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A staple for any household – delicious, moist & light vanilla cupcakes with a creamy vanilla buttercream frosting!

Easy vanilla cupcakes

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 and horror!! This obviously had to change very rapidly, so here it is!


Cupcake sponges

A sponge like this is super basic, but it’s classic. It’s meant to have few ingredients, yet work together to create a beautifully light sponge that can be used for so many other cupcakes. The basic ingredient rules of a vanilla cupcake are: 

  • Butter – For a cupcake sponge, you can use either a baking spread, or unsalted butter. People have different preferences, but for a simple sponge like this I tend to use a baking spread 
  • Sugar – For a vanilla cupcake, I would always use caster sugar. You want a white sugar so it doesn’t impact the colour, fluffiness or flavour of the sponge. 
  • Flour – I always use self raising flour, but you can make your own by adding 2 level tsps of baking powder to 150g of plain flour, and whisking in before using in the recipe
  • Eggs – when making a simple sponge like this the amount of eggs can vary. I tend to stick to 3 medium eggs for 150g of other ingredients, but its best to weigh the eggs in shells before using, and then match the weights of the butter, sugar and flour to that weight.  
  • Flavour  – obviously, vanilla. I use pods, paste or extract – I will never touch essence. 


When it comes to the frosting on a cupcake like this, I often go for the American buttercream style frosting as it really is so easy to make. 

  • Butter – In my opinion, you must ALWAYS use block butter when making buttercream. A spread is not butter, and often results in an unpleasant frosting. Let it come to room temperature and then beat like crazy
  • Sugar – icing sugar is always what you need in a buttercream, beat it into the butter like crazy again and you will have a basic buttercream
  • Vanilla – obviously, as these are vanilla flavoured, I added some vanilla to the buttercream as well. 

If you want a frosting that is slightly different however, you can do cream cheese frosting, or a Swiss meringue buttercream – both work well when vanilla flavoured, and they all bring different elements. 

Adaptable recipe

These cupcakes are always a hit with anybody who eats them, doesn’t matter what age or gender, normal vanilla cupcakes absolutely rule all! You can keep them as simple as you like or you can jazz them up with pretty colourful sprinkles or some beautiful baking cups like my photos!

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). I even have a vegan version, and a gluten free version of these too!

Other cupcake recipes

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.

I have tonnes of cupcake recipes on my blog, some of my favourites being my red velvet cupcakes, Biscoff cupcakes, lemon drizzle cupcakes, and my Oreo cupcakes… so I hope these make a great addition! Enjoy!

Easy Vanilla Cupcakes!

A staple for any recipe book – delicious, moist & light vanilla cupcakes with a creamy vanilla buttercream frosting!
Print Pin Rate
Category: Cupcakes
Type: Cupcakes
Keyword: Vanilla
Prep Time: 15 minutes
Cook Time: 19 minutes
Cooling & Decorating Time: 1 hour 20 minutes
Total Time: 1 hour 54 minutes
Servings: 12 cupcakes
Author: Jane's Patisserie



  • 150 g unsalted butter (or baking spread)
  • 150 g caster sugar
  • 3 medium eggs
  • 150 g self raising flour
  • 1/2 tsp vanilla extract
  • 2 tbsp whole milk (optional)

Vanilla Buttercream Frosting

  • 150 g unsalted butter (room temp)
  • 350 g icing sugar
  • 1/2 tsp vanilla extract
  • 2-4 tbsp whole milk (optional)



  • Preheat your oven to 170ºC/160ºC fan and line a 12 hole muffin tray with large cupcake cases/muffin cases.
  • Cream together the unsalted butter and caster sugar with an electric beater until smooth.
  • Add in the eggs, self raising flour and vanilla extract 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 over beat it!
  • Scoop the mixture evenly into your cases and bake in the oven for 18-20 minutes, or until cooked through! Leave to cool fully on a wire rack.

Vanilla Buttercream Frosting

  • Beat the softened unsalted 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!
  • Once all of the icing sugar is in the frosting mix, keep on beating the frosting and add the vanilla extract whilst doing so.
  • Once combined, add your frosting to a large piping bag with a piping tip of your choice.
  • Decorate your cupcakes however you like (I use lots and lots of sprinkles!) and enjoy!


