Vanilla Cupcakes

90 min · Easy · Serves 12

320 kcal per serving · 3g protein

Soft vanilla sponge in pastel paper liners, topped with tall swirls of glossy vanilla buttercream and a generous scatter of rainbow sprinkles.

Ingredients

• 180 g All-purpose flour
• 150 g Granulated sugar
• 115 g Unsalted butter (softened)
• Eggs × 2
• 120 ml Whole milk
• 1.5 tsp Vanilla extract
• 1.5 tsp Baking powder
• 0.3 tsp Salt
• 300 g Powdered sugar (for frosting)
• 225 g Unsalted butter (for frosting)
• 2 tbsp Heavy cream (for frosting)
• 3 tbsp Rainbow nonpareil sprinkles

Method

1. Heat the oven

   

   Heat the oven to 175°C.

2. Cream the softened butter

   

   In a large bowl, cream the softened butter and sugar — beat them together with a mixer — for 3 minutes until pale and fluffy.

3. Beat in the eggs

   Beat in the eggs one at a time.

4. Mix in the vanilla

   Mix in the vanilla.

5. Combine

   

   In a separate bowl, whisk the flour, baking powder, and salt. Alternate adding this to the butter mixture with the milk, in three additions, mixing on low until just combined — stop as soon as no dry flour remains.

6. Line a cupcake tin

   Line a cupcake tin with pastel paper liners.

7. Fill each two-thirds full

   Fill each two-thirds full.

8. Bake 18-20 minutes

   

   Bake 18-20 minutes until tops spring back.

9. Cool completely on a rack

   Cool the cupcakes completely on a rack.

10. Beat softened butter 3 minutes

    Beat softened butter 3 minutes until very pale.

11. Add powdered sugar in two

    Add powdered sugar in two additions, beating after each.

12. Add vanilla and heavy cream

    

    Add vanilla and heavy cream, beat 3 more minutes until light and fluffy.

13. Fill the piping bag

    

    Transfer buttercream to a piping bag fitted with a star tip.

14. Pipe tall spiral swirls

    Pipe tall spiral swirls on each cooled cupcake.

15. Add the sprinkles

    Shower generously with rainbow nonpareil sprinkles.