Category Archives: Cupcakes

Mary Berry’s Christmas Chocolate Cupcakes

Mary Berry’s Christmas Chocolate Cupcakes are light, fluffy and topped with festive vanilla buttercream. Great for children to help decorate too! 

This is my go-to recipe for chocolate cupcakes and is so tasty I haven’t felt the need to look for an alternative. I’ve slightly adapted Mary Berry’s recipe to make these festive beauties. 

Mary Berry’s original recipe is a chocolate cupcake with chocolate buttercream that is spread on with a palate knife. I decided to swap the buttercream to vanilla because sometimes a chocolate cupcake and frosting can be a bit too much for people, and also I wanted to make the frosting look like a Christmas Tree which would be easier to colour with a vanilla frosting.

It isn’t very difficult to create these Christmas Chocolate Cupcakes. I’ve taken slightly tweaked Mary Berry’s chocolate cupcake recipe. For example I have altered the cooking temperature as I prefer a lower oven temperature when cooking cupcakes to help create a flat topped cupcake. 

On top of the simple, but very delicious cupcake, you add the Christmas Tree buttercream. This is actually really easy, especially once you have practiced your piping skills. The green colour comes from gel food colouring which I would definitely recommend you use instead of liquid food colourings. The gel colours are thick and a small amount goes a long way whereas you need to much of the liquid colours and even then the final colour isn’t very vibrant.

 
Once you have achieved your perfect Christmas Tree green, you can then pipe the buttercream. This is easier than you may think! Just go slow and remember if you really make a mess you can always carefully scrape off the buttercream and start again!

When your trees have been piped, you can then decorate then however you would like. Think of them as your own Christmas tree at home and add your own personality! Or better yet, get your children to help you and you will probably end up with brightly coloured trees with far too many sprinkles! 

  

If you want the icing to be a bit more luxurious, you could use whole milk or even cream. I use semi-skimmed or sometimes 1% fat milk as this is what I always have in the house and the icing is still really delicious. 

Apart from looking festive and cute, these cupcakes are really tasty. They are really light and fluffy with a lovely creamy buttercream. Plus they are also really simple to make! Give them a go this Christmas. 

Updated December 2018

5 from 6 votes
Print

Mary Berry's Christmas Chocolate Cupcakes

Mary Berry’s Christmas Chocolate Cupcakes are light, fluffy and topped with festive vanilla buttercream. Great for children to help decorate too! 

Keyword Cupcakes, Chocolate, Mary Berry, Christmas Tree
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12
Calories 389 kcal
Author Curly

Ingredients

For the cupcakes

  • 4 tbsp water boiled
  • 40 g cocoa powder
  • 3 eggs
  • 175 g margarine
  • 165 g caster sugar
  • 115 g self raising four
  • 1 tsp baking powder

For the buttercream

  • 140 g unsalted butter (softened)
  • 280 g icing sugar
  • 1-2 tbsp milk
  • green food colouring

Instructions

  1. Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with 12 liners and set aside

  2. Sift the cocoa powder into a bowl and add the boiling water. Mix until it forms a thick paste and then add the remaining cake ingredients. Mix until combined

  3. Divide the mix between the cupcake liners. Bake in the oven for 10 minutes until a cocktail stick comes out clean

  4. Leave to cool in the tin for 10 minutes or so before allowing to cool completely on a wire rack 

  5. When the cupcakes have cooled completely, make the buttercream. Beat the softened butter for a minute or so before adding the icing sugar 

  6. Add half of the milk and beat until the buttercream is smooth. Add small amounts of food colouring until you have managed to create a tree-like green. If the buttercream is too stiff, add a touch more milk 

  7. Spoon the buttercream into a piping bag with a star shaped tip. Starting at the edge of the cupcake, pipe round in a circle and then upwards to create the Christmas Tree look

  8. Add any decorations you like to make it look like a Christmas Tree 

Recipe Notes

When making the buttercream, add less milk to start with as if you're like me it will take a while to get the green colour you're looking for. Due to this, the buttercream will probably get mixed quite a lot making it looser. 