  • These cupcakes are delicious as they are but you can jazz them up a bit with some chocolate chips - adding 100g to your mix will do nicely!
  • These cupcakes will last in an airtight container for 2-3 days, or you can freeze them for up to 3 months!
  • I used this Muffin Tin
  • I use this 5cm scoop to portion into my baking cups
  • I get my baking cups from here - Iced Jems
  • I get my sprinkles from here - Iced Jems


Find my other 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. lindsey on October 21, 2022 at 12:56 pm

    hi for the sponge is it just a block of unsalted butter you use and is it the same type of butter for the buttercream? thanks

    • Jane's Patisserie on October 27, 2022 at 2:44 pm

      Hiya! Yes that’s right! Hope this helps! x

    • Kimberley on April 8, 2023 at 6:02 pm

      4 stars
      Has this recipe changed? I used your easy vanilla cupcakes recipe before for Birthday celebrations etc before but the images on the recipe and ingredients were slightly different ? In the one I used previously there was whole milk listed as an ingredient to loosen the mixture, when I used the old recipe the cupcakes turned out much fluffier and lighter. Never had an issue with this bake before. Is that recipe still available please as I can’t find it on your website. Thank you:)

    • Jane's Patisserie on April 17, 2023 at 1:42 pm

      Hiya! If needed, use 2 tbsp whole milk in the cupcake mix and 2-4 tbsp whole milk in the buttercream. Hope this helps! x

    • Tamsin on January 22, 2024 at 2:20 pm

      4 stars
      Hello! Wondering if you could help, every time I use this recipe the cakes come out smelling and tasting eggy. I use the correct amount, any ideas?

    • Jane's Patisserie on January 24, 2024 at 1:44 pm

      What size eggs are you using? This is likely the issue! x

  2. Tracey on September 29, 2022 at 11:02 pm

    Hi Jane
    I baked these cupcakes for 18 mins skewer was clean but sponge wasn’t falling apart and nice and soft as before when I made the biscoff and lemon ones. They also felt greasy and when I push the sponge between my fingers I can hear it like soggy spongey if that makes sense? I made the others with my hand mixer but these with my stand mixer used same ingredients just not sure what I did wrong? Any ideas?

    • Jane's Patisserie on October 6, 2022 at 3:56 pm

      Hiya! This could be the bake based on being mixed differently. Hope this helps! x

  3. Anne on July 12, 2022 at 7:47 am

    Hi Jane,

    Can I use vanilla paste instead? Hope to hear from you. Thanks

    • Jane's Patisserie on July 13, 2022 at 2:31 pm

      Yes absolutely you can! Enjoy! x

  4. Laura on May 19, 2022 at 7:39 pm

    I love your recipes. I tried baking these vanilla cupcakes for our staff bun day. Each member of staff bakes once a week for the others. My sponge tasted a little eggy. They were fresh eggs from my hens. Any ideas why this would be? Thanks for any response 🙂

    • Jane's Patisserie on May 23, 2022 at 10:38 am

      Hiya! This may be that they were too large (it’s best to weigh you eggs in their shells to match your other ingredients!) Hope this helps! x

  5. Lizzie on March 22, 2022 at 1:55 pm

    Hi I’ve seen that the cupcakes can be frozen but I have a few questions about that, can they be frozen with the buttercream icing on? How is best to freeze them? How best to defrost them?

    Thanks 🙃

    • Jane's Patisserie on March 23, 2022 at 12:00 pm

      Yes they can be frozen decorated, just freeze them in an airtight container and leave them at room temp to defrost. Hope this helps! x

  6. Taylor on March 1, 2022 at 10:42 am

    On a stand mixer do you use the whisk attachment for cake batter or the paddle attachment?

