Vanilla Cupcakes

Name: Vanilla Cupcakes
Total time: 1 h 6 min
Yield: 4 servings
Ingredients: 100 g Unsalted butter; 100 g Caster sugar; 2 piece Egg; 1 tsp Vanilla extract; 120 g Plain flour; 1 tsp Baking powder; 1 pinch Salt; 60 ml Whole milk; 75 g Unsalted butter; 150 g Icing sugar; 0.5 tsp Vanilla extract

1 hr 6 min · 14 min active · makes ~720 g · Easy

Vanilla cupcakes with whole milk and butter create a tender crumb and rich flavor. Small-batch recipe makes six cupcakes with classic vanilla extract seasoning.

See more →

Vanilla Cupcakes

Vanilla cupcakes with whole milk and butter create a tender crumb and rich flavor. Small-batch recipe makes six cupcakes with classic vanilla extract seasoning.

See more →

TOTAL TIME

1 hr 6 min

ACTIVE TIME

14 min

QUANTITY

~720 g

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/9

Tools0/13

Ingredients

0/9 gathered · 4 servings

175g

100g

2piece

1.5tsp

120g

1tsp

1pinch

60ml

150g

#	Quantity	Notes	State
1	175g	—	—
2	100g	—	—
3	2piece	—	—
4	1.5tsp	—	—
5	120g	—	—
6	1tsp	—	—
7	1pinch	—	—
8	60ml	—	—
9	150g	—	—

Tools

17 items

Serveware

1 item

Procedure

25 steps

1 of 25

Turn the oven on to 180 °C and let it come fully up to temperature.

180°C

⏱ 10 min

2 of 25

Sit 6 paper cases in the holes of the muffin tin.

⏱ 30s

3 of 25

Put 100 g of the softened butter into a large mixing bowl.

Unsalted butter · 100 g

⏱ 5s

ResultUnsalted butter

4 of 25

Add the caster sugar to the butter.

Caster sugar · 100 g

⏱ 5s

ResultUnsalted butter and caster sugar

5 of 25

Beat the butter and sugar vigorously with the whisk for about 4 minutes, until very pale, light and fluffy, scraping down the bowl halfway through.

⏱ 4 min

ResultPale creamed butter and sugar

6 of 25

Crack in the eggs one at a time, beating well with the mixer after each until fully incorporated.

Egg · 2 piece

⏱ 40s

ResultPale creamed butter and sugar and egg

7 of 25

Add 1 tsp of the vanilla extract.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg mixture

8 of 25

Beat briefly to combine.

⏱ 30s

ResultVanilla-scented egg and butter mixture

9 of 25

Weigh the plain flour into a medium bowl.

Plain flour · 120 g

⏱ 5s

ResultPlain flour

10 of 25

Add the baking powder to the flour.

Baking powder · 1 tsp

⏱ 5s

ResultPlain flour and baking powder

11 of 25

Add a pinch of salt.

Salt · 1 pinch

⏱ 5s

ResultPlain flour and baking powder and salt

12 of 25

Whisk the flour, baking powder and salt together to combine and aerate.

⏱ 15s

ResultDry cookie mixture

13 of 25

Tip the dry mixture into the large bowl and fold it in gently with a wooden spoon until almost combined — a few streaks of flour can remain.

Dry cookie mixture · step 12

⏱ 30s

ResultPart-folded batter

14 of 25

Pour the milk into the bowl.

Whole milk · 60 ml

⏱ 5s

ResultPart-folded batter and whole milk

15 of 25

Fold the milk in gently until the batter is just smooth and no flour streaks remain — do not overmix.

⏱ 30s

ResultSmooth cupcake batter

16 of 25

Divide the batter evenly among the 6 paper cases, filling each about two-thirds full.

Smooth cupcake batter · step 15

⏱ 1 min

ResultFilled cupcake cases

17 of 25

Using oven gloves, slide the muffin tin into the oven.

⏱ 10s

ResultFilled cupcake cases

18 of 25

Bake for about 20 minutes, until the cupcakes are risen and golden and a skewer inserted into the centre comes out clean.

⏱ 20 min

ResultBaked vanilla cupcakes

19 of 25

Lift the tin out of the oven using oven gloves and set it on the counter.

⏱ 15s

ResultBaked vanilla cupcakes

20 of 25

Turn the cupcakes out of the tin onto the wire rack.

Baked vanilla cupcakes · step 19

⏱ 15s

ResultBaked vanilla cupcakes

21 of 25

Leave the cupcakes on the rack until completely cold before frosting.

