Enjoy the simple things in life. Like the perfect vanilla cupcake. Make Silver Spoon’s easy vanilla cupcake recipe, your go-to cupcake of choice. With the lightest, fluffy vanilla sponge topped with the smoothest, vanilla buttercream, courtesy of Silver Spoon Icing Sugar, you are on to a winner.
Why Bake Our Vanilla Cupcakes?
Light and moreish, this is just what you are looking for in a fluffy vanilla cupcake recipe. You are definitely going to want to snuffle more than one of these vanilla cupcakes, for research purposes obviously…
Sneak a peek at our ‘how to make vanilla cupcakes’ video for extra tips and find out below how you can make our delicious easy vanilla cupcakes from scratch!
If you are looking for a quick shortcut for your buttercream with maximum flavour, try Silver Spoon's new Creamy Vanilla Flavour icing sugar or Chocolate Fudge Flavour icing sugar and simply beat together with butter, following the instructions on pack for a delicious, speedy frosting.
Tips for making the best homemade vanilla cupcakes:
1. Do not overfill your cupcakes For the perfect-shaped cupcake with a lovely golden dome, only fill 2/3 to 3/4 of the way up the cupcake liner. If it's too full it looks messy and sometimes, it can even sink. As a rule, we say it's better to underfill rather than overfill.
2. Best buttercream for cupcakes We recommend using our delicious vanilla buttercream recipe, but if you're after something a little different on top of your vanilla cupcakes, try out our citrus buttercream or maple buttercream.
3. How do I store my vanilla cupcakes? Once your cupcakes are cool, get them into an airtight container as soon as possible. Cupcakes can last for around 4 days before losing their freshness. Cupcakes with buttercream/frosting on top will need to be stored in the fridge.
If you loved this bake, check out our full selection of cupcake recipes that will not disappoint.
Preheat the oven to 180°C/160°C/gas mark 4 and line a 12-hole muffin tin with cupcake cases.
Step 2
Cream together the butter and sugar in a bowl until pale and fluffy. Add the eggs one at a time followed by a tablespoon of the flour mix to prevent curdling and keep the batter smooth. Stir in the vanilla extract.
Step 3
Fold in the remaining flour then divide the mixture evenly between the paper cases.
Step 4
Bake in the oven for 18-20 minutes or until a skewer comes out clean. Leave to cool on a cooling rack.
Step 5
To make the buttercream beat together the softened butter, vanilla bean paste and half the icing sugar until smooth. Add in the remaining icing sugar and milk and mix again until soft and fluffy.
Step 6
Fill a piping bag fitted with a star nozzle with the buttercream and pipe swirls onto the cupcakes to finish.
Tip: Leave plain or decorate however you wish. Try topping with sprinkles, fresh fruit or even a swirl of toffee sauce.
Ingredients
MetricImperial
For the Cupcakes
150gUnsalted butter (softened)
150gSilver Spoon Caster Sugar
3Eggs (medium)
150gAllinson's Self Raising Flour
1 1/2 tspNielsen-Massey Vanilla Extract
For the Buttercream
125gUnsalted butter (softened)
1 1/2 tbspNielsen-Massey Vanilla Bean Paste
250gSilver Spoon Icing Sugar
1/2 tbspMilk
Utensils
Cupcake case
Mixing bowl
Wooden spoon
14 Baker Ratings
We genuinely value all the feedback we receive on our recipes and take great care to read your comments, test the recipes, and make updates. We're happy to share that this recipe has been refreshed to make it even more delicious. Thank you for helping us improve! Happy Baking! Baking Mad x
