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.
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!
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
Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with paper liners
Beat the butter and sugar together for roughly 5 minutes until light and fluffy
Add the vanilla extract and eggs and mix again
Add the flour and mix until it is combined. Spoon into 12 cupcake cases filling each 2/3 full
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
Leave on a wire rack to cool completely
Once the cakes have cooled completely, make the buttercream. Start by beating the softened butter for a minute or two
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
Spoon the buttercream into a piping bag and pipe onto the cupcakes. Finish with any decorations
Nutritional information is given as a guide only.