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Easy and scrumptious Jubilee cupcakes with a vanilla cupcake sponge, and red, white and blue vanilla buttercream frosting! 

Jubilee cupcakes!

Here I am again, three days in a row! But there is a good reason, here is the last in my mini Jubilee baking series… jubilee cupcakes! These beauties are easy to make and absolutely delicious. 

I couldn’t resist doing a really simple bake because I think these cupcakes are a bake that everyone can get involved in, and I love that. I want to create bakes that anyone of any skill level can achieve, and I have the top tips to get that to happen! 

We all know the theme so far, it’s the platinum jubilee next weekend, and so far my jubilee trifle and jubilee cookies have gone down an absolute storm; so I thought I would post one more jubilee themed bake that was going to be a feel good easy bake – Jubilee cupcakes. 

Cupcakes

I used a basic vanilla recipe for these jubilee cupcakes as I wanted to make sure that it’s a flavour that most people would love, and also a flavour that is easy to colour! We all know a chocolate bake is going to be very hard to colour to red, white and blue. 

I used my basic ratio of butter, sugar, flour and eggs, with some vanilla extract for the cake mix because it’s simple and easy to do. I distinctly remember making vanilla cupcakes when I was little, and I know so many people would want to, and will, make them for street parties and celebrations next weekend. 

Buttercream

For the frosting I used a simple American buttercream frosting of unsalted butter and icing sugar, with vanilla extract. I beat the butter like crazy on it’s own to soften it, but then also lighten it in colour so it is naturally less yellow. 

I used red food colouring and blue food colouring on 1/3 each of buttercream, and left the third as it was (I didn’t use a white food colouring). This was easy, I just mistakingly dyed my hands several colours in the process so beware!! 

I used the clingfilm trick to line each colour of buttercream up in a row onto the clingfilm, and then rolled this into a sausage shape. This then went into a piping bag with my favourite piping tip, and I piped swirls onto the cupcakes! It created beautiful triple-colour frosting that looked amazing! 

Cases

I used some cute blue, red and white cupcake cases as I thought this would help with the theming – and they look so cute in the photos! You can of course use whatever you want; or even try the purple colour for the platinum theme! 

Decoration 

Topping the cupcakes with small and large sprinkles, and you have these beauties – jubilee cupcakes that are absolutely perfect for the platinum jubilee weekend, enjoy!! x

Jubilee Cupcakes!

Easy and scrumptious Jubilee cupcakes with a vanilla cupcake sponge, and red, white and blue vanilla buttercream frosting! 
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Category: Dessert
Type: Cupcakes
Keyword: Jubilee, Vanilla
Prep Time: 1 hour
Cook Time: 20 minutes
Cooling & Decorating: 3 hours
Total Time: 4 hours 20 minutes
Servings: 12 cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 165 g unsalted butter (room temp)
  • 165 g caster sugar
  • 165 g self raising flour
  • 3 medium eggs
  • 2 tsp vanilla extract

Decoration

  • 200 g unsalted butter (room temp)
  • 400 g icing sugar
  • 1 tsp vanilla extract
  • blue food colouring
  • red food colouring

Instructions

Cupcakes

  • Preheat the oven to 180ºc/160ºfan, and line a muffin tray with 12 cases - or get 12 baking cups ready.
  • In a large bowl, add the unsalted butter and caster sugar and beat together until light and fluffy.
  • Add the self raising flour, eggs, and vanilla extract and beat again until smooth and perfect.
  • Split the mixture between the 12 cases and bake the cupcakes in the oven for 20-22 minutes, or until baked through.
  • Leave the cupcakes to cool fully.

Decoration

  • Once the cupcakes have cooled fully, beat the butter on its own in a large bowl until smooth. I do this for a few minutes.
  • Add the icing sugar and vanilla extract and beat again until a buttercream is formed.
  • Split the buttercream into three equal portions
  • Add the blue food colouring to one third of buttercream and beat on it's own until the buttercream is lovely blue colour.
  • Repeat this with the red food colouring on another third of the buttercream
  • Leave the third as it is (white).
  • Lay a large piece of clingfilm onto your work surface and line the three colours of buttercream up in the middle, and then roll the clingfilm up into a sausage shape.
  • Once this is done, snip off the end and add the clingfilm to a piping bag with a piping tip.
  • Pipe the buttercream onto the cupcakes, sprinkle on any sprinkles you fancy and enjoy!

Notes

  • These cupcakes are the perfect bake for the jubilee, but you can of course make them any time of year, and change the colours to what you fancy!
  • I used these large piping bags, and the piping tip
  • I used this blue food colouring
  • I used this red food colouring 
  • These cupcakes last for 3+ days, at room temp. 
  • They can freeze, with out without decoration, for up to three months.

ENJOY!

Find my other recipes on my Recipes Page!

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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.

 

 

12 Comments

  1. Nikki Oaklands on June 3, 2022 at 11:04 pm

    I’m making these cupcakes got to make 100.
    I don’t have a balloon whisk can I use a paddle attachment with my stand mixer?

    • Jane's Patisserie on June 5, 2022 at 9:02 am

      Yes! I always use the paddle attachment on my stand mixers!



  2. Eve on May 31, 2022 at 10:26 pm

    Hi!!

    I’m only wanting to make 6 cupcakes. If I just halve everything will they come out alright? How many eggs should I use if I’m only doing 6? Thanks!! X

    • Jane's Patisserie on June 1, 2022 at 12:26 pm

      I find it best to make either 4, 8, or 12 for best results – so I’d make 8, and then 2/3 of the mixture so two eggs!



  3. Alice on May 30, 2022 at 9:07 am

    Hi Jane,

    Do I need to weigh the eggs so they are the same weight as the other ingredients? Alice 🙂

    • Jane's Patisserie on May 31, 2022 at 12:34 pm

      Yes you definitely can!! It’s why I did about 165g for each other ingredient (weigh in shells) x



  4. Mandy on May 29, 2022 at 2:10 pm

    These look amazing I have some in the oven right now!! I make a lot of cupcakes but can never get the colours as vibrant as this. What’s the trick and how much colouring do you use? I always use a decent food colouring gel but just can’t get this kind of colour.

    • Jane's Patisserie on June 1, 2022 at 12:27 pm

      I would definitely recommend using the colours I recommend for best results – I add a pea size amount and then mix, and add more to get the colour I want. Usually 0.5-1tsp per colour! x



  5. Susan on May 29, 2022 at 10:06 am

    Do you have a clip of you doing the buttercream? Just struggling to visualise what to do and really want to give it a go!

    • Jane's Patisserie on June 1, 2022 at 12:28 pm

      There are videos on my social media channels!!



  6. Jo on May 29, 2022 at 9:49 am

    Can you use stork for these to Jane?

    • Jane's Patisserie on June 1, 2022 at 12:28 pm

      Yes for the sponges, no for the frosting!! x



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