Easy Vanilla Cupcakes

Welcome to my first recipe feature!

I have chosen to share this recipe with you as I have received lots of messages regarding how to make simple cupcakes so here is the most common one I use along with the method.

You do not need an expensive mixer or fancy kitchen utensils to make this recipe. A simple hand mixer will do or even a wooden spoon (although it may take a bit more elbow grease). You will however need good weighing scales, a 12 hole muffin/cupcake tray along with 12 muffin/cupcake liners, an ice cream scoop or two teaspoons, a sieve, a large bowl, a wooden spoon (or mixer) along with all the ingredients below.

Ingredients (makes 12 large cupcakes)

175g Self raising flour

1/4 tsp baking powder

3 large eggs

1tsp vanilla extract

175g butter (or baking spread)

175g sugar (can be caster or granulated)

(Butter and eggs should be at room temperature for best results)


1. Pre heat your oven to 180c/160c fan/Gas mark 4

2. Line a 12 hole muffin tray with cupcake liners

3. Add butter and sugar to the bowl and beat until combined (mixture should be pale and fluffy)

4. Crack the eggs into a bowl (to avoid getting any egg shells into the mix) and add to the butter and sugar mix one by one, beating well until combined into the mixture.

5. Add 1tsp vanilla extract to the mix and beat well.

6. Sieve the flour and baking powder into a bowl to help incorporate air into the mixture and then add to the mixture. It’s important to gently fold the flour into the mixture to keep it light and airy. Overmixing can result in a dry cupcake.

7. Take an ice cream scoop or two teaspoons and evenly distribute the mixture between the 12 cupcake cases. (They should be about 1/2 to 2/3 full)

8. Transfer the tray to the oven and bake for 18-20mins

9. Cupcakes should have a slight spring to them and should be slightly golden brown in colour. To test if the cupcakes are baked throughly take a cocktail stick or skewer and insert into the centre of the cupcake. The cocktail stick or skewer should be clear. If there is any mixture on the stick then return to the oven for another minute or two.

10. Place on a cooling rack and leave to cool slightly before taking them out of the tray.

11. Once completely cool, top them with your favourite buttercream. (I will be doing a separate feature on buttercream next week)

12. Enjoy!

I hope you find this feature useful and if you have any problems then please contact me through the contact page and I will do my best to help. Also don’t forget to tag me in any of your baking pictures on Instagram using #tillys.treats

Happy Baking

Amy x

9 thoughts on “Easy Vanilla Cupcakes”

  1. Thank you so much for this recipe, I’m so looking forward to future tips and tuition.! One problem I get is sometimes the paper cake case peels away from the sponge leaving my cupcakes looking messy and uneven – any help with this?


    1. Hi Lynne, thank you for your comment. This is something I’ve experienced many times in the past and sometimes it could be to do with the cupcake wrappers themselves (I normally use either Dr Oetker cases, purple cupcakes white cases or Aldi’s cases are very good. Possible underbaking or leaving them in the tin too long before removing them which causes the cupcakes to sweat and then peel away from their cases may also be a cause. I found this article a while back when I was having the same problem so maybe it may help you too. x


  2. Thank you soooo much for this recipie, after years of trying to make the perfect cupcake and failing, I’ve just made 12 gorgeous light cupcakes. Even with my awful oven, they’ve turned out better than any previous cakes.
    Can’t wait for the buttercream recipie next week.


  3. thank you for this recipe, and the buttercream recipe, just tried them out for some Halloween cupcakes. everyone who tried them enjoyed them. Looking forward to trying out some of the other recipes you’ve posted too x

    Liked by 1 person

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