18/08/2025
Soft, buttery, and beautifully simple — our classic Vanilla Cupcakes crowned with silky vanilla-bean buttercream. One bite and you’ll taste why Doree Cakes is everyone’s sweet spot. 🧁✨
Recipe (Yields 12 cupcakes)
Ingredients – Cupcakes
160 g all-purpose flour (about 1 1/4 cups), spooned & leveled
150 g caster/granulated sugar (about 3/4 cup)
1 1/2 tsp baking powder
1/4 tsp fine salt
115 g unsalted butter, room temperature (1/2 cup)
2 large eggs, room temperature
120 ml whole milk, room temperature (1/2 cup)
2 tsp pure vanilla extract (10 ml)
Ingredients – Vanilla Buttercream
170 g unsalted butter, room temperature (about 3/4 cup)
300–360 g icing sugar, sifted (2 1/2–3 cups), to taste
1–2 tbsp milk (or heavy cream) as needed
1 tsp pure vanilla extract
Pinch of fine salt
Equipment
12-cup muffin tray • cupcake liners • mixing bowls • whisk • hand/stand mixer • spatula • ice-cream scoop • piping bag + star nozzle (e.g., 1M/2D)
Method – Cupcakes
Prep. Preheat oven to 175°C (fan 160°C) and line a 12-cup muffin tray.
Dry mix. In a bowl, whisk flour, baking powder, and salt.
Cream. In a separate bowl, beat butter and sugar 2–3 minutes until pale and fluffy.
Eggs + vanilla. Beat in eggs one at a time, scraping the bowl. Mix in vanilla.
Combine. Add dry ingredients in two additions, alternating with milk. Mix just until smooth—do not overmix.
Fill. Divide batter evenly (about 2/3–3/4 full) using a scoop.
Bake. 18–20 minutes until tops spring back and a skewer comes out clean.
Cool. Rest 5 minutes in the tray, then transfer to a rack and cool completely.
Method – Vanilla Buttercream
Beat butter 2 minutes until very creamy.
Add half the icing sugar and beat until fluffy. Add vanilla + salt.
Add remaining sugar; beat. Add milk 1 tsp at a time until smooth and pipeable.
Pipe tall swirls on cooled cupcakes with a star tip. Finish with sprinkles if you like.
Pro Tips (for consistently perfect cupcakes)
Room temperature ingredients whip more air → lighter crumb.
Don’t overmix once the flour goes in; stop as soon as it’s combined.
For extra vanilla pop, add seeds from 1/2 vanilla bean or 1/2 tsp vanilla bean paste.
If baking in a humid kitchen, pop the frosted cupcakes in the fridge 10 minutes before transport.