Fluffy cupcakes with a delicious vanilla flavour. A simple cupcake but one of the best!

This recipe is very simple and produces tasty cupcakes every time. 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. They are so versatile and you can create so many different fantastic looking cupcakes. With this recipe I have made jam filled vanilla cupcakes; pinata vanilla cupcakes and hidden heart vanilla cupcakes. You then have the buttercream which you can add other flavours to, use different piping nozzles and add colouring.

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 (even I like them and I’m not a fan of buttercream!).

This recipe makes 12 large cupcakes, but you can obviously make more smaller cupcakes. Whatever size you use, make sure you don’t fill the cupcake case right to the top. You’re aiming to have cupcakes that are flat across the top of the cupcake case so you need to fill the cupcake case roughly 2/3 full. If you use smaller cupcake cases the cupcakes probably won’t need as long to bake so make sure you check then after 10-12 minutes.

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.

For the cupcakes:
175g softened butter
175g caster sugar
2 tsp vanilla extract or vanilla bean paste
3 eggs
175g self-raising flour

1. Preheat the oven to 170ºC
2. Beat the butter and sugar together until light and fluffy
3. Add the vanilla extract and eggs (I always crack eggs into a different bowl so you can spot any shell in the egg and also if you have a bad egg it doesn’t ruin your whole mix)
4. Add the flour and mix until it is combined. Spoon into cupcake cases filling each 2/3 full

5. Bake in the oven for 14 mins 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

Once the cakes have cooled completely, make the buttercream

For the buttercream:
140g softened butter (has to be butter not margarine)
280g icing sugar
1-2 tbsp milk

7. Beat softened butter and icing sugar together
8. Gradually add the milk until it becomes smooth and quite thick – you may not need all of the milk
9. Spoon the buttercream into a piping bag and pipe onto the cupcakes. Finish with any decorations