Vanilla Cupcakes



Makes 2 dozen to 30 cupcakes depending on your paper cups


• 1 1/2 cups (360 ml/225 g) self-rising flour

• 1 1/4 cups (300 ml/190 g) regular flour

• 1 cup (240 ml/220 g) butter, softened

• 2 cups (480 ml/450 g) granulated sugar

• 4 eggs

• 3/4 cup (180 ml) milk

• 1 tsp (5ml) vanilla extract

This is probably the absolute best VANILLA CUPCAKE recipe I have ever made, and I have made a few! Everyone loves a Vanilla-Vanilla (topped with luscious Vanilla Buttercream Icing).

It is our best-seller in the shop, and a personal favorite of my kids, and all those around them... You'll have your kids hanging around the kitchen to lick the mixing spoons and bowls with this one. If there was a flavor to America - half of it would be this... You'll have to look through my other recipes to find the other signature flavor of America, if you don't already know it... ;-).


First preheat the oven to 350°F (or 180°C), and then get your cupcake tins ready: depending on the size of the cupcakes you are making, you'll be able to make 24 to 30 with this recipe, so line the tins with cupcake paper cups.


In a small bowl, combine the two types of flour and set them aside, they aren't needed just yet. In another bowl, place the butter and beat it until its soft and smooth. This is where it is very important to use butter that is already at room temperature, or you'll end up with lumps that will not mix evenly, or melt evenly in your cupcakes. Add the sugar and mix for another few minutes, until the mixture is fluffy. Add the eggs, mixing after each addition. In a measuring cup, measure out the milk and add the vanilla extract. You can then add, alternating back and forth, the dry mixture (flours) and the milk/vanilla mixture. Be careful not to over mix at this point, but do make sure your entire batter is well blended.

Now spoon the mixture into the cups so that it comes up to about 3/4 of the height of your cups. Place the tins in the oven and bake for 17 to 20 minutes, or until a toothpick placed in the center comes out clean and dry.


While the cupcakes are cooking, you can go ahead and make your icing. As I said above, favorites are the Vanilla Buttercream Icing, or Chocolate Buttercream Icing, or many others you'll find in my recipes on the site. On a personal note, I think a Vanilla-Vanilla should be pale pink... but feel free to go wild on the coloring ;-). Ice your cupcakes, decorate them with little balls, hearts, flowers, whatever you have around (be sure to tell the kids at this point "Less is more!"), and then get ready to M-Joy!