The Best Vanilla Cupcake Recipe

I feel like everyone should have a go-to recipe for vanilla cupcakes. They’re a classic bake that’s super delicious and fun to make, but also simple and easy to customise for any occasion. So if you are new to baking this recipe is definitely a perfect beginner-friendly recipe.

In the past, I have made many dozens of cupcakes and let’s just say in the early stages my cupcakes weren’t always perfect. Sometimes the tops of my cupcakes would look like volcanoes or the cupcakes would turn out really dry and over-baked at the bottom. Basically, I’ve had many failed attempts in the past, but have also learnt a lot of tips and techniques along the way, so the journey has definitely been worth it. Once you understand the basics of making vanilla cupcakes you’ll understand how easy and simple it is to make perfect cupcakes every time.

A while ago on my Instagram, I posted a video of my vanilla cupcakes not realising the number of messages I would have, asking for the recipe. So here it is my classic vanilla cupcake recipe topped with delicious creamy whipped cream and sprinkles. 

_{If you are confident and ready to start baking the quantities of each ingredient will be listed at the end of this post or you can click the “Jump to Recipe” button at the top of the page to take you straight to the recipe card. This post is full of helpful tips as well as frequently asked questions when making cupcakes. So I’d definitely recommend reading through first if you have never made cupcakes before.}

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What Equipment Do You Need to Make Cupcakes?

To make cupcakes specialist equipment is not necessary as most kitchens will already have the essential equipment. The first is a large mixing bowl, it doesn’t have to be fancy any bowl large enough should work. When making cupcakes I do recommend using an electric whisk because it helps incorporate a lot more air helping the cupcakes to rise. You can find a handheld electric mixer for as little as £15 on Amazon! The next piece of equipment needed is a cupcake tin, you want to make sure you’re using a cupcake or muffin tin, rather than a fairy cake tin or bun tin as these tins are slightly smaller than a regular cupcake tin. 

You will also need cupcakes or muffin cases. Buying the correct cases is important as the cases help retain the characteristic cupcake shape but also help retain the moisture and freshness of the cupcakes. Using fluted or foil cases are perfect, you could also use reusable silicone case if you have those as they will work just as well too.

To measure out the quantities of each ingredient you will need a digital measuring scale, once again you can find affordable ones online. Remember baking is a science, so it’s important to follow the measurements for each recipe precisely. 

Recommended Equipment

Cupcake tin 

Cupcake Case

Mixing Bowls

Measuring scales

Electric hand mixer

Stand mixer

Measuring spoons

Spatula

Piping bags

Piping Nozzle– Wilton 1M

Ingredients

Before making the cupcake batter it’s a good idea to prepare your ingredients. There’s nothing worse than finding out you haven’t got enough flour or eggs for the recipe halfway through. 

• Caster Sugar- also known as superfine sugar or castor sugar in the US is basically finely ground granulated sugar. Caster sugar isn’t as fine as icing sugar (confectioners sugar) I would say the texture is in between granulated and icing sugar.
• Butter or Baking Spread- When making cupcakes I like to use baking spreads like Stork or Tesco Baking spread for the sponge only. It’s super important to use room-temperature butter or spread that has softened because it will combine a lot easier with the rest of the ingredients.
• Eggs- For all my recipes I use large UK eggs. It’s always best to use room-temperature eggs as they will combine better with the rest of the ingredients.
• Self-Raising flour- To help the cakes rise I use self-raising flour because it already has baking agents already mixed in.
• Vanilla Extract- For a little flavour use extracts or paste rather than essence as extracts and pastes are a lot stronger.
• Milk- Sometimes I like to add a few tablespoons of milk to the batter to help loosen it. I also think it helps make the sponge more fluffy and light once baked.

How to make the Cupcake Batter?

Step 1:

In a large bowl add the softened butter/baking spread and the caster sugar. Using an electric hand-held mixer whisk together for around 2-3 minutes until light and fluffy (the butter should look slightly paler in colour). If you are using a stand mixer use the paddle attachment instead. If you don’t have an electric mixer use a metal spoon, as the metal spoon will incorporate more air than a wooden spoon and mix for a little longer until your butter and sugar is light a creamy.

Step 2:

Next, it’s time to add in the eggs and the vanilla. Whisk for a further 2 minutes until everything is evenly combined. If you are mixing with a spoon by hand add two eggs at a time to prevent the eggs from cuddling

Step 3:

Then add the sifted self-raising flour and Bicarbonate of soda and mix for a few seconds until everything is well combined. Once you have added the flour it is important to not over-mix as we don’t want to develop too much gluten.

Step 4:

Next scrape down the edges of the bowl using a spatula and add in the milk. Then whisk for a further few seconds until everything is incorporated. 

Baking The Cupcakes 

Once you have made the cupcake batter it is time to divide the mixture between the cupcake cases. Fill each cupcake case 2/3 of the way, I like to use two tablespoons to scoop the batter into each case. You can use whatever method you find easier, whether that’s using an ice cream scoop or a piping bag it’s entirely up to you. This recipe makes around 20-24 cupcakes.

After filling each cupcake case it is time to bake them in a preheated oven at 160C Fan for around 19-22minutes. You will know they’re done by gently pressing the tops, the sponge should spring back if they are done, or you can insert a skewer in the middle, if the skewer comes out clean then they are done.

