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5 from 3 votes

Velvety Vanilla Cupcakes

Prep Time10 minutes
Cook Time20 minutes
Decorating Time20 minutes
Total Time50 minutes
Servings: 12 Cupcakes
Author: Sarah Mark

Ingredients

For the Cupcakes

  • 145 g Caster Sugar
  • 145 g Unsalted Butter
  • 145 g Self-Raising Flour
  • 3 Large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract

For the Buttercream

  • 300 g Unsalted Butter
  • 600 g Icing Sugar
  • 1 tsp Vanilla Extract

Instructions

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 thebuttercream.
  • In a large bowl add the butter, icing sugar and vanilla and mix until it is all combined.
  • Spoon the mixture into your piping bag and pipe swirls on top. Finish with a spoonful of sprinkles on top.