Let’s talk about cupcakes today – vanilla cupcakes with vanilla buttercream frosting topped with sprinkles.
Doesn’t that sound delicious?
My love for cupcake making dates back to the days I started to learn cooking. Cupcakes are definitely the perfect treats for any time of the year. In fact, I don’t even need a reason to make them.
These vanilla cupcakes are classic cupcakes that bring the very best of traditional flavours. The velvety frosting adds a
luxurious touch to them. Add the pretty little sprinkles. Don’t they look awesome?
More Cupcakes Recipes
- Gulab Jamun Cupcakes
- Carrot Patch Cupcakes
- The Best Chocolate Cupcakes Recipe
- Beet Red Velvet Cupcakes
- Jalebi Cupcake
Ingredients
For vanilla cupcakes:
- ▢ 1 and ¾ cups plain flour all purpose flour
- ▢ 1 ½ teaspoon baking powder
- ▢ ¼ teaspoon baking soda
- ▢ ¼ teaspoon salt
- ▢ ½ cup 100 g unsalted butter, softened
- ▢ ¾ cup caster sugar granulated sugar
- ▢ 2 large eggs at room temperature
- ▢ ½ cup milk
- ▢ 1 ½ teaspoon vanilla extract
For vanilla buttercream frosting:
- ▢ 1 cup 200g unsalted butter, softened
- ▢ 1 and ½ cup icing sugar powdered sugar
- ▢ 1 – 1 ½ tablespoon milk
- ▢ 1 teaspoon vanilla extract
- ▢ sprinkles to decorate
Instructions
To make vanilla cupcakes:
- Preheat oven to 180º Celsius.
- Sift plain flour, baking powder, baking soda, and salt into a large bowl. Set aside.
- Place butter and caster sugar in a large bowl. Use an electric mixer to beat them together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour in two batches, and beat until combined. Add vanilla extract and milk, and beat again until combined.
- Line a 12-hole muffin tin with paper cases. Pour ¼ cup batter in each hole. Bake for 20-25 minutes, or until cooked through.
- Turn them on to a wire rack. Leave to cool.
To make vanilla buttercream frosting:
- Beat butter and icing sugar until light and fluffy using an electric mixer. You will get a very thick mixture. Add vanilla extract, and beat until combined. Start with a teaspoon of milk, and gradually increase the amount until you get the desired consistency. Beat until combined.
- Pipe the buttercream frosting over the cupcakes. Decorate with sprinkles. Enjoy!!!!!
Nutrition
Ingredients
For vanilla cupcakes:
- ▢ 1 and ¾ cups plain flour all purpose flour
- ▢ 1 ½ teaspoon baking powder
- ▢ ¼ teaspoon baking soda
- ▢ ¼ teaspoon salt
- ▢ ½ cup 100 g unsalted butter, softened
- ▢ ¾ cup caster sugar granulated sugar
- ▢ 2 large eggs at room temperature
- ▢ ½ cup milk
- ▢ 1 ½ teaspoon vanilla extract
For vanilla buttercream frosting:
- ▢ 1 cup 200g unsalted butter, softened
- ▢ 1 and ½ cup icing sugar powdered sugar
- ▢ 1 – 1 ½ tablespoon milk
- ▢ 1 teaspoon vanilla extract
- ▢ sprinkles to decorate
Instructions
To make vanilla cupcakes:
- Preheat oven to 180º Celsius.
- Sift plain flour, baking powder, baking soda, and salt into a large bowl. Set aside.
- Place butter and caster sugar in a large bowl. Use an electric mixer to beat them together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour in two batches, and beat until combined. Add vanilla extract and milk, and beat again until combined.
- Line a 12-hole muffin tin with paper cases. Pour ¼ cup batter in each hole. Bake for 20-25 minutes, or until cooked through.
- Turn them on to a wire rack. Leave to cool.
To make vanilla buttercream frosting:
- Beat butter and icing sugar until light and fluffy using an electric mixer. You will get a very thick mixture. Add vanilla extract, and beat until combined. Start with a teaspoon of milk, and gradually increase the amount until you get the desired consistency. Beat until combined.
- Pipe the buttercream frosting over the cupcakes. Decorate with sprinkles. Enjoy!!!!!
