Classic Vanilla Cupcakes


CLASSIC Vanilla Cupcakes – simplicity at its best with these vanilla cupcakes 🧁

With lots of exciting and new flavoured cupcakes out in the baking universe the humble vanilla cupcake could be classed as vintage – and who doesn’t love vintage?!

I think vanilla cupcakes were one of the first things I learnt to bake, although I hadn’t managed to figure out how to use a piping bag until many Youtube demonstrations later. I really think youtube is a great resource for learning techniques inexpensively, and it has certainly helped me out!

Looking back to when I started baking I have learnt so much and my love and passion for baking has only grown – so this post is dedicated to everyone who might be new to baking – it’s awesome and these cupcakes are a perfect place to start your baking journey!

Now for the good part, the cupcakes. They are exactly what you’d expect from a cupcake – soft, spongy, moist and oh so good! Topped with creamy buttercream you’ll fall in love with these vanilla cupcakes all over again with each bite you take. If you ever need a quick and easy crowd pleaser then this recipe for vanilla cupcakes will not disappoint – I promise! Decorating the cupcakes is where you can put your own unique sparkle on them as well – and let’s not forget that decorating is super fun!


  • 200g Butter ( I used stork)
  • 200g caster sugar
  • 3 medium eggs
  • 2 tbsp milk
  • 1tsp vanilla extract
  • 1tsp baking powder
  • 200g self raising flour

Buttercream Icing –

  • 150g unsalted butter
  • 300g icing sugar
  • 1tsp vanilla extract
  • 1 tbsp milk

Decorations –

Assorted sprinkles


Preheat the oven to 180C and line cupcake tray with cases. This recipe will make 16 cupcakes.

1 – Cream the butter and sugar together until pale and fluffy.

2 – Add in the eggs, milk, vanilla, baking powder and 3tbsp of the flour. Mix until combined well.

3 – Fold in remaining flour until a smooth batter forms, don’t over mix, just until all the ingredients have combined.

4 – Fill the cases 3/4 full with the cake mix and bake for 12 – 15 minutes or until golden brown and when a skewer is inserted it comes out clean.

5 – For the icing whip the butter for a couple of minutes until it looks slightly paler, add in the vanilla, milk and icing sugar. Whip until smooth and creamy.

6 – Fill a piping bag with the icing and using a star nozzle ( or any that you have!) pipe the buttercream onto the cupcakes. Decorate with sprinkles!

Happy Baking <3

Becky x

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