    • Jane's Patisserie on March 6, 2022 at 1:33 pm

      I always use the paddle for cake mixes and buttercream unless otherwise specified! X

  7. Zoe on January 14, 2022 at 10:01 am

    Hi Jane. I was just wondering could I add food colouring to the vanilla frosting? Thanks 🙂 x

  8. Harsheen on November 12, 2021 at 7:41 am

    How can i replace self raising flour with plain flour in this recipe

    • Jane's Patisserie on November 15, 2021 at 11:25 am

      Hiya, to make your own self raising flour, use 2 level teaspoons of baking powder per 150g plain flour whisked in before using in the recipe. Remove any other raising agent if you do this. Hope this helps! x

  9. Rachel McLean on September 1, 2021 at 8:55 pm

    Hi Jane. I have made these before and they are absolutely delicious! If I wanted to make them with a chocolate buttercream instead, how would you recommend adjusting the ingredients? I was thinking of maybe taking away 50g from the icing sugar and and replacing it with cocoa powder. Does that sound okay? Also, would you still include the vanilla? Thanks xx

  10. Jessica on August 16, 2021 at 2:08 pm

    Hi Jane, want to make these for a party but with a strawberry buttercream, do you have any recipes??


  11. Emily lw on July 24, 2021 at 11:10 am

    Perfect recipe failsafe cupcakes. Really light and moist. Topped mine with fresh cream and strawberries yummy!!!

  12. Emily on July 12, 2021 at 8:01 pm

    Hi Jane, everyone in my family loves these cupcakes when I make them, my question is if I double the recipe, would it make 2 6 inch cakes? If so how long would you say to bake? Thanks x

    • Jane's Patisserie on July 19, 2021 at 4:32 pm

      I would double it for 2x 8″ cakes x

  13. Yianna on June 18, 2021 at 9:34 pm

    Hi Jane,
    Should these be stored in the fridge? I’ve made them for my friends baby shower tomorrow they look great! Thanks

    • Jane's Patisserie on June 21, 2021 at 9:51 am

      Hey, no room temperature! I hope you had a lovely day!x

  14. Ros on May 8, 2021 at 4:23 pm

    BEST CUPCAKES EVER! I They are so easy and enjoyable to make ! But most of all they are DELICIOUS. My family loved them.

  15. Zara Harvey on April 29, 2021 at 4:26 pm

    Hi Jane
    Have done loads of your recipes I love them all and they always turn out fab, only problem I sometimes have is when I put my cupcakes in a cake box the cases sometimes come away from some of the cupcakes. Do you no why or what I’m doing wrong.? X

  16. Kelly Dawnay on April 28, 2021 at 8:05 pm

    I made these today, with the help of my 4 year old, for her to sell to neighbours, to raise money for the Children’s Air Ambulance, whilst dressed as a superhero for National Superhero Day 😁🦸‍♂️ They were so quick and easy to do after school and luckily we kept some for ourselves as they are delicious, so light and tasty 😋😋

    • Jane's Patisserie on May 6, 2021 at 1:33 pm

      Aww this is so sweet, what a lovely thing to do!xx

  17. Iman on April 16, 2021 at 2:58 am

    Hey! If I want to make these as mini cupcakes, what changes do i need to make to the time/temp? X

    • Jane's Patisserie on April 17, 2021 at 2:03 pm

      Hey! It depends on the size of the cupcakes xx

  18. Mia on April 6, 2021 at 2:56 pm

    Hello, everytime I make these cupcakes the sponge is amazing however the frosting is not the best, I use everything you said but it goes all flakey and falls of the cupcake and crumbles when bitten into the frosting, what am I doing wrong?

    • Jane's Patisserie on April 9, 2021 at 12:28 pm

      Hey! Do you chill them in the fridge as if you chill them that might be why they are falling off xx

  19. Lola on April 2, 2021 at 7:56 am

    I’ve baked these a few times and they’re amazing! however they’ve started to peel away from the cupcake cases. Do you know what might be causing this?

    • Jane's Patisserie on April 3, 2021 at 10:19 pm

      This can be under baked cupcakes, cooling too quick, or a hot environment! x

  20. Dolores on March 31, 2021 at 11:48 am

    Hi Jane I absolutely love these cupcakes and are amazing I adjusted to 200g and 4 eggs for bigger size as I always found the last 2 would be smaller running out of batter. My question is how would I adjust this for chocolate cupcakes. If using 200g how much SR and cocoa please

    • Nicola on April 24, 2022 at 2:14 pm

      My cupcakes and cases have come out feeling and tasting rather greasy. Used exact measurements.

