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This step-by-step video guide will walk you through this classic Vanilla Cupcakes recipe. It makes the ultimate cupcake every time. Pile with vanilla buttercream for a truly impressive finish.
Want to make seriously impressive homemade Vanilla Cupcakes but not sure how to get them just right? I’ve got you.
I’ve made this recipe approximately 10,000 times over the last 20 years (okay that MIGHT be an exaggeration but it is a LOT!) so I know it works.
If you’ve tried to make a batch of homemade cupcakes before and they haven’t quite worked out, this is usually due to the fact they’ve been baked too long – not always, but sometimes it is that simple.
All ovens are different so go by the timings in the recipe card below as a loose guide, as yours may take a little more or less time. They should be slightly golden and springy to the touch, and perhaps even feel a little ‘underdone’.
I have to confess, sometimes I try to decorate my cupcakes with buttercream icing before they’ve had a chance to cool properly. I only do it when I’m in a hurry and instantly regret it because it sets me back to square one, so definitely don’t do this!
The method for making the vanilla frosting for the toppings is in the recipe below, but you can also follow my Buttercream Icing post here that will give you a bit more depth into how to make it, in case you’re not a regular icing maker.
Why is this the best Vanilla Cupcake recipe?
⭐️ This recipe is not only easy but I’ve also included each step in the handy videos below is really useful when you’re baking (especially if you’re a beginner).
⭐️ These take about 20 minutes of prep and only 15 minutes to bake – probably quicker than you think to whip up a batch.
⭐️ They’re a fancier version of my Fairy Cakes, a bit deeper and fluffier, and decorated beautifully for a real wow-factor.
Sarah’s Notes
Wedding cupcakes used to be my day job and so rest assured this recipe is very well tested!
Classic vanilla is such a delicious flavour for these (I use vanilla paste – see why in the ingredients notes below), but you can turn cupcakes into any flavour you like.
My Chocolate Cupcakes and Lemon Cupcakes recipes are only slightly different but give a whole other choice if you want to try them out – or make them too to go with your vanilla batch!
Vanilla Cupcakes Ingredients
- Butter – This needs to be at room temperature. If your butter comes straight from the fridge, soften it in the microwave for a few seconds.
- Caster sugar – This is finer than granulated sugar, and if you’re outside of the UK may be called superfine sugar.
- Eggs – You’ll need 3 eggs for this. I prefer medium, free range.
- Self-raising flour – This flour contains a raising agent so there’s no need for baking powder too. Make sure it’s not been open too long.
- Vanilla extract or paste – Vanilla paste is a bit more of an extravagance than vanilla extract but it adds the most delicious flavour and it will give your cakes and icing the little specks of vanilla that take your cupcakes to the next level. Extract is still OK though. Do not use vanilla ESSENCE. This is a synthetic version and just doesn’t taste the same.
- For the buttercream frosting – Butter, icing sugar and vanilla extract or paste.
- To decorate – Sprinkles.
How to make Vanilla Cupcakes
1. Cream your room temperature butter with your sugar, then add the eggs, sift in the flour and add in the vanilla extract. Mix together until well combined.
2. Spoon equal amounts of mixture into your cupcake cases. Bake as per the full recipe below.
3. Make the buttercream icing. Beat your butter, then beat in your sieved icing sugar and add in the vanilla extract.
4. When the cakes are cool, pop your buttercream into a piping bag and pipe on the icing. Scatter over the sprinkles.
How to pipe the buttercream icing on
- When the cupcakes are cool, pop a star nozzle (I almost always use a Wilton 1M nozzle, available on Amazon) in your piping bag and fill the bag with the freshly beaten icing.
- Pipe a circle around the edge of the cupcake, continue with another circle on top, slightly smaller, and a finally tiny circle on top.
- Give the bag a squeeze, stop squeezing and pull the bag away quickly.
- Add sprinkles!
Storing
Store the cupcakes in an airtight tin or container. They should last 3-4 days (although they are better when they are fresh, most people wouldn’t notice the difference.) Don’t store them in the fridge or they will become quite hard.
You can freeze these cupcakes for another day! Freeze them before icing and wrap them well.
Let them defrost at room temperature. You may find that if they have been frozen and defrosted, the cupcake cases come away a little from the cakes. This won’t affect the taste.
Tool recommendations
- Piping bags – I still tend to use disposable piping bags sadly. Of course, I realise these are not great for the environment, but using reusable bags takes so much detergent to get them clean. I’m honestly not sure of the best option so I’m still with these piping bags at the moment, but please do let me know if you know of a better alternative!
- Piping nozzle – I almost always use a Wilton 1M nozzle, which is available on Amazon.
- Muffin tray – It’s really important to bake these cupcakes in a deep muffin tray like this one: Cupcake Baking Pan.
- Ice cream scoop – I ALWAYS use a scoop for these cupcakes as the batter is quite runny.
More easy bakes…
Sweet Things
Banana Muffins
Bake Sale Makes
Lemon Drizzle Cake {Easiest Ever Recipe!}
Cakes
Carrot Cake
Cakes
School Cake
FAQs
Be sure that your flour isn’t out of date (so the raising agent is still working).
Test your oven with an oven thermometer to check it really is as hot as the gauge says.
Do not open the oven too early.
Check that your eggs are medium or large size. Not enough eggs can cause cakes to rise less.
If your buttercream is too stiff, add a teaspoon of boiling water, one at a time until it is a smooth pipe-able texture.
No, if you don’t have any you could always pop the icing on with a knife and spoon instead.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Vanilla Cupcakes
Ingredients
For the cupcakes:
- 180 g (6 oz) Butter, At room temperature
- 180 g (1 cups) Caster sugar
- 3 Eggs, Medium, free range
- 180 g (1 cups) Self-raising flour
- 1 tsp Vanilla extract or paste
For the buttercream:
- 150 g (5 oz) Butter, At room temperature
- 300 g (2 cups) Icing sugar
- 1 tsp Vanilla extract or paste
To decorate:
- 2-3 tbsp Sprinkles
Instructions
- Get ready: Preheat your oven to 160°C fan/180°C/350°F/Gas Mark 4. Put 12 cupcake cases into your tin.
- Start the batter with the butter: Cream your room temperature butter with your sugar until it's pale, light and fluffy, using a wooden spoon or an electric hand whisk.
- Combine for cake mixture: Add all of the eggs, sift in the flour and add in the vanilla extract, then mix together until everything is well combined.
- Load up the cases: Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives the perfect amount and ensures some uniformity.)
- Time to bake: Bake for about 15-18 minutes until the cakes are golden and slightly bouncy to the touch. Then leave them to cool on a cooling rack.
- Make the buttercream icing: Beat your butter until it's pale, light and fluffy. Beat in your sieved icing sugar and add in the vanilla extract or paste.
- Decorate when cool: Once the cakes are cooled, pop your buttercream into a piping bag and pipe on the icing. Scatter over the sprinkles.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
