Vanilla Cupcakes with Vanilla Buttercream Icing

This classic vanilla cupcake is a staple in my cupcake repertoire. Feel free to tint the icing different colours to suit the client (or your mood!)


Vanilla Cupcakes with Vanilla Buttercream Icing
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
Cupcakes
  • 230g butter, softened
  • 1¾ cups sugar
  • 4 large eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tsp vanilla extract
  • 1½ cups self-raising flour
  • 1¼ cups all-purpose flour
  • ½ tsp salt
Buttercream Icing
  • 230g butter, softened
  • 6-8 cups icing sugar
  • ½ cup milk, room temperature
  • 2 tsp vanilla extract
Instructions
  1. Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
  2. Cream the butter with an electric mixer until smooth in a large bowl.
  3. Gradually add the sugar and beat for 3 minutes until fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Sift the 2 flours and salt into a separate bowl.
  6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
  7. Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
  8. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Buttercream Icing
  1. Place the softened butter in a large mixing bowl and beat until smooth.
  2. Gradually add in 4 cups of sugar, then the milk and vanilla (adding gradually prevents the icing from going grainy).
  3. Beat for around 3-5 minutes until smooth and creamy.
  4. Gradually add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar).
  5. Add a few drops of food colouring or divide the mixture into a few bowls and colour each one differently.
  6. Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.

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