These Easy Vanilla Cupcake Recipe are light, fluffy, and perfect for any occasion. Whether you’re celebrating a birthday, having a picnic, or just want a sweet treat, this simple recipe will guide you through making delicious cupcakes in no time!
Easy Vanilla Cupcake Recipe
Ingredients
For the Cupcakes:
- 110g (1/2 cup) unsalted butter, softened
- 110g (1/2 cup) golden caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 110g (1 cup) self-raising flour
- 1-2 tablespoons milk (plus a little extra for the icing)
The Buttercream Icing:
- 150g (2/3 cup) unsalted butter, softened
- 300g (2 1/2 cups) icing sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk (adjust for desired consistency)
- Food coloring paste (optional)
Instructions
- Preheat the Oven:
- Heat your oven to 180°C (350°F) and line a 12-cup muffin tray with cupcake cases.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and golden caster sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
- Incorporate Dry Ingredients:
- Sift in the self-raising flour and fold it into the mixture gently. If needed, add 1-2 tablespoons of milk to achieve a smooth batter that falls easily from a spoon.
- Fill the Cases:
- Divide the batter evenly between the cupcake cases, filling each about two-thirds full to allow room for rising.
- Bake:
- Bake in the preheated oven for about 12-15 minutes or until golden brown. A toothpick inserted into the center should come out clean.
- Cool:
- Allow the cupcakes to cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely.
- Make the Buttercream Icing:
- In a separate bowl, beat the softened butter until creamy. Gradually add icing sugar, mixing slowly to avoid a cloud of sugar.
- Once combined, add vanilla extract and milk to reach your desired consistency—smooth but still thick enough to hold its shape when piped.
- Decorate:
- If using food coloring, mix it into your icing until you reach your desired shade. Pipe or spread the icing onto cooled cupcakes as desired.
- Serve:
- Enjoy your delicious homemade vanilla cupcakes! They can be decorated with sprinkles or fresh fruit if desired.
Tips for Success
- Storage: Keep leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Variations: Feel free to experiment with flavors by adding lemon zest or cocoa powder for chocolate cupcakes.
- Make Ahead: The cupcakes can be baked in advance and frozen without icing; just thaw and decorate when ready to serve.
Easy Vanilla Cupcake Recipe
This Easy Vanilla Cupcake recipe is perfect for a quick and delicious treat. Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. In a bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.Easy Vanilla Cupcake Recipe
In another bowl, beat ½ cup of softened butter and 1 cup of sugar until light and fluffy. Add 2 large eggs, one at a time, and 2 teaspoons of vanilla extract. Gradually mix in the dry ingredients, alternating with ½ cup of milk, until smooth.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool, then frost with your favorite buttercream or enjoy them plain!Easy Vanilla Cupcake Recipe
This easy vanilla cupcake recipe is perfect for beginners and ensures delightful results every time! Enjoy your baking!