31/08/2026
The perfect, fluffiest vanilla cupcakes with the most delicious vanilla flavour 🤤🤗
Vanilla Cupcakes
170g butter (room temperature)
170g self-raising flour (sifted)
170g caster sugar (super fine sugar)
170g free-range eggs room temperature (without shells,
approximately 3 large eggs)
1 tsp vanilla extract
Before You Start:
Remove the butter from the fridge. It should
be soft when pressed with your finger but not melted.
Preheat your oven to 140°C.
Method:
1. Place the butter , self-raising flour, caster sugar, eggs, vanilla extract into a large mixing bowl.
2. Using an electric hand mixer, mix everything together for 40-50
seconds, just until fully combined.
3. Do not overmix. The batter should be smooth, light and creamy.
4. Divide the mixture evenly between 12 standard cupcake cases,
weighing 55g of batter into each case for perfectly even cupcakes
5. Once all the cases are filled, gently swirl a skewer through the batter
in each cupcake to level the mixture and release any large air bubbles.
6. Bake on the middle shelf of a preheated oven at 140°C (Fan Oven) for
approximately 25 minutes, or until the tops spring back when lightly
touched.
7. Leave the cupcakes to cool in the tin for a few minutes before
transferring them to a wire rack.
Baker’s Tips :
Room temperature ingredients help create a smooth, even batter.
Resist the temptation to overmix, the short mixing time helps keep the cupcakes soft, light and tender.
Weighing 55g of batter into each cupcake case ensures an even bake and a consistent finish every time.
