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!
Notes
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!