    • Jane's Patisserie on April 26, 2022 at 2:18 pm

      Hiya! What butter did you use? x

  21. Loraine on March 29, 2021 at 7:41 pm

    Hi Jane!!

    I love this recipe!! I have made it multiple times. A few times recently I have noticed the cases start to peel from the cupcakes. I’ve considered it might be due to over/under baking but I’ve varied baking times and still get the same issue. Could it be something I’m doing wrong?

    Thanks again for all your great recipes!

  22. B on March 26, 2021 at 7:45 pm

    Hi Jane lovely cakes. Can I ask if I wanted to make this recipe eggless, how do I go about it or substitute with please?

    • Jane's Patisserie on March 27, 2021 at 10:13 am

      Hello! I have vegan version of this, so I recommend using that x

  23. Mia Griffin on March 12, 2021 at 2:09 am

    Hi Jane is it only unsalted butter you use in your sponge? Could baking spread / stork be used?

    • Jane's Patisserie on March 12, 2021 at 8:28 am

      For the sponge I always use stork! x

  24. Naomi on March 11, 2021 at 12:34 pm

    I love this recipe!! Makes such fluffy cupcakes. I only want to make 6, woud love to know the measurements, especially for the egg 🙂

    • Jane's Patisserie on March 12, 2021 at 8:33 am

      Personally for best results I would make 4 or 8 – and then use 1/3 or 2/3 of the recipe x

  25. Emma on March 8, 2021 at 2:40 pm

    Hi what would the measurements be for the ingredients if I needed to make 18 cupcakes? Thankyou

  26. Emma Lount on March 1, 2021 at 2:42 pm

    These are amazing cupcakes I’ve got to make 3 lots of 12 (36)of these would I beable to triple the ingredients or double em to make 24 then just do a single 12

    • Jane's Patisserie on March 1, 2021 at 10:04 pm

      Yeah you can easily do a x2 batch or a x3 batch in one go! x

  27. lucy on February 22, 2021 at 3:44 pm

    hi jane! i love this recipe and use it all the time, I have a question, if I froze a teaspoon of biscoff spread and put it in the cupcake, would it be okay or would it just sink to the bottom? i love your biscoff muffin recipe and wanted to have that in cupcake form, thankyou !!!

    • Jane's Patisserie on February 23, 2021 at 12:35 pm

      Normally for cupcakes I just add it in afterwards – but theoretically it may work the same! Just need smaller lumps of spread compared to the muffins x

    • Hollie Voice on April 3, 2021 at 8:28 pm

      Hey Jane!!

      Love your website! I have made lots of your cupcakes recipes and love them!! I wondered why the radios of ingredients change? some are 175g of flour/sugar/ butter and 3 eggs others are 150g of flour/sugar/butter and 3 eggs? Hollie xx

    • Jane's Patisserie on April 3, 2021 at 10:12 pm

      150g is medium eggs, 175g is large eggs – just depends what I used at the time x

  28. Charlotte on February 17, 2021 at 9:56 am

    Love your recipes but trying to improve on my buttercream frosting.

    Does it work ok with stork margarine or do I need to be using real butter?

    Many thanks

    • Jane's Patisserie on February 17, 2021 at 3:13 pm

      It needs to be real block butter that is at room temperature – stork doesn’t work!

  29. Jade on February 12, 2021 at 2:47 pm

    Hi, I’m not a massive fan of loads of buttercream, how much should I change the quantity of ingredients so that the cakes have a layer of buttercream but not a massive tower on top? X

    • Jane's Patisserie on February 12, 2021 at 2:49 pm

      It’s about proportions so reduce the recipe by 1/3 for example! x

  30. Barbara Neilon on February 6, 2021 at 7:54 am

    I love your website amazing 💕
    This is probably a silly question but how much do you fill the cupcake case with the mixture halfways or 3/4 ways ? I can never get an even level when baked? Thank you

    • Jane's Patisserie on February 6, 2021 at 4:42 pm

      I usually say 2/3-3/4 roughly but I use a 5cm scoop which is easiest! But you may try lowering the temp as well and baking for longer x

    • Barbara Neilon on February 11, 2021 at 11:49 am

      Thank you so much for the reply x

    • Barbara Neilon on March 9, 2021 at 1:29 pm

      Hi Jane

      If I was to bake them at 150 fan , how long would I bake them for ?
      Thank you

    • Jane's Patisserie on March 10, 2021 at 8:13 pm

      Oh gosh I would imagine like 30 minutes? Not sure!!

