A Basic Vanilla Cupcake Recipe – Easy, No-Fuss & Perfect for Icing

Sometimes you just need a good, simple base — and that’s exactly what this vanilla cupcake recipe is. Soft, light, and not overly sweet, it’s just right for showing off your favourite frosting.

This is my go-to when I want something quick that always turns out. No fancy techniques or tricky ingredients. Just a straightforward mix, a short bake, and they’re ready to decorate.

My Vanilla Cupcake Routine – No Fuss, Always Good

I like to keep the cupcake part nice and simple — quick to mix, no fancy steps, and reliably good every time. That’s because if I’m planning to pipe frosting on top (which always takes longer than you think!), I don’t want to be faffing about with the little cakes themselves. I need a base that’s light, not too sweet, and holds up well to a good swirl of icing. These ones do just that — no fuss, no drama, just a solid, sweet base that’s ready for dressing up

I usually top mine with my raspberry buttercream frosting — it adds a lovely burst of flavour and colour. It’s also great as a macaron filling if you’re into those. You can find that recipe here:
👉 Raspberry Buttercream Recipe

These cupcakes are at their best with icing, so if you’re short on time, just bake them and pop them straight into the freezer once they’ve cooled. That way, they’ll be ready and waiting for you when you have a moment to add the icing.

Recipe

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

🧁🍓💗🌸🎀🧁

Vanilla Cupcakes with Raspberry Buttercream

• Servings: 12
• Prep Time: 10 mins
• Cook Time: 15 mins
• Difficulty: easy
• Rating: ★★★★★
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Light, fluffy vanilla cupcakes — perfect on their own or topped with pretty raspberry buttercream. A classic treat made simple.

Tip: These cupcakes freeze well without icing — just wrap and store. Perfect for baking ahead. For the raspberry buttercream frosting or macaron filling, follow my buttercream recipe here.

Recipe Credit: Kiwi chef Jo Seagar

Ingredients

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗖𝘂𝗽𝗰𝗮𝗸𝗲𝘀:
• 125g butter, softened
• ¾ cup caster sugar
• 1 tsp vanilla
• 2 eggs
• 1½ cups self-raising flour
• ½ tsp baking powder
• 1 Tbsp sour cream
• ½ cup milk

𝗧𝗼 𝗙𝗿𝗼𝘀𝘁:
Use Raspberry Buttercream or your favourite icing

Directions

1. Cream the Butter: Beat butter, sugar, and vanilla together until pale and fluffy.
2. Add Eggs: Beat in eggs one at a time, mixing well after each.
3. Mix the Batter: Gently fold in self-raising flour, baking powder, sour cream, and milk until just combined.
4. Spoon and Bake: Spoon mixture into cupcake cases. Bake at180°C for 15 minutes or until golden and springy to touch.
5. Cool and Ice: Cool on a wire rack, then frost with raspberry buttercream.

Nutrition

Per cupcake (no icing): 220 calories; 11g fat; 26g carbohydrates; 3g protein; 15g sugar.

If you try these cupcakes, I’d love to hear how they turned out — especially what icing or toppings you used. Leave a comment, or tag me if you share a photo!

Happy baking! 🧁 — ♡ Janet