Vanilla cupcakes with buttercream icing

    40 min

    A simple and delicious recipe that is perfect for kids, family, parties, having guests round and are completely lovely. These small and delightful cakes are made to serve one person, but are made in different batches. Makes 12 but recipe can be halved to make 6.

    Bedfordshire, England, UK
    93 people made this

    Serves: 12 

    • 125g butter or margarine, room temperature
    • 125g caster sugar
    • 2 eggs
    • 125g self-raising flour
    • 1 teaspoon baking powder
    • a few drops of vanilla extract (optional)
    • Buttercream
    • 150g butter
    • 300g icing sugar
    • 1 tablespoon milk
    • 1 drop food colouring (optional)

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Line a tray with 12 cupcake cases.
    2. Put butter and sugar into mixing bowl and combine to make a creamy mixture.
    3. Crack eggs into jug and add a bit at a time to mixture; to stop curdling, add a bit of flour each time. Finally, add in the remaining flour.
    4. Once all the butter, sugar, eggs and flour are combined, add the baking powder and stir. Also, if you are using vanilla for taste, add it in as well. Put into 12 cupcake cases.
    5. Put into the oven until golden. Check to see if they are ready by placing a butter knife just inside the cake, if it comes out clean, they are ready, but if it comes out wet, then they are not ready.
    6. Once out of oven, leave to cool and make icing: Put the icing sugar into a bowl and add the butter. Cream together until a thick, creamy texture has been made. Add food colouring if using.
    7. Using a palette knife, spread icing onto the cooled cupcakes or use a piping bag to create a perfect swirl.

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    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Easy to make and very tasty.  -  10 Feb 2014


    IT IS SO GOOD RECIPE LOVE IT!!!!!!!!!!!!!!!!!  -  16 Feb 2016


    the bun mix is nice but the recipe for the butter cream is way too sickly  -  03 Mar 2018