If you’re looking for a simple yet delicious treat, these Easy Vanilla Cupcakes are perfect! With a fluffy, light texture and a rich vanilla flavor, they’re ideal for any occasion. Whether you’re baking for a party or just satisfying a sweet tooth, these cupcakes are sure to impress.
Towards the end of March, we received a delightful surprise—a beautifully packed hamper from Nielsen Massey and Billington’s. It included everything we needed to make their delicious Vanilla Cupcakes, from golden icing sugar to their top-quality vanilla extracts and pods. It was the perfect excuse to get back into baking!
Vanilla cupcakes -Perfect for Sharing
I decided to save the cupcakes for an Easter gathering with our friends. We had a mix of kids, from toddlers to teens, so what better time to make a batch of cupcakes everyone could enjoy? They were a hit, and the light, fluffy texture paired perfectly with a cream cheese buttercream.
Give these Easy Vanilla Cupcakes a try for your next gathering or as a simple treat to brighten your day!
How to make Vanilla cupcakes eggless?
For each egg in the recipe, substitute with ¼ cup of yogurt. Yogurt works as a fantastic egg replacer, giving your cupcakes a moist and fluffy texture.
To enhance the flavor, you can also add ½ teaspoon of baking soda, which helps with the rise and softness of the cupcakes. Just follow the same steps in the recipe, and you’ll have delicious eggless vanilla cupcakes in no time!
Ingredients
For Cupcakes:
- 200 g Unsalted Butter softened
- 200 g Caster Sugar
- 200 g Self Raising Flour
- 1 teaspoon Vanilla Extract
- 4 Medium Eggs lightly beaten
For Vanilla Sugar Syrup:
- 50 g Caster Sugar
- 4 Tbsp. Water
- 1 teaspoon Vanilla Extract
For Vanilla Buttercream Frosting:
- 200 g Cream Cheese
- 100 g Unsalted Butter softened
- 600 g Golden Icing Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 180 C, fan 160 C, gas mark 4. Line 2 muffin trays with 12 cupcake cases each. Using an electric mixer, beat the butter and sugar until pale and fluffy, then whisk in vanilla extract.
- Reduce the whisking speed, incorporate one egg at a time with a tbsp. of Flour in order to avoid curdling. Once combined, add the remaining flour and beat until well mixed.
- Using a piping bag or ice-cream scoop, divide the batter between the cupcake cases and bake for 20 min, or until lightly golden and firm to the touch. Leave the cakes to cool down a little on the wire rack, and then add some sugar syrup to the top of each one.
- Once completely cooled, remove from the tins. Place the frosting in a piping bag and ice accordingly.
HOW TO MAKE VANILLA SUGAR SYRUP
- Place 50g golden caster sugar in a pan with 4 tbsp. of Water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 teaspoon Nielsen- Massey Vanilla Extract.
HOW TO MAKE VANILLA BUTTERCREAM FROSTING
- Put cream cheese, butter, vanilla and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy.
Notes
perfect in terms of measurement. Neither more nor less.
This is a cupcake recipe and not a recipe for muffin. So one needs to fill it just half and the batter needs to rise to level up to the case and not form a tiny hill.
If Self raising flour is not available, you can make it at home easily. Find the link for same here.
I have never made it at home before, because it is readily available in my pantry all the time.
Lauren says
Beautiful. I'm French and I love your cupcakes. Bravo ! à bientôt.
jakson medri says
i like this cupcakesBakesplash
Angie Schneider says
They look so beautiful and springy, and not to mention delicious too.
Nandita SS says
Gorgeous cupcakes Sandhya!!! Loved the photography and styling 🙂
Anu Shoj says
beautiful cupcakes
nice clicks
Cheers
Anu@RasA-svAda
Uma Ramanujam says
Hopping here after ages.. Pictures are the first that attracts me much in your blog. Vanilla is one such flavour that spreads the aroma to the entire house when something baked using it.. nothing can beat...