Once they have finished baking allow them to cool completely before decorating. If you try to decorate them when they are warm the buttercream or whipped cream will melt off.

Oven Tips & Tricks

• Turn on the oven before you start making the cupcake batter. It’s really important that the temperature of your oven is at the correct temperature before you put the cakes in.
• Once you have made the cupcake batter bake the cupcakes immediately, this is because the raising agents (Bicarbonate of soda) begin to activate as soon as they are combined with liquids. 
• Another tip is to avoid opening the oven door while the cupcakes are baking. Opening the oven door reduces the oven temperature and can cause the cupcakes to sink in the middle as well as dry them out. Do however check just before the end bake time to see how the cupcakes are baking.
• Test for doneness- when you insert a skewer through the middle of the cupcake the skewer should come out clean. Or you can gently press the top of the cupcake, if the sponge springs back the cupcakes are done.
• My final oven tip is to use the baking times provided as a guide. Temperatures vary widely from different appliances, some have hot spots or their temperatures run a lot higher than other ovens. Being aware of this will ensure the best results every time. If you are not sure what the exact temperature inside your oven is try using an oven thermometer as the dial on the oven could be slightly off. For example, my new oven runs a little hotter than my previous oven. Also in my previous oven, I sometimes had to turn the tin around halfway through baking to prevent one side from burning because of the hot spot in the corner.

Can I Use Salted Butter For Cupcakes?

I always prefer to use unsalted butter or baking spread because that way I can have full control of the salt levels. You can get away with salted butter in your cake sponge, the taste might not be that noticeable. However, I wouldn’t recommend using it in the buttercream as you will definitely be able to taste the saltiness. 

Do I Have To Use An Electric Whisk?

You don’t have to, but I’d definitely recommend using one if you have one. By using an electric whisk you are able to incorporate a lot more air, this will help the cupcakes rise a lot more in the oven which will result in the cupcakes rising all the way to the top of the cases leaving a beautiful dome. If you don’t have an electric whisk try using a metal spoon as the metal spoon should help incorporate a bit of air. You will have to use a bit of elbow grease to make those cupcakes light and fluffy, but it will definitely be worth it.

Can I Make The Recipe Smaller?

Yes of course you can, I understand this recipe does make quite a lot of cupcakes. Feel free to divide the recipe in half or double it if you’re planning on having a party.

Decorating Ideas

I wanted to make a super light treat for this recipe, so I decided to decorate my cupcakes with homemade whipped cream frosting because of how light and creamy it is. However, if you want to decorate yours with classic American buttercream go ahead you could even colour the frosting with a bit of food colouring if you want to have a themed party. I also decorated mine with 100s and 1000s Sprinkles because I thought they would make the cupcakes look elegant and pretty.

You could decorate your cupcakes with…

• Chocolate ganache
• Funfetti Sprinkles
• Smarties
• Walnuts
• Chocolate Chips
• Fresh Fruit
• Freeze Dried Raspberries 

The list is endless.

Print Recipe

The Best Vanilla Cupcake Recipe

Author: sabsbakes Cuisine: British Courses: Baking Basics, Best Baking Recipes, Cupcakes, Party Treats Recipe Keys: V Vegetarian

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 20

Best Season: Suitable throughout the year

Description

Easy delicious vanilla cupcakes topped with a light and creamy whipped cream frosting and sprinkles. 

Ingredients

Servings

Cupcakes

• 220 grams Butter/Baking spread (Room Temperature)
• 220 grams Caster Sugar
• 4 Eggs
• 1.5 teaspoon Vanilla Extract
• ¹⁄₄ teaspoon Bicarbonate of soda
• 220 grams Self-Raising Flour
• 2 tablespoons Full Fat Milk

Whipped Cream Frosting

• 300 milliliters Double cream (Heavy Cream)
• 5 teaspoons Icing Sugar (Confectioner Sugar)
• 1 teaspoon Vanilla Extract

• Sprinkles (100s & 1000s)

Instructions

1. Start by preheating the oven to 160C Fan.

2. Whisk the butter and sugar together until light and fluffy for around 2-3 minutes.

3. Next, add in the eggs and whisk till combined.

4. Then add the vanilla extract and continue to whisk until everything is evenly combined.

5. Add the self-raising flour and bicarbonate of soda. Then mix until thoroughly combined (try to avoid over-mixing the flour).

6. Then divide the mixture evenly into each cupcake case. Filling each case 2/3 of the way.

7. Bake in the oven at 160C fan for 19-22 minutes. Once baked allow to cool thoroughly before decorating.

8. I decorated my cupcakes with whipped cream frosting and sprinkles for this recipe. To make the whipped cream frosting add the double cream, icing sugar and vanilla. Then whisk until stiff peaks form.

9. Then add the whipped cream to a piping bag with a Wilton 1M Nozzle or any star nozzle you like.

10. Pipe whipped cream onto each cupcake, then decorate with sprinkles of your choice.

11. Once decorated enjoy.

Note

You can half or double the recipe, depending on how many cakes you’d like and the size of your muffin cases.

Keywords: vanilla cupcakes, baking basic, cupcake recipe