White Sugar
The uniform size of the...
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Cupcakes
Vanilla Cupcakes
15 mins
15 mins
Easy
12
These Vanilla Cupcakes are the ultimate classic treat - light, fluffy, and subtly sweet. Top with creamy vanilla buttercream or enjoy plain, they’re perfect for any occasion. Quick to bake, they’ll be your go-to cupcake recipe!
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- Ingredients
- Method
Ingredients
- 125g butter, softened
- 3/4 cup Chelsea White Sugar (169g)
- 2 eggs
- 1 tsp vanilla essence
- 1 3/4 cups plain flour (263g)
- 1 tsp baking powder
- 1/3 cup milk (83ml)
- Basic Buttercream Icing or Cream Cheese Icing, to decorate (optional)
Chelsea Products in Recipe
Reviews
113
What did you think of this recipe?
Peyton.
Best vanilla cupcake recipe so far
5
KC
IT was superb and we made it many of times I will never stop making these such good cupcakes iI personally would recomend these cupcakes for morning or after noon tea times .Such good recipe
5
hi
it was yum
4
Yulia
Very fast and yummy
5
sup
i havent baked it beacase i am 2
2
Shalini
I am just 6 years old, my mum and my sister help me.
5
Queen
I loved it and I'm only 9!!!!!!!!!
5
Abby haverkamp
it is easy and yummy
4
Autumn
I love this it's soooooooooooooooooo good I have done this so many times I'm 9 and I always asking my mum can we bake the cupcakes can we bake the cupcakes every day even after school or if we're busy and if my mum says not today I run away yelling have a good day
5
bob
I like the recipe
5
Method
Preheat oven to 200°C bake. Line a 12-hole muffin tin with cupcake cases.
In a large bowl, cream butter and sugar until pale and fluffy. Beat in eggs and vanilla essence.
Mix flour and baking powder together. Alternately add flour mixture (in three additions) and milk (in two additions) to the butter mixture, starting and ending with the flour, and using a spatula to combine.
Spoon evenly into prepared cases. Bake for 15-18 minutes, until a skewer inserted into the centre comes out clean.
Remove from tin onto a wire rack and allow to cool completely. Ice and decorate cooled cupcakes as desired - we recommend using our Basic Buttercream Icing or Cream Cheese Icing.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
113
What did you think of this recipe?
Peyton.
Best vanilla cupcake recipe so far
5
KC
IT was superb and we made it many of times I will never stop making these such good cupcakes iI personally would recomend these cupcakes for morning or after noon tea times .Such good recipe
5
hi
it was yum
4
Yulia
Very fast and yummy
5
sup
i havent baked it beacase i am 2
2
Shalini
I am just 6 years old, my mum and my sister help me.
5
Queen
I loved it and I'm only 9!!!!!!!!!
5
Abby haverkamp
it is easy and yummy
4
Autumn
I love this it's soooooooooooooooooo good I have done this so many times I'm 9 and I always asking my mum can we bake the cupcakes can we bake the cupcakes every day even after school or if we're busy and if my mum says not today I run away yelling have a good day
5
bob
I like the recipe
5
You May Like These
ingredients
Cupcakes
- 150g butter, softened
- 1 ½ cups Chelsea Caster Sugar (338g)
- 2 eggs
- 2 ½ cups Edmonds Self Raising Flour (375g)
- 1 ¼ cups Meadow Fresh Milk (310ml)
- 2 tsp vanilla extract
Buttercream Icing
- 150g butter, softened
- 2 ¼ cups Chelsea Icing Sugar (338g)
- 2 Tbsp Meadow Fresh Milk
- 1 ½ tsp vanilla extract
- Raspberries, sugar flowers or sprinkles to decorate
ingredients
- 1 ½ cups Chelsea White Sugar (338g)
- 190g butter, softened
- 3 eggs
- 1 Tbsp vanilla essence
- 2 ¼ cups Edmonds Standard Grade Flour (338g)
- 2 ½ teaspoons Edmonds Baking Powder
- ¾ cup Meadow Fresh Original Milk (190ml)
Vanilla Icing
- 225g butter, softened
- 3 cups Chelsea Icing Sugar, sifted (450g)
- 3-4 Tbsp Meadow Fresh Original Milk
- 1 ½ tsp pure vanilla extract
- Sprinkles, to decorate (optional)
ingredients
Cupcakes
- 150g butter, softened
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla essence
- 2 ½ cups self-raising flour
- 1 ¼ cups milk
Cream Cheese Icing
- 250g Cream Cheese
- 100g butter, softened
- 1 ½ cups Chelsea Icing Sugar
- Berries to decorate
ingredients
CAKE
- 170 g (6 oz) butter (at room temperature)
- 140 g (5 oz) Chelsea Caster Sugar
- 3 eggs
- 140 g (5 oz) self-raising flour
- 1 tsp vanilla extract
- 4 tbsp raspberry jam
ICING
- 80 g (3 oz) butter, at room temperature
- 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
- 1-2 tbsp milk
ingredients
- 250g softened unsalted butter, plus extra for greasing the bundt tin
- 250g plain flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- 225g Chelsea Caster Sugar
- 1 vanilla pod, split lengthways, seeds scraped out with the tip of a knife (see food team's tip)
- 4 large free-range eggs, at room temperature
To serve
- 20g Chelsea Icing Sugar
- Crème fraîche
- Fresh berries
learn about baking
How to Choose SugarFor Baking?
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