Yummy vanilla cupcakes…. easy cupcakes, the perfect base for many cupcakes. Whether you are hosting a party or just want to bake cupcakes for fun then you can’t go wrong with this recipe. It is popular among every crowd and it’s hard to say ‘no’ to a cupcake! Cupcakes are easy to make, taste great and you can finish it off with your choice of frosting and decorations.

Everyone wants to bake the perfect cupcake, light and fluffy with the perfect bounce. Here I am sharing a yummy and delicious vanilla cupcake recipe which my daughter bakes most of the time and of course cupcakes were very popular at my parents home during my childhood too. She’s definitely becoming the baker in the family now. Learning from me and testing out recipes to get everything perfect all the time. This recipe is ideal for anyone trying to bake cakes for the first time and you will find easy steps to get that perfect cupcake!

With just a few ingredients and a little patience vanilla cupcakes should be ready in no time. The ingredients required in this recipe are self raising flour, sugar, baking soda, unsalted butter, eggs, milk and vanilla extract. The best thing about this recipe is that it’s a easy one bowl recipe. So basically measure and add all the ingredients into a mixing bowl, the flour, sugar, eggs and butter, mix together until well combined. Then in go the milk and vanilla extract with another quick mix and your done. Easy as that, vanilla cupcake batter done. Then you are ready to fill the cupcake cases up and bake! You can use a stand mixer or even just a regular whisk or spatula.

A few more tips for vanilla cupcakes

Something to remember is that all ingredients apart from the baking soda, milk and vanilla extract are all the same weight. These ingredients include the flour, sugar, butter and eggs. So for a dozen cupcakes 2 large eggs or even 3 small eggs should be good enough. Weigh the eggs first, by cracking them in a bowl. Then use that measurement for the rest of the ingredients, the flour, sugar and butter. This will give you perfect cupcakes all the time! In this recipe the eggs weighed 125 grams so I used the same measurement for rest of the ingredients.

Use room temperature eggs, if you stores your eggs in the refrigerator then bring them to room temperature by submerging them in tap hot water for a few minutes. Use softened butter, you can do this by keeping the butter out on the counter at room temperature or even put it in the microwave for 10-15 seconds. Not to forget the milk, make sure that is room temperature too. Taking all these simple steps will give you a really good cupcake.

The flavor of the vanilla cupcakes of course comes from the vanilla extract that is used. For best flavors, use a good quality vanilla extract and not the bottled vanilla flavor. Also if you can get hold of vanilla pods then you can simply slice down the center of the pod and scrape seeds out.

Filling cupcake cases and baking!

When filling up the cupcake cases fill them 2/3 of the way up, don’t overfill as they need room to rise. You can fill them up using a ice cream scoop or even using a tablespoon.

To ensure the perfect bake preheat oven prior to putting the cupcakes in. Don’t over bake and don’t open the oven door whilst baking. Once the cupcakes turn a nice light golden color they are really done so that’s usually 15-17 minutes of baking. Use a skewer to check if they are done, the skewer should come out clean, if not then you can bake them for another minute or two. Cool them on a wire rack before decorating.

Here in this recipe my daughter made a vanilla buttercream to decorate the cupcakes. Of course you can decorate with whatever you like! These cupcakes were absolutely delicious, I loved them and kept eating away. Super yummy!

Cupcakes will stay good in a airtight container at room temperature for a few days and if they are frosted then best to refrigerate them. You can bring them out and let them come to room temperature for a few minutes just before serving.

How To Make Vanilla Cupcakes

Recipe by Shema Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking time

15

minutes

Easy Vanilla Cupcake Recipe

Ingredients

• 125 grams of self raising flour

• 125 grams of sugar

• 1/4 teaspoon of baking soda

• 125 grams of softened unsalted butter (room temperature)

• 2 large or 3 small eggs (room temperature)

• 2 tablespoons of whole milk (room temperature)

• 1/4 teaspoon of vanilla extract

• For vanilla buttercream

• 1 cup of room temperature softened unsalted butter

• 3 cups of icing sugar/powdered sugar

• 2 tablespoons of milk

• 1/4 teaspoon of vanilla extract

Directions

• Pre-heat oven to 180C/350F
• Weigh the eggs by cracking them into a bowl and use the weight of the eggs to measure out the flour, sugar and butter. In my recipe the eggs weighed 125 grams so I measured the same amount for the rest of the ingredients
• In a large mixing bowl or stand mixer with paddle attachment, sift in the flour, sugar and baking soda
• Add in the softened butter and eggs
• Mix ingredients until well combined, 2-3 minutes, you could also use a regular whisk or a spatula
• Add in the milk and vanilla extract
• Mix again for another minute
• Cupcake batter is done
• Line a cupcake tray with cupcake liners and fill the cases with batter 2/3 of the way up (don’t overfill)
• Bake in the oven for 15-17 minutes, you can use a skewer to check at 15 minutes, skewer should come out clean if not bake for another minute or two
• Transfer the cupcakes to a wire rack and let them completely cool
  
• Meanwhile you can make the frosting
• To make vanilla buttercream
• In a large mixing bowl or stand mixer with whisk attachment or using a electric hand whisk, add in the room temperature softened butter
• Beat the butter for 5 minutes until light, airy and pale in color
• Scrape down the bowl with a spatula while beating the butter to get a even mixing
• Add in the sifted powdered sugar in half cup increments beating for a minute for every half cup
• Keep beating until everything is well combined, once the buttercream starts to thicken up add in the milk and vanilla extract to thin out the consistency
• Mix again for another minute and then transfer buttercream to a piping bag with preferred nozzle tip
• Pipe the buttercream onto the cupcakes in whichever way you like
• Serve and enjoy!!!

Notes

• Cupcakes will stay good at room temperature without frosting in a airtight container for a few days or with frosting in the refrigerator for 1 week.

Check out this easy recipe for Victoria sponge cake