Vanilla Cupcakes

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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)

    Vanilla Buttercream
    125g butter, at room temperature
    185g (1½ cups) icing sugar, sifted
    1½ teaspoons Queen Natural Vanilla Extract or Essence
    1-2 teaspoons milk (optional)


      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, icing sugar and vanilla in a medium bowl until very pale and creamy, adding a little milk to adjust the consistency if necessary.
      5. Spread the cooled cupcakes with buttercream and decorate with sprinkles, if desired.

      Baker's Tips

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

        Photography by Julie Renouf.