Nutritional information is given as a guide only

Nutrition Facts
Mary Berry's Christmas Chocolate Cupcakes
Amount Per Serving
Calories 389 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 9g 45%
Cholesterol 66mg 22%
Sodium 156mg 7%
Potassium 114mg 3%
Total Carbohydrates 39g 13%
Dietary Fiber 1g 4%
Sugars 36g
Protein 2g 4%
Vitamin A 17.5%
Calcium 3.7%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to 

Cook Blog Share

Oreo Cupcakes

2014-09-27 13.00.21

I had seen a number of posts online where people had used mini Oreos on various cakes and thought they looked incredibly cute. I came across them in a shop the other day and instantly knew I wanted to make Oreo cupcakes with a mini Oreo on top. You could use a normal sized Oreo, but it doesn’t look as cute.

There are quite a few different recipes online for Oreo cupcakes so it was a case of looking around and finding the one I liked the sound of. I decided to make the recipe by Good Food Channel. A few of the other recipes I had looked at said the cupcakes were too sweet or they hadn’t turned out right. All of the recipes used cream cheese in the frosting which I thought sounded a little strange – cheese and chocolate, but it really works!

The original recipe said to use half an Oreo, but why would you use half when you can use the whole thing?! Yes I was feeling greedy, but I thought it would look better when you saw the inside of the cupcake.

For the cupcakes
11 large Oreo cookies
115g unsalted butter, softened
115g caster sugar
½ tsp vanilla extract
100g self raising flour
20g cocoa powder
2 large eggs
1 tsp milk

  1. Preheat the oven to 180°C/160°C fan/gas 4. Line a muffin tin with 11 paper cases and put an Oreo in the bottom of each case

2014-09-26 20.11.10

  1. Beat the butter, sugar and vanilla extract together until  pale and fluffy
  2. Sift the flour and cocoa powder and add to the mixture along with the eggs. Mix until all ingredients are combined. Add the milk and mix to combine
  3. Divide the mixture evenly between the cupcake cases and bake for 20-25 mins or until a cocktail stick comes out clean

2014-09-26 20.26.56

For the frosting
50g butter, softened
80g full fat cream cheese
175g icing sugar
6 large Oreo cookies
11 mini Oreos to decorate

  1. If you have a food processor, whizz the large Oreos into fine crumbs. If like me you don’t have a food processor, but them in a sealed sandwich bag and bash them with a rolling pin. Make sure the crumbs are quite fine or else they will get stuck in the nozzle when you are piping
  2. Beat the butter, cream cheese and icing sugar together. Gently fold in the Oreo crumbs, be careful to not over mix. If the frosting is a little runny, put it in the fridge to chill for 15 mins or so

2014-09-26 22.49.18

  1. After you have piped the frosting onto the cupcakes, decorate each with a mini Oreo

2014-09-27 12.55.02

If you are making them in advanced, wait until you are about to serve them before you decorate with the mini Oreo as it can become a bit soft if you do this in advanced.

These cupcakes went down really well and are a must if you are an Oreo fan!

 

Honey , Fig & Mascarpone Cupcakes

Cat Cupcake(photo by me)

This is the second recipe I made for my photography session with @GreedyBetty. As soon as I saw this recipe I thought it looked beautiful, and to me it sounded more sophisticated and unusual compared to a lot of cupcakes. When I told people I was making these cupcakes, some people weren’t instantly excited by the idea. To my surprise this was because they hadn’t actually tried a fig before! These cupcakes managed to convert them – not only did they like the honey cupcake with the mascarpone, but they really liked the fig!

They also photographed beautifully – obviously with the help of Betty and her fantastic photography skills!

For the cupcakes
1 3/4 cups plain flour 
½ cup honey
½ cup unsalted butter
1/3 cup soured cream
2/3 whole milk
2 eggs
1 ½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
1 tsp vanilla bean paste
1 tbsp vanilla extract

  1. Preheat the oven to 180ºC and line 2 cupcake tins with 16 cupcake cases and set aside
  2. Mix together the flour, baking powder, bicarbonate of soda and salt and set aside
  3. In a different bowl, beat together the butter, honey, soured cream, vanilla paste and extract
  4. Add one egg at a time, mixing after each addition. With the mixing speed on low, alternate between adding the dry ingredients and the milk and beat until just combined
  5. Spoon the batter into the cases filling them 2/3 of the way

