Vanilla Cupcakes with Vanilla Buttercream Frosting

by | Apr 5, 2017

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The humble vanilla cupcake with a splash of buttercream frosting is a classic. This vanilla cupcake recipe is easy to make, and perfect for anything from kids parties, to bake sales and afternoon tea. Just change the colour of the frosting and decorations to suit the event and you’re done. Easy.

Vanilla Cupcakes with Buttercream Frosting Recipe

The cupcake craze went ballistic a few years ago. Nowadays trendy food culture has moved away from cupcakes towards macarons, cronuts and even franken-milkshakes. But the humble vanilla cupcake with a smear or splash of buttercream frosting is a classic. This vanilla cupcake recipe is easy to make, and perfect for anything from kids parties, to bake sales and afternoon tea. Just change the colour of the frosting and decorations to suit the event and you’re done. Easy.

CLASSIC VANILLA CUPCAKES

Makes: 12 cupcakes       Difficulty: Easy

EQUIPMENT:

12-hole muffin tin

Cupcake cases

Piping bag with 1cm star nozzle

 

INGREDIENTS:

Cupcakes

200g Unsalted Butter, softened to room temperature
200g Caster Sugar, softened to room temperature
1 teaspoon Vanilla Extract
4 large eggs, lightly beaten
200g Plain Flour
1 pinch Salt
2 teaspoons Baking Powder
2 teaspoons Milk

Buttercream Frosting

170g Unsalted Butter, softened to room temperature
370g Icing Sugar Mixture
1 teaspoon Vanilla Extract
A few drops of food colouring of choice
Sprinkles

METHOD:

Preheat the oven to 160 degrees Celsius (140 fan-forced; 320F). Line a 12-hole muffin tray with patty cases.

To the bowl of an electric mixer add the soft butter and caster sugar. Cream together until they become pale and fluffy. Pour in the vanilla and slowly pour in the eggs with the beaters on. Mix until evenly combined. Don’t worry if the batter looks odd and curdled at this stage.

Sift in the flour and baking powder, and add a pinch of salt and the milk. Fold the ingredients together gently with a spatula until just combined.

Transfer the batter to each patty case with a spoon. Fill each one almost to the top.

Check the oven has reached the correct temperature. Set the kitchen timer for 25 minutes. Place the cupcake tray on the middle rack of the oven. The cupcakes are ready when the tops are light golden brown and spring back when lightly touched.

Remove cupcakes from the oven, take them out of the pan and let them cool on a wire rack.

Prepare the frosting: add the softened butter, vanilla and icing sugar to the bowl of an electric mixer. Beat together until the frosting becomes pale and fluffy. At first it might look really dry and even thump around the mixer, but as the butter distributes it will turn soft. It will take at least 5 minutes.

Split the frosting into different bowls for each colour you’ll make. Use just one or two drops of colouring to tint the buttercream. Stir together until the colouring is evenly mixed.

When the cupcakes are completely cool, fill a piping bag fitted with a star nozzle with frosting and pipe onto the cupcakes. Top with some sprinkles.

BAKING TIPS:

  • These cupcakes will keep for 1-2 days at room temperature in an airtight container.
  • If you feel the buttercream is too thick, beat more softened butter into the frosting.

Adapted from Baking Made Easy by Lorraine Pascale

Vanilla Cupcakes with Vanilla Buttercream Frosting
Vanilla Cupcakes with Vanilla Buttercream Frosting
This vanilla cupcake recipe is easy to make, and perfect for anything from kids parties, to bake sales and afternoon tea. Just change the colour of the frosting and decorations to suit the event and you’re done.
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Servings Prep Time Cook Time Passive Time
12cupcakes 20mins 25mins 45mins
Servings Prep Time
12cupcakes 20mins
Cook Time Passive Time
25mins 45mins
Ingredients
  • Vanilla Cupcakes
  • 200 g Unsalted Butter softened to room temperature
  • 200 g Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 4 Eggs lightly beaten
  • 200 g Plain Flour
  • 1 pinch Salt
  • 2 teaspoons Baking Powder
  • 2 teaspoons Milk
  • Vanilla Buttercream Frosting
  • 170 g Unsalted Butter softened to room temperature
  • 370 g Icing Sugar
  • 1 teaspoon Vanilla Extract
  • 2 drops food colouring
  • Sprinkles to decorate
Servings: cupcakes
Units:
Ingredients
  • Vanilla Cupcakes
  • 200 g Unsalted Butter softened to room temperature
  • 200 g Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 4 Eggs lightly beaten
  • 200 g Plain Flour
  • 1 pinch Salt
  • 2 teaspoons Baking Powder
  • 2 teaspoons Milk
  • Vanilla Buttercream Frosting
  • 170 g Unsalted Butter softened to room temperature
  • 370 g Icing Sugar
  • 1 teaspoon Vanilla Extract
  • 2 drops food colouring
  • Sprinkles to decorate
Servings: cupcakes
Units:
Instructions
  1. Preheat the oven to 160 degrees Celsius (140 fan-forced; 320F). Line a 12-hole muffin tray with patty cases.
  2. To the bowl of an electric mixer add the soft butter and caster sugar. Cream together until they become pale and fluffy. Pour in the vanilla and slowly pour in the eggs with the beaters on. Mix until evenly combined. Don’t worry if the batter looks odd and curdled at this stage.
  3. Sift in the flour and baking powder, and add a pinch of salt and the milk. Fold the ingredients together gently with a spatula until just combined.
  4. Transfer the batter to each patty case with a spoon. Fill each one almost to the top.
  5. Check the oven has reached the correct temperature, then place the cupcake tray on the middle rack of the oven and bake for about 25 minutes. he cupcakes are ready when the tops are light golden brown and spring back when lightly touched.
  6. repare the frosting: add the softened butter, vanilla and icing sugar to the bowl of an electric mixer. Beat together until the frosting becomes pale and fluffy. At first, it might look really dry and even thump around the mixer, but as the butter distributes it will turn soft. It will take at least 5 minutes.
  7. Split the frosting into different bowls if you're mixing more than one colour. Use just one or two drops of colouring to tint the buttercream. Stir together until the colouring is evenly mixed.
  8. When the cupcakes are completely cool, fill a piping bag with a nozzle fitted with frosting and pipe onto the cupcakes. Top with some sprinkles.
Recipe Notes
  • These cupcakes will keep for 1-2 days at room temperature in an airtight container.
  • If you feel the buttercream is too thick, beat more softened butter into the frosting.
Nutrition Facts
Vanilla Cupcakes with Vanilla Buttercream Frosting
Amount Per Serving
Calories 513 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 17g 85%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 138mg 46%
Sodium 92mg 4%
Potassium 43mg 1%
Total Carbohydrates 63g 21%
Dietary Fiber 1g 4%
Sugars 50g
Protein 4g 8%
Vitamin A 19%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

You might like our other cupcake recipes like Lemonade Cupcakes, Banana Cupcakes, Red Velvet Cupcakes and Chilli Chocolate Cupcakes. Check out our other easy baking recipes for more inspiration.

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