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Vanilla cupcakes and vanilla frosting


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Rate this recipe 2.2/5 (26 Votes)


  • For the cupcakes;
  • 1 1/2 cups self-rising flour
  • 1 1/4 cups plain flour
  • 8 oz or 200g unsalted butter
  • softened
  • 2 cups sugar
  • 4 large eggs
  • at room temperature
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • For the frosting;
  • 8 oz or 200g unsalted butter
  • softened
  • 6 to 8 cups icing sugar
  • 1/2 cup milk
  • 2 teaspoons pure vanilla extract


servings 24
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Average budget


Step 1

Preheat oven to 180 degrees. Line two 12-cup muffin tins with paper liners and set aside. In a small bowl, combine flours and set aside. In the bowl of an electric mixer, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla and scraping down sides of bowl in between each addition. Beat until ingredients are incorporated but do not overbeat.

Step 2

Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.

Step 3

Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins and cool completely on rack.

Step 4

For the frosting, in the bowl of an electric mixer, combine butter, 4 cups sugar, milk and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency.

Step 5

Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

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