2014-08-07 21.19.10

  1. Bake for 15 – 18 minutes or until a cocktail stick comes out clean. Let the cupcakes cool in their tin for 5 minutes and then allow to cool completely on a wire rack

2014-08-07 21.47.18

For the frosting
8oz mascarpone cheese
1 cup double cream
¼ cup granulated sugar
1 tbsp vanilla extract

  1. Whisk the mascarpone cheese with the double cream, granulated sugar and vanilla extract on a low speed
  2. Beat for 2-3 minutes gradually increasing the speed to medium-high until it forms soft peaks. Be careful to not mix too much or the mix will curdle
  3. Frost the cooled cupcakes

You can either simply decorate the cupcake with half a fig like I did, or do as the original recipe suggested and caramelize the figs. The original recipe can be found at http://www.stylemepretty.com/living/2012/10/28/fall-recipe-honey-cupcakes-w-marscarpone-frosting-carmelized-figs/

These cupcakes are the perfect combination of sweet, followed by a slight savoury flavour from the frosting and the burst of freshness from the fig. They really were delicious and I was so proud of how the photographs turned out.

Cat Fig 1

(photo by me)

Fig Cupcake 1 copy

(photo by Betty)

Cupcake B

(photo by Betty)

Cupcake A

(photo by Betty)

2014-08-09 12.23.51

Pimm’s Cupcakes

What is the British summer without a glass (or two) or Pimm’s?! And what better way to enjoy it than in these Pimm’s Cupcakes?

Pimm’s means Summer!

Here in Britain we aren’t lucky when it comes to weather. Our ‘summer’ usually consists of a few days where it stops raining and it gets a bit warmer. Having said that some years we haven’t even managed to get that, or so it feels. So for us Brits, when the sun does come out, we make the most of it with some Pimm’s! I have just Googled to see how to describe Pimm’s for those of you that haven’t heard of it – it is a gin based liqueur with subtle tastes of spices and citrus; so there you go!

Real Pimm’s or imitation Pimm’s?

I love Pimm’s, but I also love a bargain! While I was at uni, my friend Zoe and I discovered Aldi’s version – Austin’s. At more than half the price of Pimm’s and just as tasty (if not more so); it has been my drink of choice ever since. I am all for paying more for quality ingredients, but I don’t like buying things just for the name, especially when a substitute is nicer!

You may ask why have I still called these Pimm’s Cupcakes and not Austin’s Cupcakes? Well I already thought that enough people outside of Britain might not know what Pimm’s was without complicating the situation further and naming them after a supermarket own version!

Decorate just before serving

Part of the charm of these cupcakes are the cute Pimm’s accompaniment decoration. Adding these to the Pimm’s Cupcakes really finishes them off. But I wouldn’t recommend doing this in advanced. The juice from the fruit would seep out into the buttercream which would deter from their pretty appearance. 

How boozy do you like it?

These Pimm’s Cupcakes have Pimm’s in both the cake and the buttercream. I have made the buttercream with two and three tablespoons of Pimm’s. I prefer to use two as the flavour is more subtle. However if you love a boozy hit, add an extra tablespoon. Just bear in mind the extra Pimm’s will loosen the buttercream slightly. 

Time for an update 

This recipe was first published on my blog back in 2014. Back then blogging was a lot different and things have definitely moved on! When it came to updating this blog post, I decided the actual recipe needed updating as well as the photographs. So now you will hopefully find not only much better photos, but a better recipe too! 

Updated June 2019
5 from 1 vote
Print

Pimm's Cupcakes

What is the British summer without a glass (or two) or Pimm's?! And what better way to enjoy it than in these Pimm's Cupcakes?