    • Barbara Neilon on April 16, 2021 at 12:26 pm

      Hi Jane, thank you for the tip on the scoop. How do I stop getting a dome on the cupcakes? Or what causes it ? A few times they have come out perfect and flat but other times a dome !

      Thank you

    • Jane's Patisserie on April 17, 2021 at 1:59 pm

      Hey! Try baking it at a lower temperature but it can dome for a large variety of reasons xx

  31. Ellie on February 5, 2021 at 9:17 pm

    Hey! I’ve used this recipe but the icing seems too wet? Is there anything I can do to making it harder?

  32. Emily on January 16, 2021 at 8:54 pm

    Hi can these be frozen? If so how long would you advise freezing cupcakes for? Thankyou d

    • Jane's Patisserie on January 17, 2021 at 11:44 am

      Yes they can, and I usually say up to 3 months!

  33. Hannah on December 26, 2020 at 5:45 pm

    I’m looking at doing cupcakes with two flavours.. outside vanilla and inside chocolate .. would this recipe work with just changing the vanilla for coco powder for half the mixture for the chocolate sponge centre ?

  34. Cath on November 27, 2020 at 9:12 am

    Hi Jane,

    Just wondering can I adapt this to make small cupcakes ? Would oven and time be the same ?


    • Jane's Patisserie on November 27, 2020 at 11:22 am

      It depends on the size of the cupcakes, but if they are smaller they will take less time x

  35. Emma on November 23, 2020 at 11:26 am

    Hi Jane.

    Is it possible to make this batch smaller. So say down to 3 or 4 buns. How would I go about it

    • Jane's Patisserie on November 23, 2020 at 8:39 pm

      Yes you can! Just use 1/3 of the recipe xx

  36. Lorisha on November 17, 2020 at 7:47 pm

    Hello Jane,

    I hope you’re well, when creaming the butter and sugar together how long should that be for and should the eggs be added 1 at a time? I know you said adding the eggs, flour, and milk together should be 30seconds max, so I wanted to know the duration for the creaming of butter and sugar.

    Have a great evening

    • Jane's Patisserie on November 18, 2020 at 11:20 am

      You just need to beat it until its light and fluffy – it’s hard to say a time as it depends on your mixer but you will see when its combined. But no I just add them all in as mentioned x

  37. Jade on November 16, 2020 at 3:42 pm

    Hi, I need to make 18 cupcakes, how should I adapt the ingredients?

    • Jane's Patisserie on November 16, 2020 at 4:38 pm

      I would just use another half of the recipe – so 1.5x and then you have the 18! x

  38. Holly on November 4, 2020 at 1:48 pm

    Hi Jane ,
    Can I use salted butter instead and light milk instead of whole milk ?
    Thank you.

    • Jane's Patisserie on November 5, 2020 at 9:25 am

      You can use salted butter, but generally I don’t recommend anything ‘light’ in baking – I would just leave the milk out x

  39. Emily on October 30, 2020 at 11:18 am

    Is it golden caster sugar I use? Thansk

    • Jane's Patisserie on October 30, 2020 at 1:32 pm

      I just use white, but you can use golden if you want!

  40. Rebecca Wigfield on October 10, 2020 at 11:31 am

    Hi Jane,
    Love your recipes! One question I have, when I bake the vanilla cupcakes I tend to get more rise in the middle so end up with a bit of a dome appearance. How can I stop that so they are even? X

    • Jane's Patisserie on October 10, 2020 at 7:02 pm

      You can try a lower temperature and for longer! So 160/140fan for 40 minutes or so! x

  41. Nicola on September 6, 2020 at 9:15 pm

    Hi Jane!

