Mary Berry Vanilla Cupcakes Recipe

These Mary Berry vanilla cupcakes are light, soft, and beautifully fluffy with a delicate vanilla flavour in every bite. Topped with smooth buttercream, they are a classic bake that works perfectly for birthdays, afternoon tea, or simple family treats. This is an easy recipe ideal for beginners and reliable enough for experienced bakers too. Total time is around 45 minutes, including baking and cooling.

Ingredients

For the Cupcakes

• 175g self-raising flour
• 175g caster sugar
• 175g softened butter
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp milk
• 12 cupcake cases

For the Buttercream

• 125g softened butter
• 250g icing sugar
• 1 tsp vanilla extract
• 1 tbsp milk
• Sprinkles, optional

How to Make Mary Berry Vanilla Cupcakes Recipe

• Prepare the oven: Preheat the oven to 180°C fan or 200°C conventional. Line a 12-hole muffin tin with cupcake cases.
• Mix the batter: Place the flour, sugar, softened butter, eggs, vanilla extract, and milk into a large mixing bowl. Beat for about 2 minutes until smooth and creamy.
• Fill the cases: Spoon the mixture evenly into the cupcake cases, filling each one about two-thirds full.
• Bake: Bake for 18 to 20 minutes until the cupcakes are golden, risen, and spring back lightly when touched.
• Cool: Leave in the tin for 5 minutes, then transfer to a wire rack and cool completely.
• Make the buttercream: Beat the butter until soft. Gradually add icing sugar, then mix in vanilla and milk until light and fluffy.
• Decorate: Pipe or spread the buttercream onto the cooled cupcakes and finish with sprinkles if using.

Tips

Why are my cupcakes dense?

Overmixing can make cupcakes heavy. Beat only until smooth and combined.

How do I get even cupcakes?

Use an ice cream scoop or spoon to divide the batter evenly between the cases.

Why did the buttercream melt?

Always frost cupcakes only when fully cooled.

Can I make them extra moist?

Do not overbake. Remove them as soon as they spring back in the centre.

Serving Suggestions

• Serve with tea or coffee.
• Top with fresh berries for parties.
• Add coloured sprinkles for birthdays.
• Pack into lunchboxes as a treat.

Storage

Room Temperature

Keep in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze unfrosted cupcakes for up to 3 months. Defrost fully, then decorate.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 3g
• Fat: 18g
• Saturated Fat: 11g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Vanilla Cupcakes Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

cupcakes

Prep time

20

minutes

Cooking time

20

minutes

Total time

45

minutes

Calories

320

kcal

40

minutes

Soft and fluffy vanilla cupcakes topped with smooth buttercream frosting. A classic easy bake perfect for parties, birthdays, and afternoon tea.

Ingredients

• 175g self-raising flour

• 175g caster sugar

• 175g softened butter

• 3 large eggs

• 1 tsp vanilla extract

• 2 tbsp milk

• 250g icing sugar

• 125g softened butter for frosting

• 1 tsp vanilla extract for frosting

• 1 tbsp milk for frosting

• Sprinkles, optional

• 12 cupcake cases

Directions

• Preheat oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake cases.
• Add flour, sugar, butter, eggs, vanilla and milk to a large bowl.
• Beat for 2 minutes until smooth, pale and creamy.
• Divide mixture evenly between cupcake cases, filling each about two-thirds full.
• Bake for 18 to 20 minutes until risen and golden.
• Cool in the tin for 5 minutes, then transfer to a wire rack.
• Beat butter for frosting, then gradually add icing sugar, vanilla and milk until fluffy.
• Pipe or spread buttercream onto cooled cupcakes.
• Finish with sprinkles and serve.

Notes

• Use room temperature ingredients for the best texture.
• Do not overfill cupcake cases.
• Cool fully before frosting.