Sweet and simple, these classic vanilla cupcakes are perfect with a swirl of vanilla bean buttercream and dusting of sprinkles.

15 mins
15 mins



  1. 100g unsalted butter, softened
  2. 185g caster sugar
  3. 2 tsp Queen Organic Vanilla Essence
  4. 2 large eggs
  5. 1 1/3 cup (200g) self-raising flour, sifted
  6. 1/2 cup (125ml) milk


  1. 250g unsalted butter, softened
  2. 3 cups (450g) icing sugar mixture, sifted
  3. 2 tsp Queen Vanilla Bean Paste
  4. Queen Teal Food Colour Gel
  5. Queen Midnight Magic Sprinkles

Method - Cupcakes

  1. Step 1

    Preheat oven to 160°C (fan forced). Line a 12 hole cupcake tin with cases and set aside.

  2. Step 2

    In the bowl of a stand mixer or using a hand mixer, cream butter, sugar and Vanilla Essence until light and fluffy. Add eggs one at a time, mixing to incorporate.

  3. Step 3

    Add sifted flour and milk in two batches, mixing until just combined. Add ¼ cup of batter to each case then bake for 15-20 minutes or until cupcake bounces back when pressed lightly. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.

Method - Buttercream

  1. Step 1

    In the bowl of a stand mixer or using a hand mixer, combine butter, icing sugar and Vanilla Bean Paste. Mix on low to incorporate, then beat on high until light and fluffy (about 5 minutes). Add teal gel food colour to desired intensity.

  2. Step 2

    Place into piping bag fitted with an open star tip. Pipe onto cupcakes and sprinkle with Midnight Magic Sprinkles.

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