Prep 15min (+35min cooling time)Bake 20-25minMakes about 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.
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)
125g butter, at room temperature
185g (1½ cups) icing sugar, sifted
1½ teaspoons Queen Natural Vanilla Extract or Essence
1-2 teaspoons milk (optional)
- Preheat the oven to 180°C (160°C fan-forced). Line a 12-hole 80ml (⅓ cup) muffin tin with paper cases.
- 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.
- 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).
- To make the Vanilla buttercream, use an electric mixer to beat the butter, icing sugar and vanilla in a medium bowl until very pale and creamy, adding a little milk to adjust the consistency if necessary.
- Spread the cooled cupcakes with buttercream and decorate with sprinkles, if desired.
- These cupcakes will keep in an airtight container at room temperature in a cool spot for up to 2 days.
Photography by Julie Renouf.