Description
These classic vanilla cupcakes are light, fluffy, and topped with a smooth vanilla buttercream frosting. Perfectly sweet and easy to make, they are an ideal treat for celebrations or everyday indulgence.
Ingredients
Cake
- 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
Buttercream Icing
- 150 g Butter (At room temperature)
- 300 g Icing sugar
- 1 tsp Vanilla extract or paste
- 2-3 tbsp Sprinkles
Instructions
- Get ready: Preheat your oven to 160°C fan/180°C/350°F/Gas Mark 4. Place 12 cupcake cases into a cupcake tin to prepare for the batter.
- Start the batter with the butter: Cream your room temperature butter with the caster sugar until the mixture is pale, light, and fluffy. Use a wooden spoon or an electric hand whisk for best results.
- Combine for cake mixture: Add all the eggs to the creamed butter and sugar, then sift in the self-raising flour and add the vanilla extract or paste. Mix everything together until fully combined and smooth.
- Load up the cases: Spoon equal amounts of the batter into the cupcake cases. Using an ice cream scoop ensures even portions and uniform cupcakes.
- Time to bake: Bake the cupcakes in the preheated oven for about 15-18 minutes, or until the tops are golden and slightly springy to the touch. Remove from oven and transfer to a cooling rack to cool completely.
- Make the buttercream icing: Beat the butter until pale, light, and fluffy. Gradually beat in the sifted icing sugar and add the vanilla extract or paste, mixing until smooth and creamy.
- Decorate when cool: Once the cupcakes are completely cooled, fill a piping bag with the vanilla buttercream and pipe it over the cupcakes. Finish by scattering sprinkles on top for a decorative touch.
Notes
- For evenly sized cupcakes, use an ice cream scoop or measuring spoon when portioning the batter.
- Make sure the butter and eggs are at room temperature to help the batter combine smoothly and rise well.
- Allow cupcakes to cool completely before applying buttercream to avoid melting the icing.
- You can substitute vanilla paste with vanilla extract if unavailable, but paste provides a richer vanilla flavor.
- Sprinkles are optional but add a fun and colorful finish to your cupcakes.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