Course Cupcakes
Cuisine British
Keyword Cupcakes, Pimm's
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 12
Calories 421 kcal
Author Curly

Ingredients

For the cupcakes

  • 175 g margarine
  • 175 g caster sugar
  • 3 eggs
  • 175 g self-raising flour
  • 3 tbsp Pimm's

For the buttercream

  • 140 g unsalted butter (room temperature)
  • 280g icing sugar
  • 2 tbsp Pimm's

To decorate

  • 6 strawberries
  • 1 orange
  • 12 mint leaves

Instructions

  1. Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with paper liners 

  2. Beat the butter and sugar together for roughly 5 minutes until light and fluffy 

  3. Add the eggs and mix again 

  4. Add the flour and mix until it is combined before adding in the Pimm's

  5. Spoon into 12 cupcake cases filling each 2/3 full

  6. Bake in the oven for 16-18 minutes. Check they are cooked by piercing them with a cocktail stick, if the stick comes out clean they are cooked

  7. Leave on a wire rack to cool completely

  8. Once the cakes have cooled completely, make the buttercream. Start by beating the softened butter for a minute or two

  9. Add in the icing sugar and beat until mixed. Add the Pimm's and mix until smooth 

  10. Spoon the buttercream into a piping bag and pipe onto the cupcakes. Finish with classic Pimm's decorations 

Recipe Notes

This will make 12 cupcakes using large muffin liners. If you want to use smaller cupcake cases this will make 18 cupcakes. Check the cupcakes after 15 minutes of baking if you use smaller cases. 

Decorate just before serving. The juice in the fruit is likely to seep into the buttercream if left a while. 

If you want even more Pimm's flavour in the buttercream, add another tablespoon of Pimm's. 

Nutritional information is given as a guide only.

Nutrition Facts
Pimm's Cupcakes
Amount Per Serving
Calories 421 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Cholesterol 66mg 22%
Sodium 155mg 6%
Potassium 70mg 2%
Total Carbohydrates 50g 17%
Sugars 38g
Protein 3g 6%
Vitamin A 18.8%
Vitamin C 11.7%
Calcium 2.3%
Iron 2.2%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Nutella Buttercream

2015-06-04 20.53.55

Deliciously smooth buttercream with the fantastic flavour of Nutella – the perfect topping for any cupcake!

It is no secret that I am a Nutella fan. I came to the obvious conclusion that adding Nutella to buttercream could never be a bad thing! One of the reasons I don’t like normal buttercream that much is because to me it can taste a lot like sweetened butter. Now I realise I am in the minority here as most people love buttercream, but this Nutella buttercream is my kind of buttercream! The chocolate hazelnut taste compliments the buttercream and is delicious.

The recipe I used was from a blog called Cooking Classy (http://www.cookingclassy.com/2013/09/banana-cupcakes-nutella-buttercream-frosting/). Their recipe used a banana cupcake, but I decided to use a simple vanilla cupcake.

This recipe makes enough buttercream for roughly 12 cupcakes. However if you like buttercream piled high on your cupcake, the recipe says to make 1 1/2 the amount below.

1/4 cup unsalted butter
1/4 cup salted butter
1/4 cup Nutella
2 1/2 tsp cocoa powder
2 cups icing sugar
1/2 tsp vanilla extract  
3-4 tsp double cream

  1. Beat together the butter until pale and fluffy
  2. Add the Nutella and cocoa powder and beat again to combine
  3. Add the vanilla extract and icing sugar and mix slowly until combined
  4. Finish by adding enough cream until the buttercream is the right consistency – it should be firm enough to hold its shape when piped. Mix one last time and then it is ready to pipe onto your cupcakes

2015-06-05 18.11.55

 

Vanilla & Chocolate Chip Cupcakes

2014-04-17 21.29.39

For around 5 years, my parent’s have had chickens which are great egg-layers. On Good Friday we all went to choose a few more to add to the coop which was quite fitting for Easter. I always thought one egg was similar to another but after trying the eggs my parent’s chickens’ lay, there really is no comparison. It really is worth buying free range eggs – you will notice the difference!

2014-04-21 16.44.18

 This is the original chicken I chose – the Ginger Ninga; Mamma Bimbawaki or Bimbles for short.

Like I said before, Easter is definitely the time to do lots of baking which is exactly what I did. I spent 4 days in a row baking one thing or another to give as presents. Rien’s family love cupcakes so I decided to do two variations for them; chocolate chip and vanilla.

For the vanilla cupcakes, I used the recipe I have previously posted. For the chocolate chips cupcakes I used a recipe I found on a woman called Eileen Goodall’s blog (http://eileengoodall.hubpages.com/hub/Chocolate-Chip-Cupcake-Recipe). The only change I made was to use milk chocolate chips instead of plain. They turned out really well and I will definitely be using the recipe again!

