Vanilla cupcakes is one of those recipes that is very rewarding. A light yellow sponge cake that is perfect to handle all kinds of toppings and flavor combinations. If you use paper liners, they are easy to serve and you don’t need to dirty dishes when serving them to your guests. Plus, they are absolutely delicious, cheap and quick to make. What’s not to love?
If you like the chocolate frosting shown below, check out this recipe. It’s just as easy as the cupcakes! If you would rather have a vanilla frosting to go with your vanilla cupcakes, try this recipe. No matter how you frost these cupcakes, they are sure to please your friends and family.
When you make this recipe, you may be thinking, but I don’t have self-rising flour! Don’t worry, there is a substitution it in the recipe notes below. And if you don’t like vanilla? Change out the flavor for orange, coconut, lemon, strawberry. Whatever flavor you can think of is possible with this quick and easy cupcake recipe.
First, you will need a cupcake tin. 
Line with paper or butter and flour each tin. 
You will only need one bowl. 
Dump it all in! 
Beat 1 minute on medium or until smooth. 
Next, fill up each tin with equal amounts. 
Finally, bake until golden. 
The ideal cupcake is level with the tin. 
This makes icing them much easier. 
Cool completely on a wire rack. 
They are great as they are without frosting. 
They shouldn’t have any cracks. 
And the sponge should be light an tender. 
Which one will you break open? 
Now, put on some buttercream if you like. 
Aren’t these great? 
Happy baking!
Classic Vanilla Cupcakes
Ingredients
- ¾ cup (113g) self-rising flour
- ½ cup (113g) softened butter or margarine
- ½ cup (100g) sugar
- 2 large (100g) eggs
- 1 tsp (5mL) vanilla
Instructions
- Preheat oven to 325F (160C.)
- In large bowl, place all ingredients. Mix on medium speed one – two minutes or until smooth.
- Line a cupcake tin with paper liners or prep the pan by buttering and flouring each tin.
- In a cupcake tin, equally portion out the batter. It will have about 1 1/2 tablespoons or 35.5 grams batter in each cupcake.
- Bake 18 – 20 minutes or until the cupcake is golden brown and a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
- Cool in pan a few minutes before removing to a wire rack to finish cooling before frosting.
Made these. Doubled the recipe. Turned out flat. Will have to tweak the recipe a bit.
Hello, Lisa. Sorry to hear you weren’t happy with the recipe. If you meant they were flat as in level with the top of the cupcake liner, it is intentional in order for decorations that require a flat surface. We tried to convey that by showing photos and descriptions of the end result. To get a dome on cupcakes, you have to overfill the batter in each liner but it will give you less cupcakes. Hope this helps!
This recipe is quite good and very simple. The consistency for me turned out more of a cornbread type I would say, not very moist. The flavor is very light as well. I used homemade butter cream frosting which made them absolutely delicious. It almost had a sugar cookie taste to me. I enjoyed that it wasn’t overly sweet. If I could get them a little more moist they would be perfect!
Hello Charlotte, you may want to try taking out 2 level tablespoons of flour and adding an additional 1/2 – 1 tsp of vanilla flavoring. That will help with the texture, moistness and the light flavoring. These cupcakes are basically a modified victorian sponge cake and can take on a more dense type texture. Taking out a bit of the flour should lighten things up for you. You also may want to check for doneness a few minutes earlier in your oven as it sounds like it could be baking a little quicker for you. Hope this helps!