Vanilla Cupcakes
Soft, fluffy vanilla cupcakes topped with a simple silky buttercream — perfect for birthdays and beginners. The creaming method and room-temperature ingredients are what make them light.
by Culicious Kitchen
Ingredients
Cupcakes
- 150 g butter
- 150 g sugar
- 3 large eggs
- 150 g self-raising flour
- 2 tsp vanilla extract
- 1 tbsp milk
Buttercream
- 150 g butter
- 300 g icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Method
- 1
Preheat the oven to 180°C/350°F and line a 12-hole muffin tin with paper cases. Make sure your butter and eggs are at room temperature — cold ingredients won't cream properly and give dense cakes.
- 2
Beat the softened butter and sugar together with an electric mixer until pale, light, and fluffy, about 3-4 minutes. Don't rush this — beating in air now is what makes the cupcakes light.
- 3
Crack the eggs into a jug and beat them lightly. Add to the butter a little at a time, beating well after each addition. If it starts to look curdled/split, add a spoonful of the flour to bring it back together.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.