Enjoy the simple things in life. Like the perfect vanilla cupcake. Make Nielsen-Massey's easy vanilla cupcake recipe, your go-to cupcake of choice. With the lightest, fluffy vanilla sponge topped with the smoothest, vanilla buttercream, you are on to a winner.
Why Bake Our Vanilla Cupcakes?
Light and moreish, this is just what you are looking for in a fluffy vanilla cupcake recipe. You are definitely going to want to snuffle more than one of these vanilla cupcakes, for research purposes obviously…
Tips for making the best homemade vanilla cupcakes:
1. Do not overfill your cupcakes For the perfect-shaped cupcake with a lovely golden dome, only fill 2/3 to 3/4 of the way up the cupcake liner. If it's too full it looks messy and sometimes, it can even sink. As a rule, we say it's better to underfill rather than overfill.
2. Best buttercream for cupcakes We recommend using our delicious vanilla buttercream recipe, but if you're after something a little different on top of your vanilla cupcakes, try out our citrus buttercream or maple buttercream.
3. How do I store my vanilla cupcakes? Once your cupcakes are cool, get them into an airtight container as soon as possible. Cupcakes can last for around 4 days before losing their freshness. Cupcakes with buttercream/frosting on top will need to be stored in the fridge.
If you loved this bake, check out our full selection of cupcake recipes that will not disappoint.
Preheat the oven to 180°C/160°C/gas mark 4 and line a 12-hole muffin tin with cupcake cases.
Step 2
Cream together the butter and sugar in a bowl until pale and fluffy. Add the eggs one at a time followed by a tablespoon of the flour mix to prevent curdling and keep the batter smooth. Stir in the vanilla extract.
Step 3
Fold in the remaining flour then divide the mixture evenly between the paper cases.
Step 4
Bake in the oven for 18-20 minutes or until a skewer comes out clean. Leave to cool on a cooling rack.
Step 5
To make the buttercream beat together the softened butter, vanilla bean paste and half the icing sugar until smooth. Add in the remaining icing sugar and milk and mix again until soft and fluffy.
Step 6
Fill a piping bag fitted with a star nozzle with the buttercream and pipe swirls onto the cupcakes to finish.
Tip: Leave plain or decorate however you wish. Try topping with sprinkles, fresh fruit or even a swirl of toffee sauce.
FAQs
How to make Snowmen Vanilla Cupcakes
For the snowmen decorations, you'll need:
Silver Spoon Vanilla Flavoured Icing Sugar (200g)
100g Softened Butter + 1/2 tbsp of milk
White marshmallows (for the head)
Edible black pen (for the eyes and mouth)
Orange sprinkle (for the nose)
Smartie or M&Ms (for the buttons)
Mikado sticks (for the arms)
Method for decorating:
1. Fit a piping bag with a large round nozzle and fill with the buttercream.
2. Starting from the outside edge, pipe a swirl of buttercream spiraling inwards and upwards for the snowman’s body.
3. Use the edible black pen to draw dots on the marshmallows for the eyes and mouth.
4. Use a dab of water to stick the orange sprinkle on for the nose.
5. Press into the buttercream for the snowman’s head.
6. Press a Smartie or M&M into the buttercream for the button.
7. Then snap a mikado stick in half and stick them into the sides for the snowman’s twig arms.
