Easy Vanilla Cupcakes | Basic Recipe

These Easy Vanilla Cupcakes are absolutely fool-proof and can be whipped up in no time. Perfect for lunch boxes, birthday parties or afternoon tea!

If there’s one recipe that everyone needs in their little collection, it’s vanilla cupcakes. Not fancy-pants ones, but just plain and simple easy vanilla cupcakes. Seriously, a really great basic vanilla cupcake recipe will take you far in life!

Easy Vanilla Cupcakes

These vanilla cupcakes are light and fluffy, but still moist… making them totally scrumptious. The trick with vanilla cupcakes is to make sure that you don’t overcook them – otherwise they’ll go dry and crumbly. Eeeek! I like to check my cupcakes a minute or two before the cooking time says and then watch them like an absolute hawk! Grab them out as soon as a skewer inserted into the middle comes out with just a few crumbs on it (or completely clean).

Easy Vanilla Cupcakes

You can ice these cupcakes with just a simple icing (and sprinkles, of course!), or go a bit fancy and whip up a batch of cream cheese frosting, salted caramel frosting… or anything you like! For something a little different, you can scoop out a little hole in the top and add a teaspoon of jam and then top with whipped cream (seriously delicious!).

Easy Vanilla Cupcakes

I think my favourite thing about these easy vanilla cupcakes is that they really are so versatile. They’re the cupcakes that you’re going to make over and over and over again.

Easy Vanilla Cupcakes

Whatever you do, make sure you save or print this recipe and make a batch! Your tummy will thank me!

Easy Vanilla Cupcakes

Easy Vanilla Cupcakes

Easy Vanilla Cupcakes

These Easy Vanilla Cupcakes are absolutely fool-proof and can be whipped up in no time. Perfect for lunch boxes, birthday parties or afternoon tea!
5 from 1 vote
Print Pin Rate
Course: sweet
Cuisine: cakes and cupcakes
Keyword: Vanilla cupcakes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cupcakes
Calories: 202kcal

Ingredients

  • 200 g unsalted butter softened
  • 200 g caster sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 4 eggs
  • 200 g self raising flour

For the icing

  • 125 g butter softened
  • 1 1/2 cups icing sugar sifted
  • 1 tablespoon milk
  • 1 tbs strawberry jam optional

Instructions

Conventional Method

  • Preheat oven to 175 degrees celsius (fan-forced).
  • Place cupcake cases into the holes of two 12-hole muffin trays.
  • Place the butter, caster sugar, salt and vanilla extract into a bowl.
  • Beat together with a stand-mixer or hand-held beaters until pale and fluffy.
  • Add the eggs to a separate bowl and beat together lightly.
  • Slowly add the egg mixture to the butter mixture while continuing to beat.
  • When all of the egg mixture has been completely combined with the butter mixture, sift in the self raising flour and stir with a spoon until just combined (don't over combine).
  • Place the cupcake mixture into the cupcake cases - filling them to 2/3 full.
  • Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
  • Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
  • To make the icing, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).
  • Slowly add the icing sugar mixture, milk and strawberry jam and continue to beat until smooth and creamy.
  • Ice cupcakes when they have completely cooled.

Thermomix Method

  • Preheat oven to 175 degrees celsius (fan-forced).
  • Place sugar and butter into the TM bowl and and mix for 15 seconds, Speed 5.
  • Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
  • Place the cupcake mixture into the cupcake cases - filling them to 2/3 full.
  • Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
  • Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
  • To make the icing, place the icing sugar into the TM bowl and mix for 10 seconds on Speed 9.
  • Add the butter, milk and jam to the bowl.
  • Mix for 30 seconds on Speed 4.
  • Spread icing over cooled cupcakes.

Nutrition

Calories: 202kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 49mg | Potassium: 20mg | Fiber: 1g | Sugar: 16g | Vitamin A: 380IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.2mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

Vanilla Cupcakes Feature

 

30 thoughts on “Easy Vanilla Cupcakes | Basic Recipe”

  1. Eva @ The Multitasking Mummy says:

    They are so pretty and I love the patty papers you’ve used!

    1. Bake Play Smile says:

      Thanks lovely xx

  2. Jen @ Love Wednesday says:

    Ok so I am a bit crap at making cakes… I don’t know why…. but I have just pinned these because you’ve talked me in and I am going to give them a crack xo

    1. Bake Play Smile says:

      Hahaha I’m sure you’re not!!!

  3. jody says:

    Hi these look really good! I’m just wondering how long these keep for? I like to bake one day and then ice the next (hate it that work interrupts my baking!) Thanks

    1. Bake Play Smile says:

      Hi Jody, that would be absolutely fine! Just pop them into an airtight container and store at room temperature.

  4. Kara says:

    Hi Lucy, I made these today, yummo! Just wondering have you ever made this as a cake instead of cupcakes? Wondering how long to cook for and if it would be enough for a standard size cake? Thanks! Kara

    1. Bake Play Smile says:

      Hi Kara, thanks for your feedback – I’m so happy you liked them! No I actually haven’t made them as a whole cake but you definitely could! I’d bake it at approx 180 degrees and just keep an eye on it!

  5. Kristin says:

    Hi there, I’m jut wondering how long these cupcakes will last for and can they be frozen? Thanks so much.

    1. Lucy Mathieson says:

      Hi Kristin – 3-4 days fresh and yes you can definitely freeze them!

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