These Vanilla Cupcakes are traditional and simple but you can make them really fancy with some flower pipings! Sometimes less is more with the recipe and I love the vanilla flavour with a nice cup of tea. If you want to add more flavour to the cupcakes feel free to add berries, chocolate or even candies into the dough before baking. With the buttercream, make sure the butter is soft enough. You can even heat the butter in the microwave for a couple of seconds before whipping. The buttercream is supposed to be super soft and fluffy!
PrintVanilla Cupcakes
- Prep Time: 30 min
- Cook Time: 25 min baking
- Total Time: 55 min
- Yield: 10 pieces 1x
- Method: Mix & Bake
Ingredients
- 3 dl all-purpose flour (1 1/4 cup)
- 2 dl granulated sugar (¾ cup + 1 tbsp)
- 2 tsp baking powder
- 2 tsp vanilla sugar
- 2 eggs
- 1 dl milk (¼ cup + 3 tbsp)
- 150 g butter (5.25 oz)
- 400 g butter at room temperature (14 oz)
- 4 dl icing sugar (1 1/2 cup + 3 tbsp)
- 2 tsp vanilla sugar
- red food colouring paste
- green food colouring paste
Instructions
Preheat the oven to 175 degrees celsius (347 °F). Line a muffin pan with paper liners. Mix all the dry ingredients. In another bowl, mix the eggs, milk and the melted butter. Add the dry ingredients through a sieve. Pour the mix into the pan and bake in the middle of the oven for 20-25 minutes until only a couple of crumbs stick to a test stick. Don’t bake too long.
Using an electric mixer, whip all the ingredients for the buttercream until light and fluffy. Colour the buttercream into three different colours. Pour the buttercream into three piping bags, one with a star nozzle, one with a leaf nozzle and one with a rose nozzle. Pipe flowers and leaves on the cupcakes.