⏱ 30 min

ResultCooled vanilla cupcakesused in step 26

22 of 25

Put the remaining 75 g of softened butter into a second medium bowl for the buttercream.

Unsalted butter · 75 g

⏱ 5s

ResultUnsalted butter

23 of 25

Sift the icing sugar into the bowl over the butter.

Icing sugar · 150 g

⏱ 20s

ResultUnsalted butter and icing sugar

24 of 25

Add the remaining ½ tsp of vanilla extract.

Vanilla extract · 0.5 tsp

⏱ 5s

ResultUnsalted butter and icing sugar and vanilla extract

25 of 25

Beat on low speed at first to avoid a cloud of sugar, then on high until the buttercream is very pale, smooth and fluffy.

⏱ 3 min

ResultVanilla buttercreamused in step 27

Total Time1 hr 6 min

#	Product	Tool	Action
1	—	180°C	Turn the oven on to 180 °C and let it come fully up to temperature.⏱ 10 min
2	—		Sit 6 paper cases in the holes of the muffin tin.⏱ 30s
3	100 g		Put 100 g of the softened butter into a large mixing bowl.⏱ 5sResultUnsalted butter
4	100 g		Add the caster sugar to the butter.⏱ 5sResultUnsalted butter and caster sugar
5	—		Beat the butter and sugar vigorously with the whisk for about 4 minutes, until very pale, light and fluffy, scraping down the bowl halfway through.⏱ 4 minResultPale creamed butter and sugar
6	2 piece		Crack in the eggs one at a time, beating well with the mixer after each until fully incorporated.⏱ 40sResultPale creamed butter and sugar and egg
7	1 tsp		Add 1 tsp of the vanilla extract.⏱ 5sResultEgg mixture
8	—		Beat briefly to combine.⏱ 30sResultVanilla-scented egg and butter mixture
9	120 g		Weigh the plain flour into a medium bowl.⏱ 5sResultPlain flour
10	1 tsp		Add the baking powder to the flour.⏱ 5sResultPlain flour and baking powder
11	1 pinch		Add a pinch of salt.⏱ 5sResultPlain flour and baking powder and salt
12	—		Whisk the flour, baking powder and salt together to combine and aerate.⏱ 15sResultDry cookie mixture
13	Dry cookie mixturestep 12		Tip the dry mixture into the large bowl and fold it in gently with a wooden spoon until almost combined — a few streaks of flour can remain.⏱ 30sResultPart-folded batter
14	60 ml		Pour the milk into the bowl.⏱ 5sResultPart-folded batter and whole milk
15	—		Fold the milk in gently until the batter is just smooth and no flour streaks remain — do not overmix.⏱ 30sResultSmooth cupcake batter
16	Smooth cupcake batterstep 15		Divide the batter evenly among the 6 paper cases, filling each about two-thirds full.⏱ 1 minResultFilled cupcake cases
17	—		Using oven gloves, slide the muffin tin into the oven.⏱ 10sResultFilled cupcake cases
18	—		Bake for about 20 minutes, until the cupcakes are risen and golden and a skewer inserted into the centre comes out clean.⏱ 20 minResultBaked vanilla cupcakes
19	—		Lift the tin out of the oven using oven gloves and set it on the counter.⏱ 15sResultBaked vanilla cupcakes
20	Baked vanilla cupcakesstep 19		Turn the cupcakes out of the tin onto the wire rack.⏱ 15sResultBaked vanilla cupcakes
21	—		Leave the cupcakes on the rack until completely cold before frosting.⏱ 30 minResultCooled vanilla cupcakesused in step 26
22	75 g		Put the remaining 75 g of softened butter into a second medium bowl for the buttercream.⏱ 5sResultUnsalted butter
23	150 g		Sift the icing sugar into the bowl over the butter.⏱ 20sResultUnsalted butter and icing sugar
24	0.5 tsp		Add the remaining ½ tsp of vanilla extract.⏱ 5sResultUnsalted butter and icing sugar and vanilla extract
25	—		Beat on low speed at first to avoid a cloud of sugar, then on high until the buttercream is very pale, smooth and fluffy.⏱ 3 minResultVanilla buttercreamused in step 27
Total Time			1 hr 6 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Set the cooled cupcakes on a serving plate.
Spoon or swirl the buttercream generously on top of each cupcake and serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	713kcal
	7g
	39g
	24g
	87g
	64g
	0.8g
	216mg

Ingredients0/9

Tools0/13

Recipe

Vanilla Cupcakes

Vanilla cupcakes with whole milk and butter create a tender crumb and rich flavor. Small-batch recipe makes six cupcakes with classic vanilla extract seasoning.