For the cake
100g unsalted butter
100g caster sugar
100g self raising flour
100g milk chocolate chips
2 eggs
1 tsp vanilla extract

  1. Preheat your oven to 190ºC
  2. Cream the butter and sugar until light and fluffy and then add the vanilla extract
  3. Add the eggs one at a time mixing thoroughly in-between
  4. Add the flour and when completely incorporated, add the chocolate chips

2014-04-17 19.21.39

  1. Spoon the mix into 8 large cupcake cases, I use an ice cream scoop to get even amounts in each case and I find it easier. Bake in the oven for 15-20 mins. When a toothpick comes out clean they are done

2014-04-17 19.22.46

2014-04-17 19.24.34

  1. Leave to cool completely on a wire rack

For the buttercream
I used half the quantity of icing I used in the vanilla cupcake post. I used a green gel colour because I wanted to create a grass effect which I acheived by using a Wilton 233 tip. I then finished them with a Malteasers bunny and a few Mini Eggs.

I decorated the vanilla cupcakes with a large star nozzle tip to give a grooved affect to the butter cream. I then finished them off with a Mini Egg. You can’t really see from the photo, but I used Easter egg printed cupcake cases.

2014-04-18 21.55.35

Everyone seemed to really like the cakes and I think it is sometimes nice to have a cupcake to break up all of the chocolate that gets eaten over Easter!

Carrot Cupcakes with Cream Cheese Frosting

Super moist carrot cupcakes with deliciously smooth cream cheese frosting. There is a reason these Carrot Cupcakes with Cream Cheese Frosting are my most popular cupcakes!

These are hands down my most popular cupcake recipe. I am repeatedly asked to make these Carrot Cupcakes with Cream Cheese Frosting by family and friends. 

I thought for many years that I didn’t like carrot cake. It was the walnuts that a lot of people put in their carrot cake that was putting me off. But when a friend brought in their carrot cake, I finally tried it and realised what I have been missing out on all of these years!

Like I said, the majority of recipes have walnuts and raisins in them, but this is where I am controversial – I don’t include either of these in my recipe. I know some carrot cake purists may think this is awful and all carrot cakes should have walnuts and raisins, but I don’t really like walnuts. I also know a lot of people aren’t keen on raisins so I leave these out too. That’s the great thing about recipes, you can adapt them to your taste.  

These Carrot Cake with Cream Cheese Frosting also keep really well due to the oil keeping them moist. Unlike other cupcakes, these will keep really well for at least 4 days. You can also freeze them before they are frosted wrapped up tightly in cling film. Just defrost them thoroughly before adding the frosting. 

Cream cheese frosting is my favourite type of frosting. I find buttercream to be quite sweet and taste too buttery for me (yes I realise I am strange). Cream cheese frosting is so delicious and creamy I could eat it straight from the bowl! 

This is not a recipe where you can look to reduce the calories and use low fat cream cheese. You need the fat in the cream cheese to help create the thickness in the frosting. If you were to use low fat cream cheese, the frosting would be too runny and you wouldn’t be able to pipe it onto the cupcakes at all. 

This frosting is a runnier than others like buttercream, so because of this it is slightly harder to pipe. Therefore I always use a large round nozzle instead of trying to pipe with any type of patterned nozzle because there is always the risk that it will spread slightly and lose any distinction there may have been in the pattern in the first place. 

For a gluten free version, check out my Gluten Free Carrot Sheet Cake

5 from 3 votes
Print

Carrot Cupcakes with Cream Cheese Frosting

Super moist carrot cupcakes with deliciously smooth cream cheese frosting. There is a reason these Carrot Cupcakes with Cream Cheese Frosting are my most popular cupcakes!
Course Cupcakes
Cuisine American
Keyword Carrot, Cupcakes, Cream Cheese, Frosting, Vegetables
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 cupcakes
Calories 444 kcal

Ingredients

  • 150 g light brown sugar
  • 150 g dark brown sugar
  • 3 medium eggs
  • 300 ml sunflower oil
  • 300 g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon heaped
  • 1/2 tsp salt
  • 1/4 tsp vanilla extract
  • 300 g carrot grated

