Vanilla Cupcakes

It's so simple to make classic Vanilla Cupcakes from scratch! Moist, fluffy and incredibly light with a silky smooth Swiss meringue buttercream frosting.

These flawless cupcakes are without a doubt the softest, fluffiest and most tasty cupcakes ever. While it's nice to make over-the-top decadent desserts - sometimes it's a very good thing not to mess with perfection.

And these cupcakes are magnificent.

There's something very inviting about the simplicity of vanilla and the flavour of the cupcake speaks for itself.

You're going to love them!

Amy's tip: Use the menu below to jump to the information you need. If you just want the recipe click the 'recipe' heading or scroll to the bottom of the page.

Jump to:

• Easy to adapt
• What you need
• How to make perfect Vanilla Cupcakes
• Vanilla bean paste or vanilla extract?
• Swiss meringue buttercream
• Top tips
• More cupcake recipes
• Recipe

Easy to adapt

This easy recipe is the basis for lots of the cupcakes I make. Take my Biscoff Cupcakes, Kinder Bueno Cupcakes or even these Victoria Sponge Cupcakes. All of these recipes demonstrate how easy it is to adapt this Vanilla Cupcake recipe and add different flavours to it.

Put a teaspoon of jam, biscoff or white chocolate and hazelnut spread in the centre. Add the accent flavour to the frosting and bob's your uncle you have the base recipe for any flavour cupcake you can imagine!

The flavour combinations and possibilities are endless...

What you need

• Baking margarine: I used to live in 'camp butter' but since I started using Stork (baking margarine) for some of my loaf cake and cupcake recipes I've realised how light and fluffy it makes the sponge. Oh, and the bonus is you can use it straight from the fridge so you don't need to worry about letting butter come to room temperature.
• Golden caster sugar: It may come as a surprise to you that I haven't used regular caster sugar. The golden variety is my secret ingredient for making really tasty cupcakes. It dissolves quickly leaving a deeper more complex flavour. Whatsmore, because golden caster sugar contains molasses it makes the cupcakes moister.
• Eggs: we use eggs in baking to add fat (taste) and provide lift and structure. Use organic free-range eggs where possible.
• Vanilla extract: for an authentic vanilla flavour that is not artificial. See notes below to better understand why the type of vanilla used is so important.
• Self-raising flour: to keep things simple I've used self-raising flour. If you only have plain flour you can add 1 + ¾ teaspoons of baking powder and a pinch of salt to turn it into self-raising flour.
• Milk: the addition of milk is to thin the batter but that's not the only reason milk is used in baking. The protein in milk gives a soft structure and contributes to the overall moisture of the finished bake. For this reason, I usually add a splash of milk whenever I bake cupcakes or cake.

How to make perfect Vanilla Cupcakes

This cupcake recipe is really easy to follow with simple uncomplicated ingredients.

1. Beat the baking margarine and sugar until pale and fluffy. Use a handheld electric whisk instead of a stand mixer, this will ensure you can easily move the mixing bowl around and properly cream the ingredients together. You will need to beat the margarine and sugar for at least 3-4 minutes.
2. Add the eggs one at a time then the vanilla extract. The mixture might look slightly curdled but will quickly become light and smooth with lots of volume.
3. Add the flour and fold it into the cake batter gently by hand. Fill the muffin cases ⅔ full and bake.

Amy's tip: You can replace the baking margarine with butter if you prefer.

Vanilla bean paste or vanilla extract?

Hopefully, you know by now never to buy vanilla essence because it's processed, artificial and downright nasty! Essence leaves a horrible fake taste to baked goods and should be avoided.

As for vanilla bean paste versus vanilla extract I prefer the taste of vanilla bean paste. However, if you use it in the frosting you will see the tiny little flecks of black from the ground vanilla pods.

A good vanilla extract is made by soaking vanilla beans in water and alcohol thus extracting the vanillin flavour. It's brown in colour and disappears once added to baked goods leaving only its flavour behind. It's a good option when you want the deep and complex vanilla flavour but don't want to see any traces of vanilla bean.

Amy's tip: The best pure vanilla extract I've used is by Nielsen-Massey. The Madagascan vanilla flavour is outstanding. It's what I recommend for this particular recipe.

Swiss meringue buttercream

I've topped these vanilla cupcakes with a vanilla flavoured swiss meringue buttercream. I love using this type of frosting because it pipes beautifully, is silky smooth and is not as sickly sweet as regular buttercream.

Swiss meringue buttercream is also more stable and will last longer than standard buttercream.

I know readers can get a bit worried that making the Swiss version and think it's going to be a faff because you have to heat the egg whites. I promise it's not at all difficult or complicated to make. I'll walk you through each step so you're confident that it will go perfectly when you make it.

Amy's tip: For a visual go and check out my Instagram stories highlight called 'buttercream', you will see a series of short videos showing the exact process.

If you don't fancy swiss meringue buttercream then feel free to make vanilla buttercream. Here's how to do that:

• 250g icing sugar
• 80g unsalted butter
• 25 ml whole milk or double cream
• ½ tsp vanilla extract

1. Beat the icing sugar and butter on a high speed until it comes together and is well mixed.
2. Turn the speed to low and pour in the milk and vanilla extract.
3. Turn the mixer up to high speed and beat for at least 5 minutes or until the buttercream is light and fluffy.

Top tips

• Although I have given cup measurements it is best to follow the recipe as written in grams and use a digital scale to accurately weigh your ingredients out.
• Beat the margarine (or butter if using) with the sugar for 3-4 minutes so that it's light and fluffy.
• Use room temperature eggs.
• Use muffin size cases as opposed to fairy cake cases.
• Only fill the cases ⅔ full (it's better to underfill than overfill).
• The cupcakes are baked when they are lightly golden and spring back when touched with your finger.
• When you take the cupcakes out of the oven leave them in the baking tin for a couple of minutes until you can safely handle them. Then remove them from the tin so they don't continue cooking. Overbaked cupcakes = dense cupcakes.
• Storage: Store unfrosted cupcakes in an airtight container for up to 4 days. The swiss meringue buttercream is fine at room temperature for 2 days but after that, it's better to keep it refrigerated.
• Freeze: Vanilla cupcakes and Swiss meringue buttercream can be frozen for up to 3 months. Thaw overnight in the fridge then bring to room temperature before eating.

Your search for the perfect vanilla cupcake recipe is finally over. I hope you love this recipe, now go forth and make cupcakes!! Please leave me a rating and comment or review below - I'd love to hear how your cupcake making goes :-)

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