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Cupcakes

Vanilla Cupcakes with Buttercream Icing

Name: Vanilla Cupcakes with Buttercream Icing
Prep time: 20 min
Cook time: 20 min
Yield: 24
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

4.5

Preparation

20 mins

Bake

20 mins

Difficulty

Easy

Servings

Light, fluffy vanilla cupcakes with melt-in-your-mouth buttercream icing. Add sprinkles and decorative flowers to make them just a little bit fancy!

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Ingredients
Method

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

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

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Reviews

356

What did you think of this recipe?

Anonymous

I feel like this are good as muffins too

Makenzie

They were fluffy and soft And the icing was delicious

Yohann

Good

Brad

It's a really good recipe and so yum

Maryam

This one is the best recipe in the whole world ❤️👌

Maisy

That’s the best cupcakes ever

rue

great, they Tast great and look great to.

Autumn

Loved them but you have to be really precise when filling the cupcake tin as it’s easy to overfill them when baking

Hayley

Best recipe

Lucy

I'm 12 I made them for a shared lunch at school and they turned out amazing! Just be careful not to overfill the batter because my first lot looked horrible lol they tasted good though!

Method

Cupcakes
Preheat oven to 190°C bake / 170°C fan bake. Line 2 x 12-hole muffin tins with paper cases.

Beat butter with an electric mixer until smooth. Add Chelsea Caster Sugar and beat until light and fluffy. Add eggs and mix well.

Sift in the flour, then add milk and vanilla. Beat until smooth.

Divide mixture evenly between paper cases, until they are about 2/3 full (don't overfill or they will form peaks). Bake for 18-20 minutes, until cupcakes are golden and they spring back when lightly pressed. Turn out onto a wire rack to cool completely.

Buttercream Icing
Beat the butter until it is pale and fluffy. Sift in the Chelsea Icing Sugar, then add milk and vanilla. Beat until you have a light, fluffy mixture. Add extra milk if needed for a softer consistency. Spread or pipe icing over cupcakes and top with decorations as desired.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

Reviews

356

What did you think of this recipe?

Anonymous

I feel like this are good as muffins too

Makenzie

They were fluffy and soft And the icing was delicious

Yohann

Good

Brad

It's a really good recipe and so yum

Maryam

This one is the best recipe in the whole world ❤️👌

Maisy

That’s the best cupcakes ever

rue

great, they Tast great and look great to.

Autumn

Loved them but you have to be really precise when filling the cupcake tin as it’s easy to overfill them when baking

Hayley

Best recipe

Lucy

I'm 12 I made them for a shared lunch at school and they turned out amazing! Just be careful not to overfill the batter because my first lot looked horrible lol they tasted good though!