    If i were to make these dairy free, would I just use dairy free butter? Or am i thinking Stork butter is in fact dairy free?
    Thank you!x

    • Jane's Patisserie on September 7, 2020 at 2:27 pm

      Stork block is dairy free, not the tub, but as long as you check all other ingredients are safe then yes it’s a simple switch! x

    • Nicola on September 8, 2020 at 6:31 pm

      Thank you, is the stork block okay to use for cupcakes?x

    • Jane's Patisserie on September 9, 2020 at 8:41 am

      Yes it is! x

  42. Holly on August 31, 2020 at 8:47 pm

    Hi if I’m using large eggs instead of medium how many do I use?x

    • Jane's Patisserie on September 1, 2020 at 8:55 am

      I would use 3 large, and 175g butter/sugar/flour x

  43. Crystal on August 27, 2020 at 11:37 am

    Can I use cake flour?

    • Jane's Patisserie on August 27, 2020 at 3:57 pm

      You can, but you may want to use baking powder too!

  44. Trisha Hards on August 14, 2020 at 1:07 pm

    Hi Jane – I’d like to make coloured frosting. Would food colouring work with this frosting? The paste food colouring not liquid food colouring.

    • Jane's Patisserie on August 14, 2020 at 8:54 pm

      Yes it would – I generally use sugar flair, progel, wilton or colour splash brands! x

  45. Tell on July 24, 2020 at 9:59 pm

    Hi Jane,

    I made these cupcakes today and I don’t know what went wrong but they’ve got a really odd taste! I was very careful when measuring out the ingredients and I baked for 18 mins!

    • Jane's Patisserie on July 25, 2020 at 8:29 am

      The only reason they would have an odd taste is because of the ingredients being off or measured incorrectly – it’s a standard victoria sponge recipe so there’s nothing weird in it! x

  46. Amanda on July 24, 2020 at 11:03 am

    Hi Jane I’ve made these vanilla cupcakes loads they are delicious. I wanted to add in funfetti I have (iced Jems ) , do you think 35g would be ok. One time I put too much into a mixture and was wet xx

    • Jane's Patisserie on July 24, 2020 at 12:57 pm

      The sprinkles wouldn’t make a mixture wet – so that must have been something else. But yes about 35g should be okay!

  47. Amy on July 11, 2020 at 9:54 pm

    Hi Jane. How do you recommend storing these cupcakes if I bake and don’t want to decorate for couple days ? Will they go dry in a plastic air tight container ?

    • Jane's Patisserie on July 12, 2020 at 7:20 pm

      I would just store them at room temp in a container – they last about 3-4+ days usually in total!

  48. Sandra on July 8, 2020 at 10:35 am


    My cupcakes care coming away from the cases what am I doing wrong


    • Jane's Patisserie on July 8, 2020 at 6:26 pm

      That usually means they are under baked or there is too much moisture in the storage.

  49. Kerry on June 29, 2020 at 10:25 am

    Hey Jane

    I need to make 16 cupcakes. How can I adapt this recipe please? X

    • Jane's Patisserie on June 29, 2020 at 7:31 pm

      I would use 1/3 more – so 4 eggs, 200g butter/sugar/flour – and split between the 16! x

  50. Emily on June 25, 2020 at 2:55 pm

    Can I use this recipe to make a cake rather than cupcakes?

    • Jane's Patisserie on June 25, 2020 at 9:32 pm

      You can do, but I do have a vanilla cake recipe you can follow!

  51. Saphena on June 23, 2020 at 7:24 pm

    I don’t have unsalted butter can I use Stork? I have left over buttercream from the carrot cake recipe of yours (was delicious) let me know please x

    • Jane's Patisserie on June 23, 2020 at 7:37 pm

      Yes you can use stork for the cake sponges! x

  52. Dolores on June 12, 2020 at 10:49 am

    Hi Jane I made these last nite for the first time and they were unbelievably good 😍just so moist and delicious. Two things I want to ask u I used those greaseproof baking cups and they were so great. The only thing I found was they would take a lot more mixture than this recipe. Is there any way I can adjust recipe to get a bigger cupcake or can I just double recipe to fill cups more.. They are so perfect don’t want to risk ruining them. Also is your vanilla sponge as moist as this as omg I would love my cakes to be as moist and fluffy as these. Thank you.

