Vanilla Cupcakes

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Prep 15min (+35min cooling time)Bake 20-25minMakes 12

A good basic vanilla cupcake recipe is a must in anyone's repertoire. This one is not only super simple but also incredibly reliable – just make sure your butter is at room temperature and soft enough to make an indent when you press your finger into it lightly. The Vanilla Buttercream quantity will make enough for piping it onto your cupcakes, but if you prefer to spread it you only need to make half the quantity.


185g (1¼ cups) self-raising flour
165g (⅔ cup) caster sugar
125g butter, softened
80ml (⅓ cup) milk
2 eggs, at room temperature
2 teaspoons Queen Natural Vanilla Extract or Essence
Edible sprinkles of your choice (optional)

    Vanilla Buttercream

    250g salted butter, at room temperature
    2 teaspoons Queen Natural Vanilla Extract or Essence 
    60ml (¼ cup) thickened cream, plus extra if required
    350g icing sugar mixture, sifted


      1. Preheat the oven to 180°C (160°C fan-forced). Line a 12-hole 80ml (⅓ cup) muffin tin with paper cases.
      2. Place the flour, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined, creamy and very pale in colour. Spoon the mixture into the paper cases, dividing evenly.
      3. Bake for 20-25 minutes or until the cupcakes are golden and a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tin, then transfer to a rack to cool completely (this will take about 30 minutes).
      4. To make the Vanilla buttercream, use an electric mixer to beat the butter and vanilla , scraping down the side of the bowl when necessary, until very pale and creamy. Add the cream and beat on medium speed for 1-2 minutes or until very creamy. Add the icing sugar and beat on low speed until combined. Increase speed to medium-high and beat for 2-3 minutes or until light, creamy and a good spreading or piping consistency. Beat in another tablespoon of cream if the buttercream needs thinning slightly.
      5. Pipe or spread the buttercream onto the cooled cupcakes and decorate, if desired.

      Baker's Tip

      • These cupcakes will keep in an airtight container at room temperature in a cool spot for up to 2 days.

        Photography by Julie Renouf.