What you’ll doYou will cream butter and sugar until fluffy, incorporate eggs and vanilla, then fold in flour and milk to make a smooth batter. Bake in a preheated oven until golden and a skewer comes out clean, then cool completely on a rack. While cooling, make buttercream by beating butter with sifted icing sugar and vanilla until pale and fluffy, then swirl it generously onto each cupcake.

Serves4

Total1 hr 6 min

LevelEasy

Ingredients

Unsalted butter175 g
Caster sugar100 g
Egg2 piece
Vanilla extract1.5 tsp
Plain flour120 g
Baking powder1 tsp
Salt1 pinch
Whole milk60 ml
Icing sugar150 g

Tools

SpoonSievePaper caseLarge mixing bowlOvenDry cookie bowl (medium bowl)Vanilla buttercream bowl (medium bowl)Wire rackSkewerWhiskWooden spoonHand mixerMuffin tinPlatePaper casesOven gloveSkewers

Method

Turn the oven on to 180 °C and let it come fully up to temperature.

180°C10 minOven

Sit 6 paper cases in the holes of the muffin tin.

30sMuffin tin, Paper cases

Put 100 g of the softened butter into a large mixing bowl.

5sLarge mixing bowlUnsalted butter · 100 g

Add the caster sugar to the butter.

5sLarge mixing bowlCaster sugar · 100 g

Beat the butter and sugar vigorously with the whisk for about 4 minutes, until very pale, light and fluffy, scraping down the bowl halfway through.

4 minLarge mixing bowl, Whisk

Crack in the eggs one at a time, beating well with the mixer after each until fully incorporated.

40sLarge mixing bowl, Hand mixerEgg · 2 piece

Add 1 tsp of the vanilla extract.

5sLarge mixing bowlVanilla extract · 1 tsp

Beat briefly to combine.

30sLarge mixing bowl, Hand mixer

Weigh the plain flour into a medium bowl.

5sDry cookie bowl (medium bowl)Plain flour · 120 g

Add the baking powder to the flour.

5sDry cookie bowl (medium bowl)Baking powder · 1 tsp

Add a pinch of salt.

5sDry cookie bowl (medium bowl)Salt · 1 pinch

Whisk the flour, baking powder and salt together to combine and aerate.

15sDry cookie bowl (medium bowl), Whisk

Tip the dry mixture into the large bowl and fold it in gently with a wooden spoon until almost combined — a few streaks of flour can remain.

30sLarge mixing bowl, Wooden spoonDry cookie mixture · step 12

Pour the milk into the bowl.

5sLarge mixing bowlWhole milk · 60 ml

Fold the milk in gently until the batter is just smooth and no flour streaks remain — do not overmix.

30sLarge mixing bowl, Wooden spoon

Divide the batter evenly among the 6 paper cases, filling each about two-thirds full.

1 minMuffin tin, SpoonSmooth cupcake batter · step 15

Using oven gloves, slide the muffin tin into the oven.

10sMuffin tin, Oven, Oven glove

Bake for about 20 minutes, until the cupcakes are risen and golden and a skewer inserted into the centre comes out clean.

20 minMuffin tin, Oven, Skewers

Lift the tin out of the oven using oven gloves and set it on the counter.

15sMuffin tin, Oven, Oven glove

Turn the cupcakes out of the tin onto the wire rack.

15sWire rackBaked vanilla cupcakes · step 19

Leave the cupcakes on the rack until completely cold before frosting.

Result · Cooled vanilla cupcakes · used in step 26

30 minWire rack

Put the remaining 75 g of softened butter into a second medium bowl for the buttercream.

5sVanilla buttercream bowl (medium bowl)Unsalted butter · 75 g

Sift the icing sugar into the bowl over the butter.

20sVanilla buttercream bowl (medium bowl)Icing sugar · 150 g

Add the remaining ½ tsp of vanilla extract.

5sVanilla buttercream bowl (medium bowl)Vanilla extract · 0.5 tsp

Beat on low speed at first to avoid a cloud of sugar, then on high until the buttercream is very pale, smooth and fluffy.

Result · Vanilla buttercream · used in step 27

3 minVanilla buttercream bowl (medium bowl), Hand mixer

Set the cooled cupcakes on a serving plate.

20sPlateCooled vanilla cupcakes · step 21

Spoon or swirl the buttercream generously on top of each cupcake and serve.

Result · Vanilla Cupcakes

1 min 30sPlate, SpoonVanilla buttercream · step 25

Printed 7 October 2026