Light, fluffy and beautifully fragrant, these classic vanilla cupcakes are a timeless bake from the kitchen of Mary Berry. They have a soft, tender crumb with a delicate vanilla flavour and are topped with a smooth, creamy buttercream that pipes perfectly every time. This is an easy, reliable recipe ideal for beginners, yet refined enough for afternoon tea or celebrations. Preparation takes around 20 minutes, with a baking time of 18 minutes, making the total time just under 40 minutes.
Ingredients
For the Vanilla Cupcakes
- 175g self-raising flour
- 1 tsp baking powder
- 175g caster sugar
- 175g unsalted butter, softened
- 3 large eggs
- 1½ tsp pure vanilla extract
- 2 tbsp milk
For the Vanilla Buttercream
- 100g unsalted butter, softened
- 225g icing sugar, sifted
- 1 tsp vanilla extract
- 1–2 tbsp milk
Optional Decoration
- Sprinkles
- Fresh berries
- Edible flowers
How to Make Mary Berry Vanilla Cupcakes
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with paper cupcake cases and place the tin on the middle shelf so the cakes bake evenly.
- Mix the batter: Place the flour, baking powder, caster sugar, softened butter, eggs, vanilla extract and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until the mixture is pale, smooth and well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Fill the cases: Divide the mixture evenly between the cupcake cases, filling each about two-thirds full. This allows room for the cakes to rise without overflowing.
- Bake: Bake for 15 to 18 minutes until the cupcakes are golden, risen and spring back lightly when pressed in the centre. A skewer inserted into the middle should come out clean.
- Cool completely: Remove the tin from the oven and leave the cupcakes to cool in the tin for 5 minutes. Transfer them to a wire rack and allow to cool fully before icing.
- Prepare the buttercream: Beat the softened butter in a bowl until creamy. Gradually add the sifted icing sugar, beating well between each addition. Add the vanilla extract and enough milk to create a smooth, pipeable consistency.
- Decorate: Pipe or spread the buttercream onto the cooled cupcakes. Finish with sprinkles, berries or your chosen decoration.
Tips for the Best Vanilla Cupcakes
Why are my cupcakes dense?
Make sure the butter is properly softened and beat the mixture for the full two minutes. Overfilling the cases can also weigh them down.
How do I get a flat top for piping?
Avoid opening the oven door too early. Baking at the correct temperature ensures an even rise without cracking.
Can I make them extra moist?
Do not overbake. Check at the 15-minute mark and remove as soon as a skewer comes out clean.
How do I achieve smooth buttercream?
Always sift the icing sugar and beat the butter until very pale before adding sugar. Add milk gradually for the right texture.
Serving Suggestions
- Serve with a pot of tea for afternoon tea
- Add colourful sprinkles for children’s parties
- Top with fresh raspberries for a summer dessert
- Arrange on a tiered stand for celebrations
Storage
Room Temperature
Store in an airtight container for up to 2 days. Keep away from direct sunlight and heat.
Refrigerator
Keep in an airtight container for up to 5 days. Allow to come to room temperature before serving for the best texture.
Freezing
Freeze uniced cupcakes for up to 3 months. Wrap well and store in a freezer-safe container. Thaw at room temperature before decorating.
Nutrition
Per cupcake (approximate):
- Calories: 320 kcal
- Carbohydrates: 38g
- Protein: 4g
- Fat: 17g
- Saturated Fat: 10g
- Sodium: 180mg
Nutritional values are estimates and may vary depending on specific ingredients used.
FAQs
Can I make these cupcakes without self-raising flour?
Yes, replace self-raising flour with plain flour and add 2 teaspoons of baking powder to ensure a good rise.
Can I use margarine instead of butter?
You can use baking margarine, but butter provides better flavour and texture.
How do I make chocolate vanilla cupcakes?
Replace 25g of the flour with cocoa powder for a light chocolate variation while keeping the vanilla flavour.
Can I double this recipe?
Yes, simply double all ingredients and bake in two muffin tins. Ensure even distribution for consistent baking.
Mary Berry Vanilla Cupcakes Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight and fluffy vanilla cupcakes with a soft crumb and smooth vanilla buttercream. A classic Mary Berry bake perfect for any occasion.
Ingredients
175g self-raising flour
1 tsp baking powder
175g caster sugar
175g unsalted butter, softened
3 large eggs
1½ tsp pure vanilla extract
2 tbsp milk
100g unsalted butter, softened
225g icing sugar, sifted
1–2 tbsp milk (for buttercream)
Directions
- Preheat oven to 180°C (160°C Fan). Line a 12-hole muffin tin with paper cases.
- Place all cupcake ingredients into a large bowl.
- Beat for 2 minutes until pale and smooth.
- Divide mixture evenly between cases.
- Bake for 15–18 minutes until golden and springy.
- Cool on a wire rack completely before icing.
- Beat butter and icing sugar, add vanilla and milk to make buttercream.
- Pipe or spread buttercream onto cooled cupcakes and decorate as desired.
Notes
- Ensure butter is softened for a light texture.
- Do not overfill the cases.
- Uniced cupcakes can be frozen for up to 3 months.
