The Best Vanilla Cupcakes
PRINT RECIPEINGREDIENTS
For the Cupcakes
- 240 g Plain Flour
- 270 g Caster Sugar
- 3 tsp Baking Powder
- Large Pinch of Salt
- 80 g Butter (softened)
- 200 ml Milk (whole or gold top)
- 2 Eggs
- 1 tsp Vanilla Paste/Extract
- 40 ml Sour Cream
For the Icing
- 500 g Icing Sugar
- 160 g Unsalted Butter
- 50 ml Milk (whole or gold top)
- 1 tsp Vanilla Paste/Extract
INSTRUCTIONS
For the Cupcakes
- Preheat your oven to 180°c (160°c for fan-assisted oven or Gas Mark 4) and line a muffin tray
(s) with 18 cupcake cases.
- In a large bowl, mix the butter, sugar, flour and baking powder together until it resembles bread crumbs.
- In a separate bowl, beat the eggs, milk and vanilla. Add half the wet ingredients to the dry ingredients and mix until combined. Continue to gradually add the rest of the wet ingredients to create a batter.
- Add the sour cream right at the end, mixing to combine, before spooning the batter into your prepared cupcake cases, filling to 3/4 full.
- Bake for around 20 minutes until a skewer
inserted comes out clean.
- Once cool enough to touch, transfer to a wire rack
to cool completely.
For the Icing
- Mix the butter and icing sugar together, gradually adding the milk and vanilla until light and fluffy.
- Spread or pipe the icing on top of the cupcakes.
- Top with sprinkles of your choice to finish.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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