I’m a baker — my foolproof 5-ingredient cupcake recipe is the only one you’ll ever need
Cupcakes are so delicious and so easy to whip up with my simple recipe.
Cupcakes are super easy to make, with a batch of 12 prepped and baked in under 25 minutes. They’re also super versatile with many flavouring options available, perfect for gifts and great to bake with kids.
With so many recipes online, it can be hard to know which one will achieve the perfect result. I’ve been baking for many years, and this is my go-to vanilla sponge recipe, which never disappoints. It’s super easy, requires just five ingredients, and you probably already have the majority of the ingredients in your cupboard.
Our community members are treated to special offers, promotions, and adverts from us and our partners. You can check out at any time. Read our Privacy Policy
Ingredients:
For the cupcakes:
150g baking butter
150g caster sugar
Three eggs
150g self-raising flour
One teaspoon of vanilla extract
For the buttercream:
150g unsalted butter
150g icing sugar
Don't miss: I'm a baker — my 5-ingredient no-knead focaccia bread is perfect for beginners
Don't miss: I make the gooiest brownies every time with a simple whisking method
Don't miss: I'm a baker — my raspberry almond sponge cake with whipped ganache is so good
Method:
Start by preheating your oven to 180C or 160C Fan and lining a 12-hole muffin tin with cases.
Next, beat the baking butter and caster sugar together for around three to four minutes, until light and fluffy.
Add in the eggs with a tablespoon of the flour to avoid curdling and mix for a further minute.
Beat in the remaining self-raising flour along with the vanilla until a pale mixture is formed.
Spoon this into the cupcake cases and bake in your preheated oven for 20 minutes until light and golden.
Leave to cool and make the buttercream if using. Simply beat the unsalted butter for around 10 minutes before slowly incorporating the icing sugar.
Mix at a low speed for around five minutes until light and smooth, and spread or pipe the buttercream onto the cooled cupcakes.
This is the only recipe I ever use, and it turns out perfect every single time.
