Introduction
You’ll be amazed at how simple it is to achieve a light, fluffy, and perfectly sweet cupcake with this straightforward recipe. Using the all-in-one method means less washing up and more time enjoying these classic treats with rich vanilla buttercream. They are the ideal blank canvas for your favorite decorations and a guaranteed crowd-pleaser.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Ingredients
- 125g self raising flour
- 125g caster sugar
- 1/4 teaspoon baking powder
- Pinch of fine salt
- 125g soft butter
- 2 large eggs, beaten
- 1 teaspoon best quality vanilla extract
- 1 1/2 tablespoons full fat milk
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- FOR THE VANILLA BUTTERCREAM
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- 150g soft unsalted butter
- 300g icing sugar
- ½ teaspoon vanilla extract
- 1 tablespoon full fat milk
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- TO DECORATE
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- Sprinkles or sweets of your choice
Instructions
- Preheat your oven to 170°C (150°C fan) / 340°F / Gas Mark 3.5. Line a 12-hole muffin tin with paper cupcake cases.
- For the cupcakes, place the self raising flour, caster sugar, baking powder, salt, soft butter, beaten eggs, vanilla extract, and milk into a large mixing bowl.
- Using an electric mixer, beat everything together for 2-3 minutes until the mixture is very smooth, pale, and well combined.
- Divide the batter evenly between the 12 paper cases. Bake in the preheated oven for 18-22 minutes, or until the cupcakes are well risen, golden, and a skewer inserted into the center comes out clean.
- Remove the cupcakes from the tin and let them cool completely on a wire rack before frosting.
- For the buttercream, beat the soft unsalted butter in a clean bowl with an electric mixer for 2-3 minutes until very pale and creamy.
- Sift in half of the icing sugar and beat until combined. Add the remaining icing sugar, vanilla extract, and milk. Beat on a high speed for 3-5 minutes until very light, fluffy, and smooth.
- Pipe or spread the buttercream onto the cooled cupcakes and decorate immediately with your chosen sprinkles or sweets.
Variations
- Lemon Twist: Add the zest of one lemon to the cupcake batter and replace the vanilla in the buttercream with lemon juice for a zingy alternative.
- Flavor Infused Buttercream: Add a tablespoon of fruit curd (like raspberry or passionfruit) to the buttercream mix for a fruity swirl.
- Dessert Style: Crumble the cupcakes into a glass, layer with fresh berries and whipped cream for an easy trifle.
- Two-Tone Frosting: Divide the buttercream into separate bowls, tint with gel food colouring, and create a marbled or swirled effect when piping.
Tips for Success
- Ensure all your ingredients, especially the butter and eggs, are at room temperature before you start for a smoother batter.
- Avoid overmixing the cupcake batter once the flour is incorporated; mix just until smooth to prevent a dense crumb.
- For perfect buttercream, ensure your butter is soft but not melted, and always sift the icing sugar to avoid lumps.
- Fill cupcake cases only 2/3 full to allow space for the cakes to rise without spilling over.
Storage & Reheating
FAQ
Can I use plain flour instead of self raising flour?
Yes, but you must add 1 teaspoon of baking powder for every 125g of plain flour used.
My buttercream is runny. What went wrong?
This is usually because the butter was too soft or melted. Chill the bowl and beaters in the fridge for 10 minutes, then re-whip. Alternatively, add a little more sifted icing sugar.
How do I know the cupcakes are done baking?
The cupcakes should spring back when lightly touched in the center, and a skewer or toothpick inserted should come out clean with no wet batter.
Can I make these cupcakes ahead of time?
Absolutely. Bake and cool the cakes completely, then freeze them (unfrosted) in an airtight container for up to 2 months. Thaw at room temperature before frosting.
Why is my batter curdled?
This often happens if ingredients are cold. Don’t worry, just continue mixing; the batter will usually come together once the flour is added.
Can I make mini cupcakes with this recipe?
Yes, reduce the baking time to 10-14 minutes. The recipe should yield approximately 24 mini cupcakes.