Easy Homemade Vanilla Cupcakes

These light and fluffy vanilla cupcakes are soft, tender and melt-in-your-mouth delicious. The perfect treat for birthdays, celebrations or an easy sweet bake any day of the week. If you’ve been relying on packet mixes, it’s time to try this easy homemade vanilla cupcake recipe made completely from scratch.

With a beautifully soft crumb, rich vanilla flavour and just the right amount of sweetness, these cupcakes deliver bakery-quality results every single time. They’re simple enough for beginner bakers, yet impressive enough for special occasions.

Whether you’re making birthday cupcakes for the kids, baking for a party or simply craving a classic vanilla treat, this foolproof recipe guarantees rave reviews. Once you try these homemade vanilla cupcakes, there’s no going back. They’re a true family favourite and absolutely irresistible.

cupcakes, party, party food, cakes, muffins,

dessert

Australian

Yield: 9

Author: Ange Zahn

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The Best Vanilla Cupcakes

These vanilla cupcakes are everything you want in a cupcake—light, fluffy, and packed with delicious vanilla flavour. They’re so easy to make and taste way better than any packet mix! Whether you’re baking for a birthday, a special occasion, or just because, this recipe guarantees perfect cupcakes every time.

Prep time: 10 MinCook time: 15 MinInactive time: 30 MinTotal time: 55 Min

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Ingredients

Vanilla Cupcakes:

• 125g unsalted butter
• 100g caster sugar
• Pinch salt
• 1 teaspoon vanilla paste
• 2 eggs
• 120g Self Raising Flour
• 1 tablespoon milk

Buttercream Frosting:

• 150g unsalted butter
• 1 ½ cups icing mixture
• 1 tablespoon cream
• ½ teaspoon vanilla paste

Instructions

Vanilla Cupcakes

1. Preheat the oven to 160ºC (fan-forced) and line a muffin tin with cupcake liners.
2. In a mixing bowl, beat the butter, caster sugar, and salt on high speed for 3-5 minutes, or until pale and fluffy.
3. Add the vanilla and mix until combined.
4. Add the eggs, one at a time, mixing well after each addition.
5. Sift in the flour and pour in the milk. Mix on low speed until just combined. Scrape down the sides of the bowl to ensure everything is incorporated.
6. Spoon the batter into the cupcake cases, filling them two-thirds full.
7. Bake for 12-15 minutes, or until a skewer inserted into the centre comes out clean.
8. Allow the cupcakes to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

Buttercream Frosting

1. In a large mixing bowl, beat the butter with electric beaters until thick, fluffy, and pale. This can take up to 3-5 minutes.
2. Add the vanilla and cream, then sift in ½ cup of icing sugar. Beat for 1 minute.
3. Continue adding the remaining icing sugar, ½ cup at a time, beating for 1 minute after each addition.
4. Beat until the frosting is smooth, light and creamy.

Notes

• Use room temperature ingredients – Butter, eggs and milk blend better at room temp, creating a smooth and even batter.
• Cream the butter and sugar well – Beat until pale and fluffy (at least 3-5 minutes) to incorporate air for light, tender cupcakes.
• Don’t overmix the batter – Once you add the flour, mix until just combined to avoid dense cupcakes.
• Fill cupcake liners properly – Aim for two-thirds full to allow room for rising without overflowing.
• Check for doneness – Insert a skewer into the centre; if it comes out clean, they’re done! Avoid overbaking for soft, moist cupcakes.
• Cool completely before frosting – Warm cupcakes = melted buttercream! Let them cool on a wire rack for the best results.

Nutrition Facts

Calories

449

Fat

33 g

Sat. Fat

18 g

Carbs

47 g

Fiber

0 g

Net carbs

47 g

Sugar

25 g

Protein

3 g

Sodium

92 mg

Cholesterol

104 mg

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