    • Jane's Patisserie on June 13, 2020 at 4:40 pm

      Hey! It may be that the ones you have are larger, as I typically interchange the ones I use with normal cupcake cases! If in doubt, just increase the recipe to fill them more (and the baking time will increase!) Xx

    • Dolores on June 14, 2020 at 5:14 pm

      Thank you.xx

  53. Sharon Thompson on May 24, 2020 at 4:09 pm

    HI Jane, when you say ‘cream the butter and sugar until smooth’ is that just a short 30 second mix on a medium/high speed or longer to achieve something more light and fluffy? I tried this recipe with Stork today and they tasted like Stork- a bit salty and synthetic – eww! The mix wasn’t very thick and didn’t fill my cupcake cases as much as I expected (I weighed my ingredients carefully) TIA x.

    • Jane's Patisserie on May 24, 2020 at 5:46 pm

      I mix them together till they’re smooth and creamy/fluffy! Its usually about 30-60 seconds or so! I nearly always use stork for cakes and have never had a funny taste! There’s no reason why the mixture shouldn’t be a thick cake mixture like normal though?! x

  54. Jodie on May 22, 2020 at 4:08 pm

    Hi Jane!! I love your blog! Just wondering if these cupcakes would be suitable for someone with a nut allergy?

    • Jane's Patisserie on May 22, 2020 at 7:50 pm

      You need to check every ingredient label yourself, that isn’t something I can answer!

  55. Vicki on May 19, 2020 at 8:59 pm

    I’ve made these today, they took about 40 minutes to cook and have come out dry. Any idea where i might have gone wrong? Followed the recipe amounts and technique fully, fan oven at 160 prewarmed. Going to have another go tomorrow but wondering what it is that hasn’t worked today to try to fix it with the next batch!

    • Jane's Patisserie on May 20, 2020 at 9:24 am

      There is no way that they should have taken so long, the dryness comes from being over baked. Stick to the advised times and they’ll be fine!

  56. Cassie on May 18, 2020 at 1:27 pm

    Hi Jane.
    These are delicious 😋 I need to make just a small batch of 6 cupcakes- would you suggest halving the recipe amounts? Also how many eggs would you use?
    If it’s not feasible I will just make the full 12. Thank you.

    • Jane's Patisserie on May 18, 2020 at 1:29 pm

      Hey! So the best thing to do is to make 4, 8 or 12 – as it makes it easier with the eggs! Use 1/3 of the mix for 4, or 2/3 of the mix for 8!

  57. Rachael Shaw on May 16, 2020 at 2:20 pm

    Which vanilla extract would you recommend? I’m running low and wondered if I’d find a good one online

  58. Helen on May 10, 2020 at 11:21 am

    Hi Jane! I’m so happy to have come across your page. These were the best cupcakes I’ve ever made! Absolutely delicious and so light! Thank you. I’ve also made your biscoff tray bake this week which my husband took into work and they went down a storm. Can’t wait to try something new, struggling to get supplies in at the moment with lockdown! Thanks again! Xx

  59. Jane on May 4, 2020 at 10:42 pm

    Yum! 5th recipe I’ve made from your site, all delicious, thanks for sharing 😀

  60. Natalie on March 10, 2020 at 2:31 pm

    Have just baked these and they look great! Only thing however is that mine have came away from the cases, do you know what usually causes this happen?

    • Jane's Patisserie on March 10, 2020 at 9:52 pm

      Sometimes that can happen when the cake isn’t quite baked enough, or they’re kept in a warm environment so they essentially sweat and peel!

  61. Lauren on September 28, 2019 at 8:37 pm

    Can I use stork for these instead of unsalted butter? Thankyou xx

    • Jane's Patisserie on September 28, 2019 at 9:03 pm

      Only for the sponge, never ever for buttercream.

    • Nadia Dogan on May 8, 2020 at 4:55 pm

      I used Stork for buttercream! Is that really bad??

    • Jane's Patisserie on May 9, 2020 at 8:51 am

      In my opinion, you need to use actual butter and not a spread for buttercream.

