Muffins and Loaf Cakes

Vanilla Cupcakes

Every baker needs a dependable vanilla cupcake: a light, buttery sponge and a generous swirl of vanilla buttercream. We beat the frosting for longer than seems necessary, because that's when it turns pale, airy and less sugary on the tongue. Perfect for birthdays, and just as good for an ordinary Sunday.

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Vanilla Cupcakes — the finished dish
Prep
30 min
Cook
20 min
Rest
45 min
Total
1 h 35 min
Servings
12
Level
Easy
Per serving
370 kcal

Ingredients

For the cupcakes

  • What to use instead

    Use the seeds of half a vanilla pod instead of extract for pretty black specks in the frosting.

For the buttercream

Makes: 12 cupcakes

Method

  1. Step 1: Prepare the tin

    Heat the oven to 175°C (350°F) and line a 12-hole muffin tin with paper cases.

  2. Step 2: Cream butter and sugar

    Beat the soft butter with the sugar for 3–4 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla.

  3. Step 3: Add flour and milk

    Mix the flour with the baking powder and salt. Add to the butter mixture on low speed in three additions, alternating with the milk, just until smooth.

  4. Step 4: Bake the cupcakes

    Fill the cases two-thirds full; an ice cream scoop makes this easy. Bake for 18–20 minutes, until barely golden, springy to the touch and a skewer comes out clean.

  5. Step 5: Cool completely

    Leave in the tin for 5 minutes, then cool completely on a rack, at least 40 minutes. Frosting melts on warm cupcakes.

  6. Step 6: Whip the buttercream

    Beat the soft butter for 3 minutes until pale. Add the powdered sugar in batches on low speed, then the milk, vanilla and salt. Beat on high for another 3–5 minutes, until almost white and fluffy.

  7. Step 7: Pipe the frosting

    Spoon the buttercream into a piping bag fitted with a star nozzle and pipe a tall swirl onto each cupcake, working from the edge towards the centre.

Tips & variations

  • Tip

    If the buttercream is too soft to pipe, chill it for 10–15 minutes and give it a quick beat.

  • Variation

    For berry buttercream, replace the milk with 2 tbsp thick raspberry or strawberry purée.

  • Swap

    Use the seeds of half a vanilla pod instead of extract for pretty black specks in the frosting.

  • Storage

    Frosted cupcakes keep in an airtight container in the fridge for up to 3 days; take them out 30 minutes before serving so the frosting softens.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 12 servings
Energy370 kcal4,440 kcal
Protein3 g36 g
Fat19 g228 g
Carbohydrates45 g540 g

Approximate values calculated from standard ingredient data.

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