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A set of 4 cupcakes in white cupcake casings decorated with buttercream, sugar sprinkles and a pretty 5 petal fondant flower.
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4.86 from 7 votes

Vanilla Cupcakes from Scratch (Perfectly Moist!)

These homemade vanilla cupcakes from scratch are the best. They are wonderfully moist and fluffy and pair perfectly with buttercream icing!
Prep Time20 minutes
Cook Time20 minutes
Decorating Time45 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 190kcal
Author: Priya Maha

Ingredients

Cupcakes

  • 190 g self raising flour
  • 100 g butter
  • 175 g granulated sugar (caster sugar)
  • 2 eggs
  • 140 ml milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

Buttercream

  • 150 g butter salted
  • 300 g powdered sugar (icing sugar) sifted
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk optional

Decoration

  • Sprinkles
  • Fondant flowers

Instructions

  • Preheat oven to 170°Celsius. Prepare cupcake liners.
  • Beat butter and sugar until light and fluffy, for approximately 2 minutes. Scrape the sides of the bowl constantly.
  • Add the eggs, one at a time, beating well after each addition.
  • Sift in the flour, baking powder and salt into the creamed mixture in 3 batches, alternating each batch with milk. Start and end with the flour. Mix until the flour is well incorporated.
  • Finally, fold in the vanilla extract.
  • Pour batter into prepared cupcake liners (see Note 1) and bake for 20 minutes, until the cupcakes are well risen and have turned golden brown.
  • Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before removing them onto a wire rack to cool further (see Note 2).
  • To make the frosting, beat butter and powdered sugar until fluffy.
  • Add vanilla extract and continue beating until the buttercream is all light and fluffy. Add milk or heavy cream if it appears too stiff. Start with small quantities of liquid to avoid the buttercream from becoming runny.
  • Fill the buttercream into a piping bag fitted with a large star tip and pipe a large swirl on top of each cupcake. Decorate with sprinkles and add a small fondant flower on the side.

Notes

  1. The vanilla cupcakes will rise quite substantially when baking so it is important not to overfill the paper liners.
  2. As soon as the vanilla cupcakes turn just slightly warm, cover them in a container and let them continue to cool down, covered. 

Nutrition

Calories: 190kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 117mg | Potassium: 22mg | Fiber: 1g | Sugar: 20g | Vitamin A: 290IU | Calcium: 19mg | Iron: 1mg