat the oven to 180°C. Put paper cupcake cases into 12-hole cupcake/muffin tin. If you are wanting to accurately weigh out the amount of batter going into each cupcake, don´t forget to weigh your bowl before you start!
- Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and well combined. Spoon the mixture evenly into the paper cases until they are about ⅔ full (For instructions on how to weigh the batter, see my baking basics post. I used about 56g per case).
- Bake the vanilla cupcakes in the preheated oven for 18 to 20 minutes, or until the cakes are well risen and golden brown on top. A skewer inserted should come out clean. Leave the cupcakes in the tin until cool enough to handle, then transfer to a wire rack to cool completely.
- Whilst the cupcakes are cooling, make the buttercream icing. Put the butter into a large bowl and beat until pale and fluffy. Add the vanilla extract, two tablespoons of the milk, and half the icing sugar and beat until smooth. Beat in the remaining icing sugar, and add in the rest of the milk if needed to make the icing the right consistency.
- If you want to add some colour to the icing, add a few drops of food colouring to the buttercream and mix well. Then spoon the mixture into a piping bag fitted with a large star nozzle.
- Once the cakes have completely cooled, pipe swirls of the buttercream icing on top of each cupcake. Then scatter them with sprinkles to decorate.
