Before you start
A reliable vanilla cupcake that stays soft for days, topped with an easy vanilla buttercream. The key isn't overmixing once the flour goes in, and filling the cases only two-thirds full so they dome instead of overflowing.
Everything you need
- 1½ cups (188 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs
- ½ cup (120 g) milk
- 2 tsp vanilla extract
- 1½ tsp baking powder
- ¼ tsp fine salt
- ¾ cup + 3 cups (170 g + 360 g) butter + powdered sugar, for buttercream
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 180°C / 350°F and line a 12-hole tin with paper cases.
-
Beat the softened butter and sugar together for 3 minutes until pale and fluffy. This traps the air that lifts the cakes.
For this step
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter
- ¾ cup + 3 cups (170 g + 360 g) butter + powdered sugar
-
Beat in the eggs one at a time, then the vanilla.
For this step
- 2 large eggs
- 2 tsp vanilla extract
-
Whisk the flour, baking powder and salt in another bowl. Add it in two goes, alternating with the milk, and mix just until smooth. Stop as soon as the flour disappears.
For this step
- 1½ cups (188 g) all-purpose flour
- ½ cup (120 g) milk
- 1½ tsp baking powder
- ¼ tsp fine salt
-
Fill the cases two-thirds full. Bake for 18 to 20 minutes, until a skewer comes out clean and the tops spring back.
-
Cool fully. Beat 170 g soft butter with 360 g sifted powdered sugar, a splash of milk and a little vanilla until smooth, then pipe or swirl onto the cakes.
For this step
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter
- ½ cup (120 g) milk
- 2 tsp vanilla extract
- 1½ tsp baking powder
- ¾ cup + 3 cups (170 g + 360 g) butter + powdered sugar
Baker's tips
- Everything at room temperature mixes into a smoother, more even batter.
- Only fill the cases two-thirds full, or the tops spread flat instead of doming.
Make it your own
- Fold 100 g of chocolate chips or sprinkles into the batter.
- Add the zest of a lemon to the batter and the buttercream for lemon cupcakes.
Storing & freezing
Un-iced cakes keep airtight for 3 days or freeze for 2 months. Iced cakes are best within 2 days.
Frequently asked
Why did my cupcakes sink?
Usually opening the oven early, too much raising agent, or overmixing. Mix just until the flour disappears and keep the oven closed for the first 15 minutes.
Can I make these into a cake?
Yes. This batter fills two 15 cm (6 inch) tins; bake at 180°C / 350°F for about 25 to 30 minutes.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.