Vanilla cupcakes

Name: Vanilla cupcakes
Prep time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 125 g butter, softened; 125 g granulated sugar; 2 pcs eggs; 125 g all-purpose flour; 1½ tsp baking powder; 1 tsp vanilla extract; 2 tbsp milk; 150 g butter for buttercream, softened; 300 g icing sugar; 1 tbsp milk for the buttercream

Light, fluffy vanilla cupcakes with silky buttercream, the bake-box classic that always works. Watch Jemma's video above for piping and finish.

45 min · 12 servings

Inspired by Cupcake Jemma

Ingredients

Units

butter, softened125 g
granulated sugar125 g
eggs2
all-purpose flour125 g
baking powder1½ tsp
vanilla extract1 tsp
milk2 tbsp
butter for buttercream, softened150 g
icing sugar300 g
milk for the buttercream1 tbsp

Method

1
Heat the oven to 175°C (347°F) and line a muffin tin with 12 paper cases.
2
Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well between each.
3
Fold in the flour and baking powder, then the vanilla and milk to a smooth batter.
4
Divide between the cases and bake 18–20 minutes until they spring back to a light touch. Cool completely.
5
Beat the buttercream butter until pale, sift in the icing sugar and beat with the milk until fluffy. Pipe onto the cooled cupcakes. See the video for the piping technique.

Allergens

Contains: gluten, egg, milk

Produced in a kitchen that handles nuts, milk, eggs and gluten.

Allergies? Always check the packaging of the products you use. Labels can vary between brands.

Diet

Notes

This is an at-home version. Follow the video above for Jemma's exact method and quantities. Room-temperature eggs and butter give the airiest result.

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