  62. Chandra Persaud on June 28, 2019 at 9:50 pm

    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?

    • Jane's Patisserie on June 28, 2019 at 10:18 pm

      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.

  63. Nicola on June 10, 2019 at 12:28 pm

    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

    • Elizabeth on June 24, 2020 at 8:47 pm

      Hi Jane,
      Love your baking tips and so far the cakes I have baked have been fool proof. I’m wanting to make 15 of these cupcakes. How would I adapt the recipe please?
      Thank you x

    • Jane's Patisserie on June 24, 2020 at 9:44 pm

      I would use 200g butter/sugar/flour and 4 eggs, and split between the 15 cases! x

  64. Maxine Cope on June 5, 2019 at 9:13 pm

    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?

    • Jane's Patisserie on June 6, 2019 at 9:24 am

      Do you mean they caved in the middle? It could be the eggs, or they were finished baking yet!

  65. Nuha on March 24, 2019 at 7:20 pm

    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 ?


    • Jane's Patisserie on March 24, 2019 at 7:21 pm

      You can get away with doubled easily – it’s only if you wanted to triple/quadruple I’d suggest breaking it down xx

  66. Blaithin on February 12, 2019 at 6:43 pm

    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

    • Jane's Patisserie on February 12, 2019 at 6:59 pm

      That would would for 8″ size tins, and would still be quite tall! x

  67. Bibi on January 28, 2019 at 10:36 am

    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 😘

  68. Carmen on September 25, 2018 at 1:57 pm

    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?

    • Jane's Patisserie on September 25, 2018 at 7:38 pm

      Hiya! You can either use this (each cupcake batch makes one good 8″ layer), or my victoria sponge recipe with a smidge more vanilla in to make things easier!

    • Jess on August 11, 2020 at 9:11 pm


      No matter what I do, my buttercream is always so runny I’m unable to pipe it as it melts off the cupcakes. How can I avoid this?


    • Jane's Patisserie on August 12, 2020 at 1:36 pm

      What exact type of butter do you use? x

  69. Runa on September 19, 2018 at 6:34 am

    Hi Jane, would it be possible to freeze these cupcakes?

  70. Jade on August 2, 2018 at 7:53 pm

    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. 💞

  71. Zahra on May 8, 2018 at 5:55 pm

    The texture is to die for. Thanks sm 💕🦄

  72. Lynne Wade on May 5, 2018 at 2:20 pm

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

  73. Funfetti Cupcakes! - Jane's Patisserie on April 6, 2018 at 7:36 pm

    […] cupcakes themselves are based around my Easy Vanilla Cupcakes recipe which I posted a few months ago – many of you have it as you staple Vanilla Cupcake […]

  74. Becky Gonzalez on January 24, 2018 at 9:10 pm

    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

    • Jane's Patisserie on January 25, 2018 at 2:30 pm

      It honestly doesn’t matter really, but the cream does give it a creamier texture.

  75. Jessica on January 18, 2018 at 9:54 pm

    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

    • Jane's Patisserie on January 20, 2018 at 8:04 pm

      With a really good food colouring such as sugar flair red extra! Worth the extra money.

  76. Josephine on November 27, 2017 at 6:37 pm

    I only have large eggs. How many will i use?

    • Jane's Patisserie on November 27, 2017 at 9:17 pm

      Use 3, but up the other ingredients to 175g each.

  77. Funfetti Cupcakes | whoisclareanyway on September 6, 2016 at 6:28 pm

    […] from work, so decided to bake up some yummy funfetti cupcakes. I followed Jane Patisserie’s Easy Vanilla Cupcake recipe and I thought I would show you all how they turned […]

  78. […] From Jane’s Patisserie […]

  79. LocknessDIY on October 12, 2015 at 11:44 am

    Great recipe with really pretty results!

  80. natashalesley on October 12, 2015 at 11:32 am

    I love a vanilla cupcake!

  81. Becky's Biscuit Bases on October 12, 2015 at 11:09 am

    These look amazing!

  82. Lina on October 12, 2015 at 9:39 am

    Really cute cupcakes☺☺

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