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Easy Vanilla Cupcakes and Icing

These vanilla cupcakes and icing are simple, delicious and only use one block of butter 

Course Cake
Keyword cake, family, cupcake
Cook Time 15 minutes
Servings 12


For the Cupcakes

  • 110 grams Butter Room Temperature
  • 110 grams Caster Sugar
  • 2 Eggs Medium
  • 1 tspn Vanilla Extract
  • 110 grams Self Raising Flour
  • 2 tblspn Milk

For the Icing

  • 140 grams butter Room Temperature
  • 230 grams Icing Sugar
  • 1 tspn vanilla bean paste
  • 1 tblespn Milk

For the Toppers

  • 1 Pack Haribo Starmix


For the cupcakes

  1. Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases - We are a big fan of B&M cake cases

  2. Cream the butter and sugar together until the mixture lightens in colour and isn't too grainy.

  3. Beat the eggs and vanilla in a cup, then add the butter mixture a little at a time along with the flour

  4. The mixture wants to fall off a spoon, so you may need to add a tablespoon or two of milk to loosen the mixture, before spooning into cake cases. 

  5. Cook the cakes for 12-15 mins – they should be firm to the touch and slightly golden brown (you can check by inserting a skewer and if it comes out clean then they are cooked). Cool in the tin for 5 mins, then lift them out gently and leave to cool completely

For the icing

  1. To make the icing, mix the butter until it is very soft, add in the icing sugar a little at a time, then beat in a splash of the milk and the vanilla bean paste as you need to give you a soft icing that can be piped easily. Scrape the icing into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards

  2. Top with a Haribo Starmix