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Classic Vanilla Cupcakes
The reliable one — a soft, simple vanilla cupcake that works as a base for pretty much any flavour or decoration you want to add on top.
Prep20 min
Cook18 min
Total38 min
YieldMakes 12 cupcakes
DifficultyEasy
Ingredients
- 115g butter, softened
- 200g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 190g self-raising flour
- 125ml milk
- For the buttercream
- 125g butter, softened
- 250g icing sugar, sifted
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Method
- Preheat the oven to 170°C (150°C fan-forced) and line a 12-hole muffin tin with cupcake liners.
- Cream the butter and sugar until pale and fluffy.
- Beat in the eggs one at a time, then the vanilla.
- Fold in the flour and milk alternately, in two batches, until just combined.
- Divide evenly between the liners, filling each about two-thirds full.
- Bake for 16–18 minutes, until a skewer comes out clean.
- Cool completely on a wire rack before frosting.
- For the buttercream, beat the butter until pale, then gradually add the icing sugar, milk and vanilla until smooth.
Bella's tip: This batter takes food colouring and flavour swaps really well — a great base if you want to experiment.
Simple, but never boring — dress them up however the occasion calls for.