When my girls were younger, I always reached for a box mix when it was time to bake a cake. They were easy, convenient and we knew exactly what we were getting. But as I started cooking more from scratch, I wanted a homemade vanilla cupcake recipe I could rely on just as much.
After plenty of testing, this recipe became the one. Light, fluffy and full of vanilla flavour, these cupcakes have been part of our family baking ever since.
They’ve been taken to parties, shared with friends and decorated during school holiday playdates. A batch of cupcakes, some colourful icing, a handful of lollies and a few bowls of sprinkles could keep the girls and their friends busy for ages. Choosing the decorations was serious business!
Topped with creamy vanilla buttercream frosting, they’re a simple treat that’s always so good to share. If you usually reach for a packet mix like I did, give these a try.
More of a chocolate lover? Try my One Bowl Chocolate Cupcakes, too. They’re an easy melt-and-mix recipe with a lovely fudgy texture. The sort you’ll be asked to make again and again.
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Why You'll Love This Recipe
Soft, light and fluffy texture
Made with simple pantry staples
Easy enough for beginner bakers
Perfect for birthdays, parties and celebrations
Bakery-style results at home
Easy to customise with different frostings and decorations
Freezer friendly
A reliable family favourite you'll make again and again
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes. The cupcakes can be baked a day in advance and stored in an airtight container before decorating.
Can I freeze vanilla cupcakes?
Absolutely. Freeze the undecorated cupcakes in an airtight container for up to 3 months. Thaw at room temperature before frosting.
Can I use this recipe to make a cake instead?
Double the cupcake mixture and bake in a greased and lined deep 20cm round cake tin at the same temperature. Allow approximately 35–45 minutes, checking from 30 minutes, until a skewer inserted into the centre comes out clean.
What frosting works best with vanilla cupcakes?
Vanilla buttercream is a classic choice, but cream cheese frosting, chocolate buttercream or even a simple dusting of icing sugar also work beautifully.
How do I keep cupcakes soft and moist?
Store them in an airtight container at room temperature and avoid overbaking. The cupcakes should spring back lightly when touched and a skewer should come out clean.
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.
Ingredients
- 125g unsalted butter
- 100g caster sugar
- Pinch salt
- 1 teaspoon vanilla paste
- 2 eggs
- 120g Self Raising Flour
- 1 tablespoon milk
- 150g unsalted butter
- 1 ½ cups icing mixture
- 1 tablespoon cream
- ½ teaspoon vanilla paste
Instructions
- Preheat the oven to 160ºC (fan-forced) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat the butter, caster sugar, and salt on high speed for 3-5 minutes, or until pale and fluffy.
- Add the vanilla and mix until combined.
- Add the eggs, one at a time, mixing well after each addition.
- 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.
- Spoon the batter into the cupcake cases, filling them two-thirds full.
- Bake for 12-15 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cupcakes to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
- In a large mixing bowl, beat the butter with electric beaters until thick, fluffy, and pale. This can take up to 3-5 minutes.
- Add the vanilla and cream, then sift in ½ cup of icing sugar. Beat for 1 minute.
- Continue adding the remaining icing sugar, ½ cup at a time, beating for 1 minute after each addition.
- 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
449Fat
33 gSat. Fat
18 gCarbs
47 gFiber
0 gNet carbs
47 gSugar
25 gProtein
3 gSodium
92 mgCholesterol
104 mg