From cupcake days at school to birthday parties and other celebrations - this recipe for Classic Vanilla Cupcakes is an absolute winner. They are easy to prepare, quick to bake and are super delicious. Decorate them however you like or get the kids to help out!
We all need a go-to cupcake recipe, and after making this one a few times, I'm sure you'll have my Classic Vanilla Cupcakes memorised for even faster production time. (The night before 'cupcake day' at school, am I right?)
If you're looking for other sweat treats for your next birthday party or celebration, check out my Classic Banana Tray Cake - ideal for feeding a crowd. I know you'll also love my easy No-bake Rainbow Slice - save time and prepare it the day before!
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Ingredient notes:
- Eggs: As always, I use standard size 7 eggs in my baking.
- Caster sugar: Caster sugar has finer granules than normal white sugar, which means it dissolves faster than granulated sugar while being creamed with butter.
- Vanilla extract: I like using vanilla extract, as it is stronger than vanilla essence (because it's a natural product). Having said that, it is more expensive and vanilla essence is totally ok to use.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line a 12-cup muffin tin with cupcake cases.
Cupcakes: Cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well after each addition.
Add half of the milk and mix to combine. Sift in the flour and baking powder and fold everything together.
Add the oil and remaining milk, then gently fold everything together until just combined. Distribute the mixture evenly between the 12 cupcake cases.
Bake for 15 - 18 minutes until the cupcakes are just starting to colour on top and are cooked through. Once cooked, remove from the oven and allow to cool while you make the icing.
Icing: Whip the softened butter for 2 minutes until pale. Add the icing sugar, milk and vanilla essence. Whip on a high speed until light and fluffy, scraping down the sides as you go.
Spread or pipe the icing over the cooled cupcakes then add the sprinkles.
Hint: Add a few drops of food colouring if you want coloured icing.
Recipe FAQs:
Vanilla extract is a natural product, that is less produced and provides a purer vanilla flavour. Whereas essence is synthetic (made to imitate a vanilla taste), so it usually actually contains little or no real vanillin. It's still absolutely fine to use vanilla essence baking, you may just need to adjust the amount to suit your tastes.
There are a few elements you need to get right to perfect buttercream icing, including using room temperature butter, making sure the butter is well whipped before adding the icing sugar and if possible, using a stand mixer with the right attachments. You can even make buttercream icing ahead of time, storing it in an airtight container in the fridge for up to two weeks.
Storage:
Store any leftover cupcakes in an airtight container in the pantry for up to three days.
These cupcakes will also freeze well! The best time to freeze them is just after they have cooled to room temperature. You can store them in an airtight container in the freezer for 1-2 months.
Top tips:
It is essential to cream the butter well before adding the eggs.
Related Recipes:
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Classic Vanilla Cupcakes
From cupcake days at school to birthday parties and other celebrations - this recipe for Classic Vanilla Cupcakes is an absolute winner.
Ingredients
- 125g butter, softened
- ¾ cup caster sugar
- 1 tsp vanilla
- 2 eggs
- 1 tsp oil
- ¾ cup milk, at room temperature
- 1 ¼ cups plain flour
- 1 tsp baking powder
Buttercream Icing
- 100g butter, softened
- 2 cups icing sugar
- 1 Tbsp milk
- 1 ½ tsp vanilla essence
- 1 Tbsp sprinkles
Instructions
- Preheat the oven to 170°C fan bake. Line a 12-cup muffin tin with cupcake cases.
- Cupcakes: Cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add half of the milk and mix to combine. Sift in the flour and baking powder and fold everything together.
- Add the oil and remaining milk, then gently fold everything together until just combined.
- Distribute the mixture evenly between the 12 cupcake cases.
- Bake for 15 - 18 minutes until the cupcakes are just starting to colour on top and are cooked through. Once cooked, remove from the oven and allow to cool while you make the icing.
- Icing: Whip the softened butter for 2 minutes until pale. Add the icing sugar, milk and vanilla essence. Whip on a high speed until light and fluffy, scraping down the sides as you go.
- Spread or pipe the icing over the cooled cupcakes then add the sprinkles.
Notes
- It is essential to cream the butter well before adding the eggs.
- Add a few drops of food colouring if you want coloured icing.
- You don't have to use buttercream icing on these cupcakes, simply use a normal icing recipe.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 73mgSodium: 182mgCarbohydrates: 42gFiber: 0gSugar: 32gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Sandra says
I have made cupcakes using the reverse creaming method. You lightly beat the flour, sugar, baking powder and the softened butter until it resembles sand. Then you add the wet. Makes a lovely texture and a flatter top. So much easier than creaming the butter and sugar.
Savana says
Hello,
I just wanted to confirm if this is recipe is self raising flour or plain flour?
Thank you, I look forward to hearing from you.
Kind Regards,
Savana Falzon
VJ cooks says
Hi Savana, this recipe uses plain flour. The baking powder is the rising agent. I've amended the recipe card to clarify.
Sara says
I don't know what I did wrong, but I creamed the butter and sugar until pale and fluffy (in my stand mixer), then added the eggs one at a time. But then when I added the half the room temp milk (I set it out for an hour to warm up from the fridge), the mixture split?? I threw it out and started again but the same thing happened?
VJ cooks says
Oh I"m sorry to hear that. I have had the mixture split before, however when I baked them they turned out fine. Given the milk had already been at room temperature the only other thing I can think of was that the butter might have been cooler than the milk which cause the mixture to split? If it does happen next time just keep going and bake them.
Dena says
Hi,
Can these cupcakes be frozen?
Hoping to make ahead of time
VJ cooks says
Absolutely. I'll add that to the post 🙂