Easy vanilla cupcakes recipe! fluffy, spongy, light, delicious, and just perfect. This cupcakes recipe is simple and the best. Let me show you how to make cupcakes from scratch in quick steps.
Prep Time25 minutesmins
Cook Time15 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American, British, Canadian, International
Here's how to make cupcakes from scratch:Start by measuring out the ingredients and bring the butter and eggs to room temperature.Preheat oven at temperature of 160C (140C Fan).Add the butter and sugar into a mixing bowl and cream with an electric mixer till it is light and fluffy. This takes about 10-15 minutes.
Break the eggs in a separate bowl, add vanilla extract and whisk. Add the egg mixture into the creamed butter and sugar and mix on high speed for 2 minutes.
Add in the flour and fold in with a spatula, when it has come together, use the electric mixer to whisk for few seconds.
Put cake cups in a cupcake pan then using an ice cream scoop, scoop the cake batter into the cupcake cases.Don't overfill the cake cups. Fill it not more than ⅔.
Bake cupcakes in a preheated oven at a temperature of 160C (140C fan) for 15 minutes or till toothpick when inserted comes out clean.Bring out and leave to cool in the pan for 5 minutes before transferring onto a cooling rack. While cupcakes are cooling, make the buttercream icing.
For the Cupcakes Icing (Frosting)
Add butter in a mixing bowl and beat with an electric mixer for 2minutes. Add half of the icing sugar and beat till it combines with the butter then add the remaining half of the icing sugar, the vanilla extract, and milk.Mix the buttercream till it's light and fluffy.
Pipe buttercream on cupcakes
Video
Notes
Tips for making Perfect Cupcakes
For best results, weigh the ingredients using a measuring scale rather than cups.
Sift the flour before use for fluffy cupcakes.
Bring eggs to room temperature before use.
If you don’t have self raising flour you can make it by adding a teaspoon of baking powder to every 125g of all-purpose (plain flour).
Don't rush the creaming process, cream the butter and sugar till it's light and fluffy so you have light and fluffy cupcakes.
Don't overfill the cake cups as they will rise in the oven. Fill it not more than ⅔ of the case.
Bake on
Don't overbake. The top of the cupcakes should be light-colored and not browned.
Leave cupcakes to cool completely before covering with buttercream icing.
You can use other flavors of buttercream such as lemon butter icing if you wish.
If you don't have a piping bag, you can make do with a Ziploc.
Don't have a nozzle tip? You can spoon the buttercream frosting on with a spatula or ice cream scoop.
If making fairy cupcakes adjust the baking time as they bake faster.