Cream Cheese Frosting

  • 75 g unsalted butter softened
  • 200 g cream cheese full fat
  • 450 g icing sugar

Instructions

  1. Preheat the oven to 170ºC (fan assisted, 190ºC non fan). Line cupcake tins with cupcake cases
  2. Mix together the sugar, eggs, oil and vanilla extract. I like to do this in a large jug
  3. In another bowl, mix the flour, bicarbonate of soda, baking powder, cinnamon and salt together
  4. Gradually add the dry mix to the wet mix stirring as you go. Add the carrots and keep stirring until thoroughly mixed. Don’t worry, the mix will be quite wet
  5. Fill each cupcake case two-thirds full and bake for 20 mins or until a skewer comes out clean. Leave to cool on a wire rack
  6. Once completely cool, make the frosting. Beat the softened butter until smooth
  7. Add the cream cheese and icing sugar and mix until completely combined and smooth
  8. Spoon the frosting into a piping bag and decorate each cupcake. Add any sprinkles or decorations you want

Recipe Notes

Break up any lumps that may have formed in the sugar before adding the rest of the ingredients. 

Nutrition Facts
Carrot Cupcakes with Cream Cheese Frosting
Amount Per Serving
Calories 444 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 6g 30%
Polyunsaturated Fat 11g
Monounsaturated Fat 5g
Cholesterol 21mg 7%
Sodium 207mg 9%
Potassium 86mg 2%
Total Carbohydrates 56g 19%
Dietary Fiber 1g 4%
Sugars 42g
Protein 3g 6%
Vitamin A 61%
Vitamin C 2%
Calcium 3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to

Casa Costello
Hijacked By Twins
Link up your recipe of the week

Brilliant blog posts on HonestMum.com

Only Crumbs Remain

Lemon & Blueberry Cupcakes

2014-03-29 17.25.41

I made these cupcakes for Mother’s Day for my Mum and my boyfriend’s Mum. I’ve been looking for tasty sounding cake recipes that aren’t chocolate because my boyfriend and I (Rien for those of you that don’t know him) have given up chocolate for lent. I have a rule that when I can’t eat chocolate, no one can – well not that I bake anyway!

We went to Rien’s parent’s house on Saturday and I had decided to take everything I needed to make the cupcakes with me as I didn’t have time to make them before we went. I couldn’t get the blueberries when I did my weekly shop so we were going to stop and get them on the way. After we’d got the blueberries I realised I’d forgotten the lemons and my ice cream scoop I use to fill the cases with so we had to stop at another shop. It was then a few hours later when I came to ice the cupcakes when I realised I was 50g short of icing sugar so had to go out again! I don’t think I’ll be baking somewhere other than my own kitchen for a while!

All the messing around was worth it though, these cupcakes are really tasty. I think it must be the soured cream in the mix that makes the texture of the cupcake different to normal cakes. However the icing does have a strong lemon flavour  – if you like lemon you will love them; if lemon isn’t really your thing you might want to tweak the butter cream slightly (details below).

For the cupcakes:

500g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
225g butter or margarine
200g caster sugar
3 eggs
1 tsp vanilla extract
Zest of 1 lemon
490g soured cream
120g fresh blueberries

  1. Preheat the oven to 180ºC. Mix the flour, bicarbonate of soda and salt in a bowl and leave to one side
  2. Cream the butter and sugar in a bowl until light and fluffy
  3. Add the eggs 1 at a time mixing after each then add the vanilla and lemon zest
  4. Add the dry mix in 3 parts alternating with the soured cream making sure you end with the dry mix. Stir in the blueberries

2014-03-29 12.09.05

  1. Spoon mix into cases making sure they are two-thirds full. Bake for 16-20 mins – test with a cocktail stick to see when they are cooked The cupcakes will look quite pale so do not leave them in longer expecting them to turn light brown
2014-03-29 12.17.01
2014-03-29 12.45.14
  1. Allow to cool completely on a wire rack

For the frosting:

225g unsalted butter
225g full fat cream cheese
1 tsp vanilla extract
950g icing sugar
Yellow food colouring (optional)
Blueberries to decorate (optional)

  1. Cream the butter and cream cheese until smooth
  2. Add the vanilla, lemon zest and juice and stir until combined
  3. Add the icing sugar a little at a time making sure all is combined before adding more
  4. Add yellow food colouring if you are using it. I wanted a pale yellow colour but this is up to you.

