These classic soft vanilla cupcakes are light, tender, and gently sweet, with a fine crumb that stays moist for days. They are reliable, well balanced, and ideal for everyday home baking.
This recipe suits beginners and family baking alike, making it perfect for birthdays, bake sales, or simple weekend treats. The method is calm and forgiving, using familiar ingredients and clear visual cues.
Recipe Information
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 18 minutes
Total time: 33 minutes
Servings: 12 cupcakes
Ingredients
For the cupcakes
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125 g unsalted butter, softened
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125 g caster sugar
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2 medium eggs, at room temperature
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1½ teaspoons vanilla extract
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125 g self-raising flour
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2 tablespoons whole milk
For the vanilla buttercream
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150 g unsalted butter, softened
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300 g icing sugar, sifted
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1 teaspoon vanilla extract
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1 to 2 tablespoons whole milk
Step-by-Step Method
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Preheat the oven to 170°C fan. Line a 12-hole cupcake tin with paper cases.
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In a large bowl, beat the softened butter and caster sugar together until pale and creamy. This should take about 3 minutes.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gently fold in the self-raising flour until just combined.
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Add the milk and mix briefly to create a smooth, soft batter.
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Divide the mixture evenly between the paper cases, filling each about two-thirds full.
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Bake for 16 to 18 minutes, until the cupcakes are lightly golden and spring back when gently pressed.
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Remove from the oven and leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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To make the buttercream, beat the butter for 2 to 3 minutes until very soft and pale.
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Gradually beat in the icing sugar, followed by the vanilla extract and enough milk to create a smooth, spreadable consistency.
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Once the cupcakes are fully cool, decorate with the buttercream using a spoon or piping bag.
Baking Tips
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Soft butter is essential for a light texture. If it is too firm, the mixture may curdle.
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Avoid over-mixing once the flour is added to keep the cupcakes tender.
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Cupcakes are ready when they spring back lightly and a skewer comes out clean.
Variations
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Add finely grated lemon zest to the sponge for a citrus version.
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Replace vanilla buttercream with chocolate buttercream if preferred.
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The cupcakes can be left plain and dusted lightly with icing sugar.
Serving Suggestions
Serve as an everyday treat with tea or coffee, or decorate simply for children’s parties and family celebrations.
Storage and Reheating
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Store in an airtight container at room temperature for up to 3 days.
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Un-iced cupcakes can be frozen for up to 2 months. Defrost fully before decorating.
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Do not refrigerate unless the weather is very warm, as this can dry them out.
