Mary Berry Vanilla Cupcakes Recipe

Mary Berry Vanilla Cupcakes are soft, fluffy, and full of classic vanilla flavour—perfect for birthdays, afternoon tea, bake sales, or simple weekend baking. These cupcakes rise beautifully, hold their shape, and deliver a tender crumb that tastes just as good plain as it does topped with buttercream. With a quick mixing method and reliable results, they’re a great go-to recipe whether you’re a beginner or a confident home baker.

Their delicate sweetness, golden tops, and light texture make them an easy favourite for all ages.

What are Mary Berry Vanilla Cupcakes?

Mary Berry Vanilla Cupcakes are light sponge cupcakes made with butter, sugar, flour, eggs, and vanilla extract. They bake into soft, airy cakes that stay moist and delicious, making them ideal for frosting or enjoying plain with tea.

Other Popular Mary Berry Recipes

• Mary Berry Salted Caramel Traybake
• Mary Berry Chocolate Courgette Cake
• Mary Berry Banana Muffins

Why This Recipe Is Worth Trying

• Simple to prepare – Uses basic ingredients and a straightforward method.
• Perfect texture – Soft, fluffy, and tender cupcakes every time.
• Ideal for celebrations – Versatile enough for parties, gatherings, and kids’ events.
• Reliable results – Mary Berry’s classic ratios ensure consistent baking success.
• Customisable – Easy to adapt with fillings, toppings, or flavour variations.

Essential Ingredients to Make Mary Berry Vanilla Cupcakes

• 125g self-raising flour
• 125g unsalted butter, softened
• 125g caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• A pinch of salt
• Optional: sprinkles or buttercream for topping

Handy Kitchen Tools for Best Results

• 12-hole muffin tin – Ensures even cupcake shapes.
• Paper cupcake cases – Prevents sticking and makes serving easier.
• Hand mixer or stand mixer – Helps cream butter and sugar until fluffy.
• Mixing bowls – Useful for combining ingredients smoothly.
• Ice-cream scoop – Helps portion the batter evenly.

Step-by-Step Guide to Making Mary Berry Vanilla Cupcakes

Step 1 — Prepare your tin

Line a 12-hole cupcake tin with paper cases and preheat your oven to 180°C (160°C fan).

Step 2 — Cream butter and sugar

Beat softened butter and caster sugar together until pale, light, and fluffy.

Step 3 — Add eggs and vanilla

Mix in the eggs one at a time, along with vanilla extract. Add a spoonful of flour if the mixture starts to curdle.

Step 4 — Fold in dry ingredients

Gently fold in flour, salt, and milk until the batter is smooth without overmixing.

Step 5 — Fill the cases

Divide the batter evenly between the cupcake cases, filling each about two-thirds full.

Step 6 — Bake the cupcakes

Bake for 15–18 minutes, until risen, golden, and springy to the touch.

Step 7 — Cool and decorate

Let the cupcakes cool before topping with buttercream, sprinkles, or enjoying them plain.

What I Got Wrong (And How I Fixed It)

• Batter curdling – Adding eggs too fast caused separation; adding a spoonful of flour prevented it.
• Overfilled cases – Caused overflow; filling two-thirds kept the shape neat.
• Dry cupcakes – Came from overbaking; checking early fixed the texture.
• Dense crumb – Was due to overmixing; folding gently kept them fluffy.

Healthier Version of Mary Berry Vanilla Cupcakes

• Replace half the butter with Greek yoghurt for a lighter crumb.
• Use reduced sugar by decreasing caster sugar by 20%.
• Swap white flour with half wholemeal for added fibre.
• Use low-fat milk instead of full-fat.
• Top with light whipped cream instead of buttercream.

Ingredient Substitutions for Mary Berry Vanilla Cupcakes

• Swap vanilla extract for almond extract for a different flavour.
• Replace self-raising flour with plain flour + 1 tsp baking powder.
• Use brown sugar instead of caster sugar for caramel notes.
• Replace butter with light olive oil for a moist crumb.
• Add lemon zest for a citrus twist.

Pairing Ideas: What to Serve With Mary Berry Vanilla Cupcakes

• Fresh berries – Adds natural sweetness and colour.
• Vanilla buttercream – Classic frosting option.
• Chocolate ganache drizzle – Rich and indulgent.
• Whipped cream topping – Light and airy.
• Hot tea or coffee – Complements the soft vanilla sponge.

Expert Tips to Make Perfect Mary Berry Vanilla Cupcakes

• Start with room-temperature ingredients – Ensures a smooth, even batter.
• Cream butter properly – Creates air pockets for a fluffy rise.
• Avoid overmixing – Keeps the cupcakes light and tender.
• Check early – Cupcakes bake fast, so test them at 15 minutes.
• Use good-quality vanilla – It makes a noticeable difference.
• Cool before decorating – Prevents frosting from melting.
• Store properly – Airtight containers keep them fresh longer.

Creative Ways to Customize Mary Berry Vanilla Cupcakes

• Add jam centres – Raspberry or strawberry gives a sweet surprise.
• Mix in chocolate chips – Adds richness without extra steps.
• Top with caramel drizzle – For a bakery-style finish.
• Add sprinkles to the batter – Makes funfetti cupcakes.
• Introduce citrus – Lemon or orange zest brightens the flavour.
• Make mini cupcakes – Perfect for parties.

Storing Mary Berry Vanilla Cupcakes the Right Way

• Store in an airtight container for up to 3 days at room temperature.
• Refrigerate if topped with cream-based frosting.
• Freeze unfrosted cupcakes for up to 2 months.
• Defrost gently before decorating or serving.

How to Reheat Mary Berry Vanilla Cupcakes (If Needed)

• Warm in the microwave for 8–10 seconds to soften the crumb.
• Heat in a low oven (140°C) for 3–4 minutes for a fresh-baked feel.
• Avoid reheating decorated cupcakes as frostings may melt.

Nutritional Breakdown (per serving)

• Calories: ~195
• Protein: 2.5g
• Carbohydrates: 25g
• Fat: 9g
• Fibre: 0.5g
• Sugar: 15g

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FAQs

How do I make vanilla cupcakes light and fluffy?

Cream the butter and sugar until very pale and airy before adding the eggs. This step traps air inside the batter, helping the cupcakes rise properly and stay soft once baked.

Why did my vanilla cupcake batter curdle?

Curdling happens when cold eggs hit warm butter. Bring eggs to room temperature and add a tablespoon of flour if the mixture begins to split, which stabilises it instantly.

How do I stop vanilla cupcakes from sinking in the middle?

Avoid opening the oven door too early, fill the cases only two-thirds full, and make sure your raising agent is fresh. A stable oven temperature helps the sponge set evenly.

How can I tell when vanilla cupcakes are fully baked?

The cupcakes are ready when they spring back lightly when touched, and a skewer inserted into the centre comes out clean. Their tops should also appear golden and slightly domed.

Wrapping It Up

Mary Berry Vanilla Cupcakes are a classic, soft, and reliable treat you can bake for any occasion. With their light texture, simple preparation, and crowd-pleasing vanilla flavour, they’re ideal for beginners and experienced bakers alike. Follow the steps and tips above to create cupcakes that rise beautifully, taste delicious, and stay moist every time.