These Vanilla Cupcakes are so super easy to make and they are utterly delicious. These Vanilla Cupcakes are such a classic recipe that everyone can make. These cupcakes have a delicious vanilla cupcake, vanilla buttercream and are decorated with sprinkles.
Hi there, and welcome to the first ever post on A Spoonful of Vanilla. I decided of course that I had to start with something super simple. I mean I can’t just dive right in there without covering the basics first. Over the next few weeks (hopefully) I want to post more basic recipes, such as chocolate and lemon flavoured things etc. but with my twist on them.
I hope to post more than just cupcakes, as I love baking just about everything from tray bakes to cheesecakes, cupcakes and cakes, so I hope this blog will become full of exciting recipes in every aspect of baking.
I also hope this blog will become an outlet for my addiction. Yes my name is Sarah and I am addicted to Sprinkles. I just think they make any cake, cupcake, tray bake look incredible and they come in so many shapes, colours and mixes.
I’m going to be trying out different formats of posts, over the next few months just until I get into the groove of blogging. If you like something please let me know, if you dislike something again please let me know. Also please let me know what you think of my recipes, you can leave a comment on the bottom of the post or you can get in contact with me on Twitter and Instagram.
To make these cakes I start by creaming together the butter and sugar. Next, I add in the remaining ingredients and mix again until they are fully combined. You don’t need to mix these cupcakes for too long because it should only take a minute or two for them to come together.
Next, I split them between my 12 baking cups. I use these Baking Cups from Iced Jems. They come in so many different colours and designs. They are honestly so cute. I use these in every cupcake recipe I make.
Bake the cupcakes in the oven for 15-20 minutes.
How Do I Know If The Cupcakes Are Baked?
Okay, so there are a few ways to tell if the cupcakes are baked. I normally, press them gently and if they spring back when I remove my finger then they are ready. If not pop them back into the oven for 3-4 minutes and repeat.
You could also test them using a cake skewer, test the thickest part of the cupcake. If the skewer comes out clean then they are ready. If not pop them back into the oven for 3-4 minutes and repeat.
To make the buttercream mix together the icing sugar, butter and Vanilla Extract. For the buttercream please use unsalted butter and not a baking spread.
Baking Spreads are perfect for the cupcakes as they create such a lovely light sponge but in buttercream, they just make it too soft. So please use unsalted butter for the buttercream.
If your buttercream is too soft you can add 1tsp of whole milk and mix again repeat until the buttercream is the desired consistency.
To decorate I used a Wilton 1M Piping Tip and these piping bags. I piped the buttercream on top and decorated them with sprinkles, of course! I used these Dancing Queen Sprinkles from Happy Sprinkles.
You can make these cupcakes chocolate if you prefer just remove 25g of self-raising flour and replace it with 25g of cocoa powder.
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.
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For The Cupcakes
- 145 g Caster Sugar
- 145 g Unsalted Butter or Stork
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
For the Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- 1 tsp Vanilla Extract
- 3-4 tsp Whole Milk
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, baking powder and vanilla and whisk until all combined.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.
To Make the Buttercream
- While the cupcakes are cooling make the buttercream.
- In a large bowl add the butter, icing sugar and vanilla and mix until it is all combined.
- If the buttercream is too thick you can add 1tsp of Whole Milk and mix again. Repeat until the buttercream is the desired consistency.
- Spoon the mixture into your piping bag and pipe swirls on top. Finish with a spoonful of sprinkles on top.
If you do have any questions about these Vanilla Cupcakes or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.