This easy cupcake recipe lets you create 12 servings of buttery sweetness with a no-fuss method and throwing everything in a bowl and simply beating it.

15 min
20-25 min



  1. 11/4 cups (190g) self-raising flour
  2. 2/3 cup (150g) caster sugar
  3. 125g butter, softened
  4. 1/3 cup (80ml) milk
  5. 2 largeeggs, at room temperature
  6. 11/2 tsp Queen Natural Vanilla Extract
  7. Decorations of your choice (optional)

Vanilla Buttercream

  1. 100g butter, softened
  2. 1 tsp Queen Natural Vanilla Extract
  3. 11/2 cups (225g) icing sugar, sifted
  4. Milk (optional)

Method - Cupcakes

  1. Step 1

    Preheat oven to 160°C (fan-forced). Line twelve 80ml (1/3 cup) muffin tray holes with paper cases.

  2. Step 2

    Place flour, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the paper cases, dividing evenly.

  3. Step 3

    Bake for 20-25 minutes or until the cupcakes are golden and cooked when tested with a skewer. Cool for 5 minutes in the tin, then transfer to a rack to cool completely (this will take about 30 minutes).

Method - Buttercream

  1. Step 1

    For vanilla buttercream, use an electric mixer to beat butter and vanilla in a medium bowl until pale and creamy. Gradually beat in icing sugar, about ½ cup at a time, until well combined. Use a flat-bladed or palette knife to test if the icing is a spreadable consistency. If it is too thick, beat in 1 teaspoon of milk at a time until it reaches the desired consistency.

  2. Step 2

    Spread the cooled cupcakes with buttercream and decorate, if desired.

These cupcakes will keep in an airtight container at room temperature for up to 2 days.

Thanks to Anneka Manning from BakeClub for the recipe and image.

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