If you would prefer the icing to have a more subtle lemon taste, add just the lemon zest and not the juice. Instead add 1- 2 tbsp of milk until you get the right consistency – should be smooth and shouldn’t run off a spoon.

Original recipe can be found at: http://www.foodnetwork.com/recipes/lemon-blueberry-cupcakes-with-lemon-cream-cheese-frosting-recipe.html

Vanilla Cupcakes

Light and fluffy cupcakes deliciously flavoured with vanilla. You can’t go wrong with a good Vanilla Cupcake and that’s what this recipe is!

     

Simple but delicious cupcakes 

This recipe is very simple and produces tasty cupcakes every time. Everyone needs a great Vanilla Cupcake recipe in my opinion. As the recipe is easy to follow, it is great for baking beginners but they also make a perfect base cupcake to decorate and create something special. These Vanilla Cupcakes are so versatile and they are a fantastic base recipe to have. 

Are these Vanilla Cupcakes easy to adapt?

I have lost count of how many times I have made these cupcakes over the years as they are my go-to cupcake. I haven’t met anyone that doesn’t like a vanilla cupcake. They are so easy to adapt to fit any occasion. A very simple way to do this is to use different cupcake cases and sprinkles etc to decorate them with. Another way to customise them is by piping the buttercream differently. 

What kind of vanilla should you use?

You can use either vanilla extract or vanilla bean paste, depending on which you prefer. I really like the flavour vanilla bean paste gives the cupcake and I like the little black flecks it leaves in the cupcake. You can also add some vanilla to the buttercream for even more vanilla yummy-ness. Whichever you use will give you a delicious cupcake! 

Different ways to pipe buttercream

There are so many different ways you can pipe the buttercream. The nozzle I used in the photographs was a star tipped nozzle, but there are hundreds of different nozzles and ways you can pipe the buttercream. Get creative and pipe however you like! 

 

How many cupcakes will this recipe make?

This recipe makes 12 large cupcakes and I use muffin cases for this. You can obviously make more, smaller cupcakes. Whatever size cupcake cases you use, only fill them 2/3 of the way. Adjust the cooking time depending on the size of the cupcake cases you use. 

5 from 3 votes
Print

Vanilla Cupcakes

Light and fluffy cupcakes deliciously flavoured with vanilla. You can't go wrong with a good Vanilla Cupcake and that's what this recipe is!

Course Cupcakes
Cuisine British, International
Keyword Cupcakes, Vanilla, Buttercream
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Calories 390 kcal
Author Curly

Ingredients

For the cupcakes

  • 175 g margarine
  • 175 g caster sugar
  • 2 tsp vanilla extract or vanilla bean paste
  • 3 eggs
  • 175 g self-raising flour

For the buttercream

  • 140 g softened butter
  • 280 g icing sugar
  • 1-2 tbsp milk

Instructions

  1. Preheat the oven to 160ºC (fan assisted, 180ºC  non fan) and line a cupcake tin with paper liners 

  2. Beat the butter and sugar together for roughly 5 minutes until light and fluffy 

  3. Add the vanilla extract and eggs and mix again

  4. Add the flour and mix until it is combined. Spoon into 12 cupcake cases filling each 2/3 full

  5. Bake in the oven for 16-18 minutes. Check they are cooked by piercing them with a cocktail stick, if the stick comes out clean they are cooked

  6. Leave on a wire rack to cool completely
  7. Once the cakes have cooled completely, make the buttercream. Start by beating the softened butter for a minute or two

  8. Add in the icing sugar and beat until mixed. Gradually add the milk a little at a time until you get a smooth but still quite thick consistency

  9. Spoon the buttercream into a piping bag and pipe onto the cupcakes. Finish with any decorations

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Vanilla Cupcakes
Amount Per Serving
Calories 390 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 41mg 14%
Sodium 154mg 6%
Potassium 35mg 1%
Total Carbohydrates 48g 16%
Sugars 37g
Protein 3g 6%
Vitamin A 11.6%
Calcium 1.4%
Iron 1.8%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to 

Cook Blog Share