Vanilla cupcakes/Babeczki waniliowe

The secret to the perfectly even vanilla cupcakes is to make sure the butter is soft but not melting, and all the ingredients should be at a room temperature.  Sticking to the mixing time stated in the recipe will prevent from over mixing the batter, which could result in a dense texture of your cupcakes.

Ingredients for vanilla cupcakes:

  • 125g self rising flour
  • 125g caster sugar
  • ¼ tsp bicarbonate of soda
  • 125g soft butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ tbsp milk


  1. Preheat the oven to 170°C. Line 12 hole cupcake baking tray with paper cases.
  2. Place all the ingredients apart from the milk in a standing mixer bowl. It is very important for butter to be soft, otherwise you will get lumps of butter in the batter and not so perfect baking results.
  3. Mix on slow speed for about 30 seconds with a paddle attachment. When the ingredients are roughly combined turn the speed up and mix for about a minute until light and fluffy.
  4. Add 1½ tbsp of milk and mix just until combined for about 30 second.
  5. Divide the mixture between the paper cases. Bake for about 20-22 minutes.

Our PERFECT vanilla cupcakes will not be perfect without some delicious topping…

And here is how to make a basic buttercream:

  • 150g soft butter
  • 300g icing sugar
  • 3-4 tbsp milk
  • Few drops vanilla flavour


  1. Beat the butter for about 5 minutes until pale and fluffy.
  2. Sift the icing sugar and first add half of it to the butter. Beat for 5 minutes then add the rest and mix for another 5 minutes on fast speed.
  3. Turn the speed to a slow setting and add about two tablespoons of milk. If required add the rest of the milk but first: Check the consistency of the icing with a spatula. It should have nice soft and spreadable texture that holds its shape.

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