If you love the sweet, creamy flavour of vanilla cupcakes, then this is the post for you! I’m sure we can all agree that there’s nothing quite like a delicious homemade vanilla cupcake – its soft, airy texture and gentle sweetness make it perfect for any occasion.
Cupcakes made with vanilla
With its sweet yet mild flavour, it’s no wonder why this classic dessert is loved by so many across the globe. Whether you’re travelling around town searching for a bakery that sells them or carefully crafting your own in your own kitchen (Tip: use quality ingredients like real butter and vanilla bean paste), there’s something wonderfully special about biting into one of these fluffy little treats.
For about 12 servings, you will need the following ingredients:
- 175 g Self-Raising Flour
- 175 g Caster Sugar
- 175 g Butter (Softened or use margarine)
- 3 Eggs
- ½ tsp Baking Powder
- 1 tsp Vanilla Extract
- 175 g Butter (softened)
- ½ tsp Vanilla Extract
- 350 g Icing Sugar
- 2-3 tbsp Milk
- Pink Food Colouring
- Poppy or chia seeds (optional)
How to make vanilla cupcakes
Vanilla cupcakes baking tips
Use room-temperature eggs and butter to help the ingredients blend together more easily.
Try different types of frosting, such as chocolate buttercream or cream cheese, and experiment with different flavours and colours. Additionally, use festive sprinkles or edible flowers to add an extra touch of decoration to the finished cupcakes.
Common mistakes that people make when baking cupcakes are overmixing the batter or baking at the wrong temperature. Over-mixing the batter can make the sponge more dense and chewy, and we don’t want that!
Make sure you set the oven at the right temperature, so if you have a fan oven, it will be lower than a conventional oven. Details in the recipe are below.
Tips for even cupcake distribution
Even the distribution of cupcake batter is crucial to achieving a uniform and professional-looking batch of cupcakes. Here are some tips to ensure even cupcake distribution:
- Use an ice cream scoop – Instead of using a spoon, use an ice cream scoop to distribute the batter into the cupcake liners evenly. This ensures that each liner has the same amount of batter and results in evenly sized cupcakes.
- Use a scale – For even better accuracy in measuring, use a kitchen scale to weigh out the batter and ensure you get the same amount of batter in each cupcake liner.
- Fill cupcake liners halfway – Fill each cupcake liner only halfway with batter. This ensures that there is enough room for the cupcakes to rise and prevents them from overflowing.
- Tap the cake pan – After filling the cupcake liners, gently tap the cake pan on the counter. This helps to remove any air bubbles and ensures that the batter settles evenly in each liner.
By following these tips, you can ensure that your cupcakes are not only delicious but also uniform in size and appearance.
How to store cupcakes
To store cupcakes, place them in an airtight container at room temperature, and they will stay fresh for up to three days. You can also store them in the refrigerator for up to five days.
If the cupcakes are frosted, cover them loosely with plastic wrap, store them in the fridge, and let them come to room temperature before serving. Avoid stacking the cupcakes when storing or transporting them, as it can damage the frosting.
Always make sure the container is well-sealed, keeping the cupcakes from drying out or absorbing odours from the surrounding environment. If you want to store cupcakes for a longer period, it is best practice to freeze them (without the frosting) in a freezer-friendly, airtight container for up to three months. When ready to serve, thaw the cupcakes to room temperature and enjoy!
The Best Vanilla Cupcakes (Mary Berry’s)
- Preheat the oven to 180℃/160℃Fan/350℉/Gas 4 and line a muffin tin with 12 muffin cases.
- Put all the sponge mixture ingredients in a mixer or bowl and mix until smooth and evenly mixed.
- Divide the mixture among the paper cases and bake for 20-25 minutes until well risen and light golden brown. Transfer to a wire rack and leave to cool.
- Put the butter and half of the icing sugar into a bowl, and beat with an electric mixer until smooth. Add the vanilla extract and milk, and the remaining icing sugar. Beat again until light and fluffy.
- Place half of the mixture into another bowl and add a few drops of pink colouring. Mix together. In the other bowl add some poppy or chia seeds if using.
- Spoon the pink and non-coloured icings down opposite sides of a piping bag fitted with a plain or star nozzle. Then just twist the end of the bag to seal in the magic.
- Pipe swirls on top of each cupcake.