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Perfect Vanilla Cupcakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Makes: 10-12 cupcakes

Metric Cups

For the Vanilla Cupcakes

  • 170 grams salted butter (at room temperature)
  • 170 grams caster sugar
  • 3 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder (sifted)
  • 170 grams self-raising flour (sifted)

For the Vanilla Buttercream

  • 140 grams salted butter (at room temperature)
  • 280 grams icing sugar (sifted)
  • 1 tablespoon milk
  • 1 drop vanilla extract

For the Vanilla Cupcakes

  • 6 ounces salted butter (at room temperature)
  • 6 ounces superfine sugar
  • 3 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder (sifted)
  • 6 ounces self-rising flour (sifted)

For the Vanilla Buttercream

  • 4⅞ ounces salted butter (at room temperature)
  • 9⅞ ounces confectioners' sugar (sifted)
  • 1 tablespoon milk
  • 1 drop vanilla extract

Method

Perfect Vanilla Cupcakes is a community recipe submitted by fionafin2898 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Vanilla Cupcakes

  • Preheat oven to 200°c
  • In a clean bowl, cream the butter and sugar together until pale and fluffy.
  • Add eggs, one at a time, to the butter mixture with beaters running and blend all ingredients until they are pale, fluffy and smooth.
  • Add half of the flour and baking powder and fold in using a spatula. Add the remaining flour to the mixture and fold in again. Mix until smooth and there are no flour pockets in the mixture.
  • Fill each cupcake case ¾ of the way full and bake in the oven for 18-20 minutes or until golden brown, and when the top is pressed the sponge springs back.
  • Vanilla Buttercream

  • Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
  • Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
  • Vanilla Cupcakes

  • Preheat oven to 200°c
  • In a clean bowl, cream the butter and sugar together until pale and fluffy.
  • Add eggs, one at a time, to the butter mixture with beaters running and blend all ingredients until they are pale, fluffy and smooth.
  • Add half of the flour and baking powder and fold in using a spatula. Add the remaining flour to the mixture and fold in again. Mix until smooth and there are no flour pockets in the mixture.
  • Fill each cupcake case ¾ of the way full and bake in the oven for 18-20 minutes or until golden brown, and when the top is pressed the sponge springs back.
  • Vanilla Buttercream

  • Beat the butter in a large bowl until soft. Add half of the confectioners' sugar and beat until smooth.
  • Add the remaining confectioners' sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
  • Tell us what you think

    What 2 Others have said

    • This was too salty, defo needs unsalted butter, not sure if that's a mistake? I also has no mixer and to get the consistency it says was impossible. Also way too much icing. Won't make these again. I thought they were a Nigella recipe and didn't realise they're not until after

      Posted by Chloecor on 28th September 2019
    • is it good?

      Posted by amal111111111111111111111111111111 on 25th July 2017
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