Vanilla cupcakes

Vanilla cupcakes

Classic vanilla cupcakes are hard to beat – especially our sweet and fluffy versions, topped with light, buttery frosting. Make them for a celebration or simply as a treat to have with your afternoon cuppa
  • Total:
  • Serves: 12 persons



  1. Step 1

    Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole cupcake tin with paper cases.
  2. Step 2

    Beat the sugar and butter in a bowl until pale and creamy. Whisk in the eggs, one at a time, then fold in the flour to make a smooth batter. Stir in the vanilla and milk.
  3. Step 3

    Divide the batter between the cases and bake for 20-25 minutes or until well risen and the cupcakes spring back when pressed. Cool on a wire rack.
  4. Step 4

    Beat together the icing ingredients until pale and fluffy. Transfer to a piping bag with a star nozzle to pipe over the cooled cupcakes, or smooth over the tops using a palette or cutlery knife. The cupcakes will keep for four days in an airtight container.