Mary Berry Vanilla Cupcakes Recipe

This Mary Berry Vanilla Cupcakes recipe is a light and fluffy treat, which uses the simple all-in-one method and classic vanilla extract. It’s a perfect bake for beginners, ready in about 40 minutes.

Mary Berry Vanilla Cupcakes Ingredients

For the Cupcakes

• 125g (4½ oz) self-raising flour
• 125g (4½ oz) caster sugar
• 125g (4½ oz) butter or margarine, softened
• ½ tsp baking powder
• 2 large eggs
• 2 tbsp milk
• 1 tsp vanilla extract

For the Vanilla Buttercream

• 100g (3½ oz) unsalted butter, softened
• 250g (9 oz) icing sugar (confectioners’ sugar), sifted
• 1 tsp vanilla extract
• 1–2 tbsp milk (to loosen)
• Sprinkles or decorations (optional)

How To Make Mary Berry Vanilla Cupcakes

1. 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.
2. Combine cake ingredients: Place the self-raising flour, caster sugar, softened butter (or margarine), baking powder, eggs, milk, and vanilla extract into a large mixing bowl. This is Mary’s signature “all-in-one” method, so you don’t need to cream the butter and sugar first.
3. Mix the batter: Using an electric hand whisk (or a wooden spoon), beat the ingredients together for about 2 minutes. The mixture should be well-blended, smooth, pale, and creamy. Scrape down the sides of the bowl halfway through to ensure everything is incorporated.
4. Fill cases and bake: Divide the batter evenly between the 12 paper cases. Fill them about half to two-thirds full. Bake in the preheated oven for 15–20 minutes. The cupcakes are done when they are well-risen, golden brown, and spring back when lightly touched in the center.
5. Cool: Remove the tin from the oven. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before icing.
6. Make the buttercream: Place the softened butter in a bowl and beat until smooth and pale. Gradually beat in the sifted icing sugar. Add the vanilla extract and 1 tablespoon of milk. Beat on high speed for 3–5 minutes until the buttercream is very light, fluffy, and white. Add the second tablespoon of milk if the frosting feels too stiff to pipe.
7. Decorate: Once the cupcakes are completely cold, pipe swirls of buttercream on top using a piping bag, or spread it with a palette knife. Top with sprinkles if desired.

Recipe Tips

• Butter softness: For the all-in-one method to work without lumps, your butter must be extremely soft. If you are in a rush, baking spread (margarine) works even better than butter for the sponge itself.
• Don’t overfill: Only fill the cases halfway. If you overfill them, they will spill over the sides and form a “muffin top,” making them harder to ice neatly.
• Vanilla quality: Since vanilla is the main flavor, use a good quality vanilla extract or bean paste, not “vanilla essence” which can taste artificial.
• Checking doneness: Resist opening the oven door before 15 minutes, or the cupcakes may sink.

What To Serve With Mary Berry Vanilla Cupcakes

These simple cakes are a blank canvas.

• Tea: A classic cup of builders’ tea.
• Fresh Berries: Top the icing with a raspberry or blueberry.
• Jam: Cut a hole in the center and fill with strawberry jam for a surprise.
• Lemon Curd: A zesty alternative filling.

How To Store Mary Berry Vanilla Cupcakes

• Store: Keep in an airtight container at room temperature for up to 3 days.
• Freeze (Un-iced): Freeze the sponges in a bag for up to 3 months.
• Freeze (Iced): Freeze on a tray until solid, then bag. Thaw at room temperature.

Mary Berry Vanilla Cupcakes Nutrition Facts

• Calories: 260kcal
• Protein: 2g
• Carbohydrates: 35g
• Fat: 12g
• Saturates: 7g
• Sugar: 28g
• Salt: 0.3g

Nutrition information is estimated per frosted cupcake.

FAQs

Try More Recipes:

• Mary Berry Sticky Toffee Cupcakes Recipe
• Mary Berry Chocolate Orange Cupcakes Recipe
• Mary Berry Gluten-Free Cupcakes Recipe

Mary Berry Vanilla Cupcakes Recipe

Author: Chloe Saidani Cooking Method:Bake Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 30 minutesTotal time:1 hour Cooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:260 kcal Best Season:Available

Description

A foolproof vanilla cupcake recipe using the all-in-one mixing method for a light sponge, topped with fluffy vanilla bean buttercream.

Ingredients

• 125g self-raising flour
• 125g caster sugar
• 125g butter, softened
• ½ tsp baking powder
• 2 eggs
• 2 tbsp milk
• 1 tsp vanilla
• Frosting: 100g butter, 250g icing sugar, vanilla, milk

Instructions

1. Beat flour, sugar, butter, baking powder, eggs, milk, and vanilla until smooth.
2. Divide into 12 cases.
3. Bake at 180°C for 15–20 minutes.
4. Cool on a wire rack.
5. Beat frosting ingredients until fluffy.
6. Pipe onto cold cupcakes.
7. Decorate with sprinkles.

Notes

• Beating the buttercream for a full 5 minutes turns it from a yellow, heavy paste into a white, airy cloud that melts in the mouth, so don’t skimp on the mixing time.
• The addition of a little milk to the sponge batter ensures the cake has a soft, moist crumb rather than being dense, which is especially important when using the all-in-one method.
• Make sure the cupcakes are completely cold before icing; even a hint of warmth will melt the butter in the frosting and cause it to slide off.

Keywords:Mary Berry Vanilla Cupcakes Recipe