Make these classic vanilla cupcakes for an afternoon treat, then try our vanilla cake, butterfly cakes, red velvet cupcakes, birthday cupcakes and more fun baking recipes.


  • 125g golden caster sugar
  • 125g unsalted butter, softened
  • 2 eggs
  • 125g self-raising flour
  • 2 tsp vanilla extract or bean paste
  • 1 tbsp whole milk


  • 100g unsalted butter, softened
  • 200g icing sugar
  • 2 tsp vanilla extract or bean paste


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole cupcake tin with paper cases.

  • STEP 2

    Beat the sugar and butter in a bowl until pale and creamy. Whisk in the eggs, one at a time, then fold in the flour to make a smooth batter. Stir in the vanilla and milk.

  • STEP 3

    Divide the batter between the cases and bake for 20-25 minutes or until well risen and the cupcakes spring back when pressed. Cool on a wire rack.

  • STEP 4

    Beat together the icing ingredients until pale and fluffy. Transfer to a piping bag with a star nozzle to pipe over the cooled cupcakes, or smooth over the tops using a palette or cutlery knife. The cupcakes will keep for four days in an airtight container.

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Anna Glover profile
Anna GloverSenior food editor

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