Vanilla cupcakes
Vanilla cupcakes, from above
Non vegEggUnited States

Vanilla cupcakes

Small cakes, big swirls of buttercream, zero sharing required.

45 minTime
3 gProtein each
mildSpice
Cakes in cups2 chapters · 1 min read

Make it your way

Grandma's wayButter cupcakes with American buttercream.
The original
288kcalsame
3 gproteinsame
0 gfibresame
45minutessame

Classic vanilla cupcakes.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)1½ cups
Sugar¾ cup for the batter plus 1 cup powdered for frosting
Butter¾ cup plus 2 tbsp, softened, divided
Egg2
Milk½ cup
Baking powder1½ tsp
Vanilla essence (vanilla flavouring, imitation vanilla extract)2 tsp
Salta pinch
Sprinkles (hundreds and thousands)1 tbsp

Method

5 steps
  1. 1Heat the oven to 175 C and line a 12 cup muffin tray with paper cases.
  2. 2Cream 115 g butter with the sugar until fluffy. Beat in eggs and half the vanilla.
  3. 3Fold in maida, baking powder and salt with the milk. Fill cases two thirds full.
  4. 4Bake 18 to 20 minutes and cool fully.
  5. 5Beat the remaining butter with the powdered sugar, the rest of the vanilla and a spoon of milk until fluffy. Pipe swirls and add sprinkles.
Serve it like this

Serve on a cake stand or tray at room temperature, buttercream swirled high and topped with sprinkles.

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Make it a meal

What goes with Vanilla cupcakes: a bread or rice, a side, something to drink and something sweet.

A little snack Stuffed mushrooms35 min
A little snack Air fryer chicken tenders30 min
To drink Root beer float3 min
To drink Strawberry banana smoothie5 min
Something sweet Chocolate cake80 min
Something sweet Chocolate covered strawberries25 min
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