Bake Play Smile

MENUMENU
  • Recipes
  • Thermomix
  • Desserts
  • Shop
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Thermomix
  • Desserts
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Thermomix
    • Desserts
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Cakes & Cupcakes

    Easy Vanilla Cupcakes | Basic Recipe

    Modified: May 14, 2025 · Published: Jan 29, 2020 by Lucy · This post may contain affiliate links · 56 Comments

    Jump to Recipe
    Our famous vanilla cupcakes are light, fluffy and so easy to make... top them with creamy buttercream for the perfect birthday party cupcakes, lunch box treat or bake sale favourites.

    Our famous vanilla cupcakes are light, fluffy and so easy to make... top them with creamy buttercream for the perfect birthday party cupcakes, lunch box treat or bake sale favourites.

    Our famous vanilla cupcakes are light, fluffy and so easy to make... top them with creamy buttercream for the perfect birthday party cupcakes, lunch box treat or bake sale favourites.

    A foolproof and easy vanilla cupcake recipe is an absolute essential for any home baker... and this recipe is exactly that! Moist, light and fluffy - and ready in just a few minutes! Just like our classic butter cake, chocolate brownies , condensed milk cake and chocolate chip cookies, these vanilla cupcakes are sure to become a favourite in no time.

    Jump to:
    • Basic Ingredient Vanilla Cupcakes
    • How To Make Vanilla Cupcakes
    • Basic Buttercream Recipe
    • Tips For Making Light & Fluffy Vanilla Cupcakes
    • Storing Cupcakes
    • More Classic Cakes & Cupcake Recipes
    • Vanilla Cupcakes
    Three cupcakes covered with buttercream and sprinkles in pink cupcake cases.

    Basic Ingredient Vanilla Cupcakes

    Our vanilla cupcake recipe is: 

    • budget-friendly
    • made from staple ingredients (butter, sugar, eggs, vanilla extract, salt and self-raising flour)
    • easy to make 
      The ingredients for basic vanilla cupcakes

    How To Make Vanilla Cupcakes

    *scroll to the recipe card below for detailed instructions, recipe hints and tips!

    Beat the butter, caster sugar, salt and vanilla extract in a bowl.

    Butter and sugar being beaten together in a mixing bowl.

    Slowly add beaten eggs to the mixture and continue to beat.

    Gently stir through sifted self raising flour.

    Beaten eggs in a bowl.

    Fill the cupcake cases to ⅔ full.

    White cupcake mixture in a muffin baking tray.

    Bake until lightly golden.

    Lightly golden cupcakes in a muffin tray.

    Decorate with buttercream, sprinkles or 100s and 1000s.

    Decorating white cupcakes with buttercream frosting.

    100s and 1000s being sprinkled over cupcakes decorated with buttercream.
    Sprinkles and buttercream decorated over vanilla cupcakes.

    Basic Buttercream Recipe

    Our smooth and creamy buttercream recipe is made from butter, icing sugar and milk... that's it!

    A simple buttercream is made by beating the butter until smooth, pale and creamy. Then slowly adding the icing sugar and milk and continuing to beat. 

    If you'd like coloured buttercream, simply add 1-2 drops of food colouring and beat through.

    Sprinkles covering an iced white cupcake.

    Tips For Making Light & Fluffy Vanilla Cupcakes

    • for a stronger vanilla flavour, use vanilla bean paste rather than vanilla extract
    • caster sugar is a type of superfine sugar (not granulated). Superfine sugar is best for cupcakes as the sugar dissolves as it's beaten with the butter
    • use room temperature ingredients
    • beat the eggs together before slowly beating them through the butter
    • sift the self-raising flour for lump-free cupcakes
    • after adding the self-raising flour, gently stir though (but do not over-mix)
    • add rice to the bottom of the muffin tin holes (this stops the cupcake cases from getting greasy)
    • to stop the cupcakes from cracking when cooked, cook in a medium/low oven of 170 degrees celsius (fan-forced)
    • bake until lightly golden and the cupcakes spring back when lightly touched
    • allow the cupcakes to cool before frosting with buttercream
    • store cupcakes at room temperature (do not place in the refrigerator as they'll dry out)
    • this cupcake recipe can also be used to make one large cake using this butter cake recipe.

     

    Storing Cupcakes

    Cupcakes should be stored at room temperature and are best consumed within 2 days of baking.

    You can freeze un-frosted cupcakes in an airtight container for up to 3 months. Allow frozen cupcakes to defrost at room temperature and then decorate with frosting.

    A fluffy vanilla cupcake with frosting and coloured 100s and 1000s broken in half.

    More Classic Cakes & Cupcake Recipes

    If you love our vanilla cupcakes, then you're going to fall head over heels in love with some of our other favourite cake recipes:

    • Vanilla butter Cake with buttercream frosting (the exact same recipe as our famous vanilla cupcakes... but in one large cake!)
    • Easy Chocolate Cupcakes
    • White Chocolate Mud Cake
    • Caramel Mud Cake
    • Classic Chocolate Cake (just like the one your grandma used to make!)
    • Chocolate Mud Cake
    • Lemon Cupcakes with Raspberry Frosting

     

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A cupcake with white icing and coloured sprinkles that has been cut and more cupcakes in the background.

