Recipe- Vanilla cupcakes

This is our favourite vanilla sponge recipe. Everyone comments how light and fluffy the sponge is. These cupcakes keep very well too. They can still be enjoyed days after they've been baked.

Easy Vanilla cupcake Recipe

Makes 12 Cupcakes

Prep time: 15 minutes

Baking Time: 21-25 minutes



110g spreadable butter or dairy free spread

165g caster sugar

2 medium eggs

185g Self raising (our favorite is the McDougall's Supreme)

120ml milk

1/2 a teaspoon vanilla extract


  1. Preheat oven to 160C fan/ 180C conventional. Place cupcake liners in your muffin tray. Click here to view our greaseproof case selection
  2. In a medium bowl sift flour and set aside
  3. In a large bowl beat butter and caster sugar until light and fluffy
  4. Add eggs, one at a time, beating well after each addition
  5. On a low speed alternately add about 1/3 of the flour, about half the milk until just mixed
  6. Divide the batter evenly among the baking cups. We like to use a 45ml ice-cream scoop for even cupcakes every time
  7. Bake for 20-25 minutes until golden brown and cocktail stick inserted into centre comes out clean

**Top tip- avoid over mixing once you've added the flour as this can result in tough cakes 


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