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Blog » Cupcakes » Vanilla Cupcake Recipe

Vanilla Cupcake Recipe

This vanilla cupcake is my husband’s favourite since there’s a bit of lemon zest in it.  I quite like it too since it’s very light .

Vanilla cupcake (makes 12 cupcakes)

Ingredients :

  • 150g unsalted butter
  • 160g caster sugar
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp grated lemon zest
  • 2 eggs
  • 160g self raising flour
  • 100g plain flour
  • 200ml milk

Steps:

  1. Preheat the oven 180C
  2. Beat the butter, vegetable oil, sugar, vanilla and lemon zest with electric mixer until pale and fluffy.  Add the eggs one at the time, beating well after each addition
  3. Sift the flour together.  Using the wooden spoon, fold the flour and milk alternately into the creamed mixture
  4. Spoon into the paper case and bake for 20-25 min or until a skewer comes out clean
  5. Leave in the tray for 5 min before turning out onto the wire rack.

Vanilla buttercream

Ingredients :

  • 250g unsalted butter
  • 125g pure icing sugar
  • 1 tsp vanilla essence
  • 2 tsp milk

Steps:

  1. Beat the butter with electric mixer until light and creamy
  2. Gradually add the sifted icing sugar alternately with vanilla essence and milk beating until smooth and fluffy

Pipe the buttercream using star or round nozzle.

You can also use white chocolate buttercream which you can find it here http://blog.macake.com.au/2010/06/red-velvet-cupcake-recipe/ instead of vanilla buttercream..  So the choice is yours..

Happy baking…

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Comments

  1. Denin

    hi Leony,
    thank you for sharing this recipe..
    i am still searching for “the” perfect vanilla cupcakes recipe.
    this one is quite similar to Planet cake recipe?
    may i know why you add 2 tbs of oil instead of using all butter??
    thanks heaps 🙂

    Denin

  2. Hi Den,

    It’s good to see you here… 🙂 It was from Planet Cake but I did trial and error a few times and I found reducing the butter and change it to oil make the cupcake more moist and soft.

    Leony

  3. Denin

    hello,
    thank you again for sharing your tricks and tips 🙂
    i am not good at playing around with recipe… so i am greatfull that you are sharing this.
    i will give it a go and let you know how i went.

    have a lovely sunday.

  4. Christine

    Hi Leony,

    Thank you for posting your recipes, and as always your work is incredible. Just wondering, your cupcakes recipe (vanilla, red velvet) as well as their frosting would be great to make it as a cake, right?

    Thanks,
    Christine

  5. Hi Christine,

    You can definitely use it as a cake…:)

    Leony

  6. Yuni

    Hi Leony,

    I am one of your fans.. ^^

    I just want to know what kind of milk that you are using for the vanilla buttercream? can i use the carnation type of milk as substitute?

    Heap thanks.. 🙂
    Yuni

  7. Hi Yuni,

    Thank you for being Ma’ Cake fans.. 🙂 Appreciate your support. I normally use full cream milk. I’ve never use carnation milk. So I can’t tell you whether it’s ok or not. By all mean if you want to try it, please give it a go. I just can’t guarantee the result.. May be if you try it, you tell me whether it works or not.. 🙂

    Good luck..

    Leony

  8. valentine

    Hi Leony,

    Is this cake freezer-friendly? i mean will the texture and taste be alright after thawing?
    thanks..

    Valentine

  9. Hi Valentine,

    I’ve never freeze my cake. Always make my cake and cupcake fresh. I’m sorry that I can’t help you with this question.

    Leony

  10. Linna

    Hi Leony, your recipe about this cupcake was a blast, i love the taste, just a small question, when i see the bottom of my cupcake , it went up and there was a hole at the bottom, why was that?Thanks.

  11. Chickslovebaking

    Hi,
    Just wanting to find out if you wanted a chocolate cupcake do you just add cocoa? If so, How much cocoa???

    Thanks,
    Chickslovebaking

  12. Dessy

    Hi Leony

    i’ve tried to bake cupcake few times and ive concern with the paper casing that absorb the oil from the cupcake and end up of ugly look of paper casing not like yours that looking so vibrant paper casing color. do you double the paper casing when you bake? or do you have any tips of buying a good quality paper casing?

    Thank You

    -D

  13. Hi Dessy,

    Good quality cupcake casing make a huge different. I normally buy my cupcake casing from my cake supplier instead of using the supermarket one. I don’t do double cupcake casing. Hope this help.

    Leony

  14. Dessy

    hi leony,

    thanks for the reply. 🙂
    still wonder does the good quality paper casing still absorb the oil from the cupcake? end up abit oily? i mean there’s still an oil absorption in the paper although its a good quality paper casing or it does not absorb at all? (clean dry paper casing)

    Big thanks
    -D

  15. Hi Dessy,

    There still might be a little bit of oil but it wouldn’t be massive. However I never had that problem with this recipe before.

    Leony

  16. Hi there,

    If you want to try make it as a chocolate cupcake, why don’t you follow the recipe and add some chocolate paste to the mixture. That normally works wonder. Hope this help.

    Leony

  17. lia

    Hi Leony,
    can i ask you..i bake this recipe then why the cupcake is losing from its liner…do you have this same problem?and advice?
    thanks

    lia

  18. Hi Lia, Did you keep the cook cupcake in the cupcake tray? If you did then the steam made the cupcake come off from the liners. Another thing is may be the quality of the liners is not that good. Hope this help. Leonyxx

  19. Lauren

    Hey Leony,
    Before i try this recipe I was wondering what the texture is like? is it dense, light, fluffy, etc…

    I am also wondering if there is a better measurement for milk? i don’t know how to measure in ML and i was wondering how many cups of milk that would be?

    Thanks,
    Lauren

  20. Hi Lauren,

    The easiest way for you to measure in ML is by buying the cup that has ML on it. Supermarket normally sells them.

    Regards,
    Leony

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