This Mary Berry Vanilla Cupcakes Recipe is a fluffy and easy recipe, which is made with pure vanilla extract and real butter. It’s a classic, foolproof recipe, ready in about 30 minutes.
Mary Berry Vanilla Cupcakes Ingredients
A classic, simple recipe for perfect cupcakes every time.
For the Cupcakes:
- 125g (4½ oz) self-raising flour
- 125g (4½ oz) caster sugar
- 125g (4½ oz) butter or margarine, softened
- ½ teaspoon baking powder
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the Vanilla Buttercream:
- 100g (3½ oz) unsalted butter, softened
- 250g (9 oz) icing sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- Sprinkles or decorations (optional)
How To Make Mary Berry Vanilla Cupcakes
A step-by-step guide to Mary’s famous all-in-one method.
- Prep the Oven and Tins: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases.
- Combine Cake Ingredients: Using Mary Berry’s signature “all-in-one” method, measure the flour, caster sugar, softened butter, baking powder, eggs, milk, and vanilla extract into a large bowl.
- Mix the Batter: Beat the ingredients with an electric hand whisk (or a wooden spoon) for about 2 minutes until well blended, smooth, and creamy.
- Fill Cases and Bake: Divide the mixture evenly between the 12 paper cases. Bake in the preheated oven for 15-20 minutes, or until the cupcakes are well-risen, golden, and spring back when lightly touched.
- Cool and Make Buttercream: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. To make the buttercream, beat the softened butter in a bowl until smooth. Gradually beat in the sifted icing sugar, then add the vanilla extract. Add 1-2 tablespoons of milk and beat again until the buttercream is light and fluffy.
- Decorate the Cupcakes: Once the cupcakes are completely cool, pipe or spread the vanilla buttercream on top. Add sprinkles or your favorite decorations, if desired.
Recipe Tips
For perfect, light, and fluffy vanilla cupcakes.
- How to get a flat top for decorating? The key is to not overfill the cupcake cases. Filling them about two-thirds full is perfect. This gives them enough room to rise and form a relatively flat top, which is ideal for frosting.
- Why use the “all-in-one” method? This is a signature Mary Berry technique that saves time and washing up! It’s a foolproof method that brings all the ingredients together quickly, making it perfect for beginner bakers and children.
- Can I use all-purpose flour? Yes. If you don’t have self-raising flour, you can use all-purpose (plain) flour. For this recipe, use 125g of all-purpose flour and increase the baking powder to 2 teaspoons total.
- How to avoid curdled buttercream? Ensure your butter is properly softened to room temperature, but not melted. If it’s too cold, it won’t combine smoothly with the sugar. Add the milk a little at a time until you reach the perfect consistency.
What To Serve With Vanilla Cupcakes
The perfect accompaniments for a classic sweet treat.
These simple, classic cupcakes are a delight on their own but are perfect for any celebration or afternoon tea, served with:
- A pot of English breakfast tea or a fresh coffee
- A tall glass of cold milk
- A side of fresh strawberries or raspberries
How To Store Mary Berry Vanilla Cupcakes
Keeping your cupcakes fresh and delicious.
- Room Temperature: Store the frosted cupcakes in an airtight container for up to 3 days. They have the best texture when stored at room temperature.
- Freeze: Unfrosted cupcakes freeze beautifully for up to 3 months. Let them cool completely, then wrap them well in plastic wrap and place them in a freezer bag. Thaw at room temperature before frosting.
Mary Berry Vanilla Cupcakes Nutrition Facts
An estimated guide per frosted cupcake.
- Calories: 310 kcal
- Carbohydrates: 38 g
- Protein: 3 g
- Fat: 17 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can bake the cupcakes a day in advance and store them in an airtight container. It’s best to frost them on the day you plan to serve them for the freshest taste and appearance.
Dryness in cupcakes is usually caused by over-baking. Ovens can vary, so start checking your cupcakes at the lower end of the recommended baking time. They are done when a skewer inserted into the center comes out clean.
You can, but be mindful that some types of sprinkles (like nonpareils) can bleed their color into the batter, changing its appearance. For the best results, use “jimmies” (the long, skinny sprinkles) and fold them in gently right at the end of mixing.
Try More Recipes:
- Mary Berry Chocolate Cupcakes Recipe
- Mary Berry Sticky Toffee Pudding Recipe
- Mary Berry Raspberry Pavlova Recipe
Mary Berry Vanilla Cupcakes Recipe
Description
Classic, fluffy, and foolproof vanilla cupcakes from Mary Berry, made with her famous time-saving “all-in-one” method and topped with a simple, creamy vanilla buttercream.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Line a 12-hole muffin tin.
- Combine all cupcake ingredients in a large bowl.
- Beat with an electric mixer for about 2 minutes until the batter is smooth and creamy.
- Divide the batter evenly between the 12 paper cases, filling each about two-thirds full.
- Bake for 15-20 minutes until golden and a skewer inserted comes out clean. Cool completely.
- For the buttercream, beat the butter until soft. Gradually beat in the icing sugar, then add the vanilla and milk and beat until light and fluffy.
- Pipe or spread the buttercream onto the cooled cupcakes and decorate.
Notes
- The “all-in-one” method requires all ingredients, especially the butter and eggs, to be at room temperature for the best results.
- Do not overfill the cupcake cases, as this will cause them to peak and spill over the sides.
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- For a perfectly smooth buttercream, make sure to sift your icing sugar before adding it to the butter.
