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My go to Easy Vanilla Cupcake Recipe

Recipe by Deb de Nichilo

May 04


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My go to Easy Vanilla Cupcake Recipe

The Recipe

Lets be honest, everyone needs that one recipe that is quick and easy to make, but still tastes delicious and comes out perfect everytime.

My go to Easy Vanilla Cupcake recipe is very easy, but you still need to follow a few tips to make sure your cupcakes come out perfect…

Tip #1 Pull out your cold ingredients at least 30 minutes before you start making them. This will ensure they are at room temperature which is SUPER inportant.

Tip #2 Sift your dry ingredients….. don’t miss this step as you won’t end up with a soft crumb in your cupcakes.

Tip #3 Warm your milk in the microwave on medium heat before adding to your mixture.

Tip #4 If your eggs are cold from the fridge, place them in a bowl of warm water to really get them to room temperature.

Follow the above tips and get soft, delicious cupcakes everytime!

Easy Vanilla Cupcakes

and then decorate until your hearts content…..

Easy Vanilla Cupcake RecipeWhen measuring my ingredients, I always use scales and that gives me a perfect result everytime and leaves minimal room for error. Remember to sift all of your dry ingredients before hand and have your butter, eggs and milk at room temperature.

Bloom Sprinkle Collection

On these cupcakes I’ve used our own line of sprinkles, Sprinkle Dust in our ‘Bloom’ sprinkle collection. You can shop our Sprinkles online here.

 

 

Easy Vanilla Cupcakes

An easy Vanilla Cupake recipe is a must have in any recipe Collection. I’ve baked hundreds if not thousands of cupcake since having my bakery and this is my go to recipe..

FOR THE CUPCAKES

  • 202g Self Raising Flour
  • 185g Castor Sugar
  • 2 Large Eggs
  • 100g Butter
  • 1/2 Cup Milk (warm)
  • 1 teaspoons Vanilla Extract

FOR THE ICING

  • 250g Unsalted Butter room temperature
  • 250g Icing Sugar
  • 2 tablespoons Milk
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon salt (optional)
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Instructions

FOR THE CUPCAKES

  1. Preheat oven to 165 degrees C. Line your cupcake baking tray with your cupcake papers. You should get 12-13 cupcakes for this recipe.
  2. In a large bowl, sift and whisk together your self raising flour. Set aside.
  3. In the bowl of your mixer fitted with a paddle attachement, beat the butter and sugar until light and fluffy and pale in colour. Beat in your eggs one at a time, mixing them for 30 seconds each to make sure they are incorporated. Add in your Vanilla Extract and mix until just incorporated.
  4. Slowly add your dry ingredients to the wet ingredients and mix until just combined, make sure you don’t over mix. Then scraped down the sides of the bowl and make sure no mixture is stuck on the bottom.
  5. Scoop the batter into the cupcake baking cups, filling them a little over half way.
  6. Bake for 22-24 minutes or until a toothpick inserted into the certer of the cupcake comes out clean.
  7. Remove from the oven and allow to cool for a couple of mintues, before trasnferring them to a wire rack to cool completely.

FOR THE ICING

  1. In the bowl of your mixer fitted with a paddle attachement, beat the butter on medium speed until smooth and light and fluffly.
  2. Slowly add in the Icing sugar to your butter and beat until combined. Add your vanilla extract and milk and beat on a medium-high speed until light and fluffy.