Vanilla Cupcakes
These easy Vanilla Cupcakes are a classic sweet treat that are simple but special. Load these fluffy cakes up with vanilla buttercream and enjoy!
Servings: 12
Ingredients
For the cupcakes:
- 180 g Butter At room temperature
- 180 g Caster sugar
- 3 Eggs Medium, free range
- 180 g Self-raising flour
- 1 tsp Vanilla extract or paste
For the buttercream:
- 150 g Butter At room temperature
- 300 g 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
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.
Buttercream: If your buttercream is too stiff, add a teaspoon of boiling water, one at a time until it is a smooth pipe-able texture.
Don’t over bake: Be sure to take them out of the oven when they are only JUST cooked as the heat in the pan will continue to cook them for a little while.
Store the cupcakes in an airtight tin or container: They should last 3-4 days. Don’t store them in the fridge.
To freeze: Freeze them before icing and wrap them well. Let them defrost at room temperature.
Nutrition
Calories: 431kcal | Carbohydrates: 53g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 193mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 41g | Vitamin A: 747IU | Calcium: 15mg | Iron: 0.4mg