There is nothing better than a classic vanilla cupcake. They make the perfect birthday cake, or even ‘just because’ cake. A vanilla cupcake topped with lashings of buttercream and colourful sprinkles is enough to brighten anyones day.

These vanilla cupcakes are soft and fluffy with just the right amount of vanilla. They are topped with a sweet (but not too sweet) vanilla buttercream.

More cake recipes

Searching for that perfect birthday cake or afternoon tea cake? Take a look at the cake recipes below:

Vanilla cupcake with wrapper partially removed

Storage

Store these cupcakes in an airtight container at room temperature for up to 3 days.

These cupcakes are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

Vanilla Cupcakes

Name: Vanilla Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 125g butter, softened; 3/4 cup caster sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups self raising flour; 2/3 cup milk; 200g butter, softened; 2 cups icing sugar; 1 teaspoon vanilla extract

Yield: 12 cupcakes

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

These vanilla cupcakes are perfectly soft and fluffy, and are finished with vanilla buttercream and topped with colourful sprinkles.

Ingredients

Cupcakes

125g butter, softened
3/4 cup caster sugar
2 eggs
1 teaspoon vanilla extract
2 cups self raising flour
2/3 cup milk

Vanilla Buttercream

200g butter, softened
2 cups icing sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 180c. Line a 12 hole muffin tin with paper liners and set aside.
Using electric hand beaters or a stand mixer, beat together the butter and sugar until pale and creamy. Add the eggs and vanilla and beat until well combined, scraping the sides of the bowl as necessary.
Add the self raising flour and milk and beat until well combined and the batter is smooth.
Divide the batter between the 12 paper liners. Bake for 15 minutes, or until slightly golden and cooked through. Allow to cool completely.
To make the buttercream, beat the butter using electric hand beaters or a stand mixer. Once the butter is pale and creamy, add the icing sugar a little at a time, and beat until light and fluffy. Beat in the vanilla extract.
Pipe or spread the buttercream over the cooled cupcakes and top if sprinkles if using.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 90mgSodium: 441mgCarbohydrates: 47gFiber: 1gSugar: 31gProtein: 4g