Sometimes I crave just a simple cupcake. Nothing too indulgent, no added extras, just a plain simple vanilla cupcake with frosting. If you feel the same, then this Vanilla Cupcakes recipe is for you.
This is an easy recipe where all ingredients are added and mixed together. These Vanilla Cupcakes are super light and fluffy, you can have them with just icing or turn them into butterfly cakes with jam and cream.
I use this recipe as the base for A LOT of my cupcake recipes including:
- Strawberries and Cream Cupcakes
- Strawberry Cupcakes
- Easter Bunny Cupcakes
- Christmas Tree Cupcakes
As you can see, this is a VERY versatile recipe and best of all, these cupcakes are also freezer friendly – even when iced!
Tips for making my Vanilla Cupcakes Recipe:
- It’s important to make sure your butter is at room temperature before you start, otherwise it will not combine properly with your other ingredients and you will find ‘chunks’ of butter in your cupcake butter.
- These cupcakes are freezer friendly when un-iced or iced with a simple icing.
- Make sure your cupcakes are completely cool before icing and decorating.
- To store, keep in an airtight container in a cool place for up to five days.
Vanilla Cupcakes
This is the BEST Vanilla Cupcakes recipe you will ever try and they are perfect to make with the kids! Both regular and Thermomix instructions included.
Equipment
- 1 x Muffin Tray
Ingredients
- 125 grams butter softened
- ⅔ cup caster sugar 160 grams
- 1 and ½ cups self raising flour 225 grams
- ½ cup milk 130 grams
- 2 teaspoons of vanilla extract
- 2 eggs
For the Icing
- 1 and ½ cups icing sugar mixture
- 1 tbsp butter softened
- 2 - 4 tablespoon boiling water
Instructions
- Preheat the oven to 180 degrees celsius (fan-forced), and line a 12 hole muffin tray with paper cases.
- Put the softened butter, sugar, flour, milk, vanilla and eggs in a bowl and beat with electric beaters on a low speed for 2 minutes or until well mixed
- Increase speed and beat for a further 2 minutes or until smooth and pale
- Spoon mixture into the cupcake tray and bake for 18 -20 minutes or until golden and cooked through.
- Allow to cool completely on a wire rack
- Once cooled, to make the icing, combine the icing sugar ingredients into a small bowl. Add the water a tablespoon at a time and mix until it's just spreadable.
- Top the cupcakes with the icing and allow to set.
Thermomix Instructions
- Preheat the oven to 180 degrees celsius (fan-forced), and line a 12 hole muffin tray with paper cases.
- Place the butter, caster sugar, self raising flour, eggs, milk and vanilla extract into your Thermomix bowl and mix for 15 seconds, speed 5.
- Scrape down the sides of the bowl and mix for a further 10 seconds on speed 4 or until smooth and creamy.
- Spoon mixture into the cupcake tray and bake for 18 -20 minutes or until golden and cooked through.
- Allow to cool completely on a wire rack
- Once cooled, to make the icing, combine the icing sugar ingredients into a small bowl. Add the water a tablespoon at a time and mix until it's just spreadable.
- Top the cupcakes with the icing and allow to set.
Notes
It is important to use softened butter for this recipe.
These cupcakes are freezer friendly iced or un-iced.
Nutrition
Serving: 0gCalories: 183kcalCarbohydrates: 39gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 30mgSodium: 27mgPotassium: 58mgFiber: 0.4gSugar: 27gVitamin A: 76IUCalcium: 33mgIron: 0.3mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Enjoy!!
Margaret
I made this recipe over Easter weekend. I’ve been looking for a good vanilla cake recipe to match my chocolate cake recipe and I think I just found it. Regular ingredients that you will already have at home, good, soft crumb, it doesn’t taste eggy, like most of the recipes I’ve tried and it’s so quick and easy to make. I did these in a Thermomix.
I also froze some of the cupcakes after I iced them and thawed one. They really do well, thawing to taste just as good as they were fresh. This makes them perfect to bake ahead for functions, school lunches afternoon teas or just a treat.
The only change I would make is to crank up the temperature for the first 5 minutes to set the rise as mine came out very flat. I was also testing out a new oven, so that may have also had an impact. Flat cupcakes = more icing so win win lol
Glenda
Absolutely delicious!!!
Best vanilla cupcake recipe I’ve ever baked!!
Light & fluffy, will be a keeper.
Amelia
100% the best vanilla cupcake recipe.
My go-to! Sooo easy and soo yum!
Stacey
Is it salted or unsalted butter used in the recipe please
Lauren Matheson
you can use either 🙂
Fenella Wheeler
Great recipe gets the thumbs up from the whole family
Di
Delicious – very light and fluffy in texture. They collapsed once out of the oven , any ideas why this happens?
Lauren Matheson
Hi Di, I would say they needed another minute or two to bake. The baking time can vary between different ovens x
Kate @Rosehips and Rhubarb
There’s nothing better than a vanilla cupcake, is there? Did you ice the top ones with buttercream?
Charlotte
Yum! Love the cute cupcake wrappers 🙂
Charisma
These look great, I love the cases!
laurenm83
Thank you!
Dimple@shivaaydelights
We just had some vanilla cupcakes at an engagement party today and I’m hooked! I will be making these for sure! 🙂
laurenm83
Enjoy!
Dimple@shivaaydelights
Will do! 🙂
mydearbakes
Love your bake, it’s gorgeous!! =D
laurenm83
Thank you!