    Vanilla Cupcakes

    Our famous vanilla cupcakes are light, fluffy and so easy to make... top them with creamy buttercream for the perfect birthday party cupcakes, lunch box treat or bake sale favourites.
    5 from 53 votes
    Print Pin Rate
    Course: sweet
    Cuisine: cakes and cupcakes
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 24 small cupcakes
    Calories: 202kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 200 g unsalted butter softened
    • 200 g caster sugar
    • pinch of salt
    • 1 teaspoon vanilla extract see notes
    • 4 eggs
    • 200 g (1 ⅓ cups) self raising flour

    For the buttercream

    • 185 g butter softened
    • 340 g (2 ¼ cups) icing sugar sifted
    • 2 tbs milk
    • 2 teaspoon vanilla extract
    • spinkles or 100s & 1000s to decorate

    Instructions

    Conventional Method

    • Preheat oven to 170 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 ⅔ 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 buttercream, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).
    • Slowly add the icing sugar, milk and vanilla extract and continue to beat until smooth and creamy.
    • Ice cupcakes when they have completely cooled and decorate with sprinkles or 100s and 1000s.

    Thermomix Method

    • Preheat oven to 170 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 ⅔ 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 vanilla extracy to the bowl and Mix for 30 seconds on Speed 6. Scrape down the sides and mix again until smooth and creamy.
    • Spread buttercream over cooled cupcakes and decorate with sprinkles or 100s and 1000s.

    Notes

    RECIPE NOTES & TIPS
    For a stronger vanilla flavour, use vanilla bean paste rather than vanilla extract.
    Caster sugar is a type of superfine sugar (not granulated). Superfine sugar is best for cupcakes as the sugar dissolves as it's beaten with the butter.
    Use room temperature ingredients.
    Beat the eggs together before slowly beating them through the butter.
    Sift the self-raising flour for lump-free cupcakes.
    After adding the self-raising flour, gently stir though (but do not over-mix).
    Add rice to the bottom of the muffin tin holes (this stops the cupcake cases from getting greasy).
    To stop the cupcakes from cracking when cooked, cook in a medium/low oven of 170 degrees celsius (fan-forced).
    Bake until lightly golden and the cupcakes spring back when lightly touched.
    Allow the cupcakes to cool before frosting with buttercream.
    Store cupcakes at room temperature (do not place in the refrigerator as they’ll dry out).
    This cupcake recipe can also be used to make one large cake using this buttercake recipe.
    Cupcakes should be stored at room temperature and are best consumed within 2 days of baking.
    You can freeze un-frosted cupcakes in an airtight container for up to 3 months. Allow frozen cupcakes to defrost at room temperature and then decorate with frosting.

    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!

     

     

    More Easy Homemade Cakes & Cupcakes Recipes

    • A piece of half eaten cake in front of a can of sweetened condensed milk.
      Condensed Milk Cake
    • A gold fork cutting into a piece of fluffy Persian love cake with a sweet glaze and pistachios on top.
      Persian Love Cake
    • A white chocolate and Cadbury Creme Egg Cheesecake that's perfect for any chocoholic! Completely no-bake, super simple to make and totally delicious!! 
      Creme Egg Cheesecake
    • A chocolate cupcake topped with chocolate buttercream, a Easter bunny and sprinkles.
      Easter Bunny Cupcakes

    Comments

    1. Debbie says

      April 16, 2025 at 11:34 am

      5 stars
      I would like to try this recipe but only want to make 6 cupcakes, would the recipe work if I halved the ingredients, thanks

      Reply
      • Lucy says

        April 17, 2025 at 7:40 am

        Hi Debbie, yes that would be fine!

        Reply
    2. Sofia says

      September 09, 2024 at 6:17 pm

      Can I make these into mini cupcakes?
      Thank you!

      Reply
      • Lucy says

        September 10, 2024 at 9:37 am

        Absolutely! You'll need to reduce the cooking time however!

        Reply
    3. Kaylah Jackson says

      May 04, 2024 at 4:08 pm

      5 stars
      So easy to make and the cupcake are so perfect

      Reply
      • Lucy says

        May 05, 2024 at 7:50 am

        Thank you!

        Reply
    « Older Comments
    5 from 53 votes (45 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

    Trending Recipes You’ll Love

    • No-Bake Rum Balls made with coconut, biscuits, condensed milk and cocoa powder.
      Kid-Friendly Rum Balls
    • A quick and easy classic dark chocolate hedgehog slice made with crushed biscuits, walnuts, coconut and condensed milk... the perfect melt and mix slice!
      Chocolate Hedgehog Slice
    • Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour. This freezer-friendly cookie dough can be flavoured with any add-ins you like!
      The Famous 100 Cookie Recipe | Easy Condensed Milk Cookies
    • This new and improved Lemon & Coconut Slice recipe is absolutely perfect! A beautiful tangy base topped with a creamy lemon frosting... it seriously doesn't get any better than this!
      Lemon Coconut Slice - New & Improved

    Cosy Winter Desserts

    • A forkful of moist sticky date pudding with caramel sauce and a scoop of vanilla ice cream.
      Sticky Date Pudding with Caramel Sauce
    • Sweet dumplings in a golden syrup sauce in a bowl with ice cream.
      Golden Syrup Dumplings
    • Chocolate self saucing pudding with ice cream on a plate.
      Chocolate Self-Saucing Pudding
    • A slice of apricot pie with a scoop of ice-cream on top.
      Apricot Pie
    Names of brands that Bake Play Smile has had recipes featured in.

    Lunch Box Snacks

    • A white cake stand with yo yo biscuits that have pink and blue filling.
      Yo Yo Biscuits | Classic Recipe
    • A bowl filled with malted milk and coconut balls.
      Milo Balls | 4 Ingredient Recipe
    • Pieces of chocolate coconut slice on a white plate.
      Easy Chocolate Coconut Slice | Most Popular
    • ANZAC oat biscuits cooling on a wire rack.
      ANZAC Biscuits

    Footer

    Subscribe for weekly updates!

    Subscribe
    • Contact
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • ↑ back to top

    Copyright © 2025 Bake Play Smile

    ↑ back to top

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.