Print

Mary Berry Vanilla Cupcakes

Mary Berry Vanilla Cupcakes
Print Recipe

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.

Ingredients

  • 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

Instructions

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 plain.

Find it online: https://maryberrycooks.co.uk/mary-berry-vanilla-cupcakes/