These Bakery Style Vanilla Cupcakes are the moistest, the most ‘vanillery’, soft and sweet cupcakes ever. Perfect for birthday parties, perfect for sneaking one when you just need a sugar rush, perfect for whipping up a batch to take to school for something special.
The great thing about these cupcakes is that they freeze just beautifully – so make a double or triple batch of cupcakes, allow them to cool to room temperature, and then pop them into a ziplock bag for up to two months!
Top these cupcakes with one of the following gorgeous icing ideas:
Bakery Style Vanilla Cupcakes
12
servings15
minutes20
minutes200
kcal35
minutesSoft, fluffy vanilla cupcakes with a light crumb and bakery-quality taste. Perfect for parties, birthdays, or an everyday sweet treat.
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Ingredients
1/4 tsp Salt
1 1/3 cups Self raising flour
1/2 cups Butter
1 cup Caster sugar
2 Large Eggs
1 tsp Vanilla extract
1/2 cups Milk
Directions
- Preheat the oven to 180 degrees.
- Place muffin papers into a 12 hole medium sized muffin tin and set aside.
- In a bowl, sift together the self-raising flour and the salt.
- Beat together the butter and the caster sugar until really pale in colour.
- Add the large eggs to the butter mixture, one at a time, and mix well.
- Add the vanilla extract and mix.
- Fold in the dry mixture until just combined (don’t overmix).
- Divide the mixture amongst the 12 muffin holes.
- Bake for 15 minutes or until just pale golden.
- Allow cooling before icing.
Bakery Style Vanilla Cupcakes
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