Easy Vanilla Cupcakes!

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A staple for any recipe book – Delicious, Moist & Light Vanilla Cupcakes with a Creamy Vanilla Buttercream Frosting!

I love cupcakes and I love all different sorts of flavours and decorations, but I realised that I had never posted my Easy Vanilla Cupcake recipe with pictures and method! Shock & Horror!! This obviously had to change very rapidly, so here it is!

Back to basics is always a risk with blogging in my opinion as there are sooooo many recipes out there already for the same thing and some people might think to not bother looking and some random blog like mine – but I feel like that my readers and new readers yet to come might like to see my method, see my recipe, and see what I do for even the most basic of bakes!

These cupcakes are always a hit with anybody who eats them, doesn’t matter what age or gender, normal vanilla cupcakes absolutely rule all! Along with my Chocolate Cupcakes recipe, I have used these for years and have never changed them – they’re absolutely failproof in my eyes! (And they’re super addictive – I always want vanilla cupcakes when Im hungry!)! A few months ago for easter I posted a recipe for my Easter Nest Cupcakes and they were a delightful hit – they are also just vanilla, but the method is obviously slightly extended with all of the decoration!

I love basic baking, and these are definitely perfect for that. Delicious moist cupcakes with a hint of vanilla, dolloped and piped with a tonne of delicious creamy Vanilla Frosting = heaven. Enjoy!

This recipe makes 12 cupcakes!


– 150g Unsalted Butter, Softened
– 150g Caster Sugar
– 3 Medium Free Range Eggs, beaten
– 150g Self Raising Flour
– 1/2tsp Vanilla Extract
– 2tbsp Whole Milk

Vanilla Frosting
– 150g Unsalted Butter, Softened
– 350g Icing Sugar
– 2-4tbsp Whole Milk/Double Cream
– 1/2tsp Vanilla Extract

– Oodles of Sprinkles


1) Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases

2) Cream together the Butter and Caster Sugar with an electric beater till smooth – add in the Beaten Eggs, Flour, and Vanilla and beat again for about about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overheat it!.

3) Once combined it might still be a little stiff, so loosen with the Whole Milk – using Whole Milk is important as lower fat milks might make the mixture split slightly! 🙂

4) Spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.

5) Once the cakes are cool, make the frosting – beat the softened Butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!

6) Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Vanilla, and then the Milk/Cream 1 tbsp at a time till you reach your desired consistency! I usually use about 3 spoonfuls!

7) Decorate your cupcakes how you like (I use lots and lots of sprinkles!) – and ENJOY!

Tips and Ideas

These Cupcakes are delicious how they are – but you can jazz them up a bit with some chocolate chips – 100g will do nicely!

These Cupcakes will last in an airtight container for 2-3 days!


Find my other Cupcake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. How much do the medium eggs weigh? And are the eggs added a little at a time before the dry ingredients or eggs and dry ingredients are mixed in together at the same time?

    1. They are just the medium egg size available at the supermarket – I use three as the recipe says. And I add the flour, eggs and vanilla in at the same time, as the recipe says.

  2. I came across your site Yesterday and found these vanilla cupcake they looked really good so I followed the recipe step by step and they were perfect the best cupcakes I have ever made so I had to let you know . Thank you for sharing I think I will be spending a lot of time on this site

  3. Hi Jane I’ve just made these cupcakes and although they taste delicious they’ve shrunk 😔. I needed to make 24 so I doubled the mixture however I only had large eggs so I used 5 instead of 6. Could this be the reason?

  4. Hi Jane I have made these cupcakes so many times now absolutely perfect every time thanks …
    I need to make 24 of these would I just double the recipe or is it better to make them separate batches ?


  5. Hi Jane,
    If I wanted to make this into a four layer cake would I just multiple all ingredients by 4? Thanks so much, love all your recipes.
    Blaithin X

  6. Hi these cupcakes are so delicious 😋I can’t describe them how delicious they are.I have tried so many cupcakes recipes none of them taste as good as these. I’ll will be trying some more of you’re recipes soon.keep up with the good work 😘

  7. What quantities would you use if you wanted to make this into a layered celebration/birthday cake? I love these cupcakes and haven’t been able to find a nice vanilla cake recipe?

  8. Can I use baking cups instead of cupcake cases with this recipe or would I need to use different measurements? I prefer baking cups – I used them for your custard cream cupcake recipe. 💞

  9. I made these last week, I can honestly say they are the best vanilla cupcakes I’ve ever made! Thank you Jane, 😊

  10. Hi, im due to make these im a few days time for a baby shower. What tastes best in the buttercream, milk or cream??
    Thanks x

  11. Hi Jane, I’m making these for a charity event and I’ve been asked to make the buttercream bright red, what’s the best way to colour buttercream? Ps made the funfetti cupcakes a few days ago and they went down a TREAT! Thanks for great recipes xx

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