Mary Berry Vanilla Cupcakes​ Recipe

These easy Mary Berry Vanilla Cupcakes are made with just a few simple ingredients including butter, sugar, eggs, and self-raising flour. The result is a classic, light, and fluffy cupcake with a beautiful golden crumb and a buttery vanilla flavor. This recipe is perfect for any occasion, from a simple weekend bake to a birthday celebration, and makes 12 perfect cupcakes.

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Mary Berry Vanilla Cupcakes Ingredients

For the Cupcakes:

• 110g (½ cup) unsalted butter, softened
• 110g (½ cup) golden caster sugar
• 2 large eggs
• 110g (1 cup) self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk

For the Vanilla Buttercream:

• 110g (½ cup) unsalted butter, softened
• 225g (2 cups) icing sugar
• 1 tbsp milk
• 1 tsp vanilla extract

How To Make Mary Berry Vanilla Cupcakes

1. Prepare the oven and tin: Preheat your oven to 350°F (180°C) and line a 12-hole muffin tin with paper cases.
2. Mix the cupcake batter: In a large bowl, add the softened butter, caster sugar, eggs, self-raising flour, baking powder, and vanilla extract. Use a hand mixer or a wooden spoon to beat all the ingredients together until the batter is smooth and well combined.
3. Add the milk: Add the milk to the batter and beat again until the mixture is a soft, dropping consistency. This means it should easily fall off a spoon.
4. Fill the cases and bake: Divide the batter evenly among the 12 paper cases, filling each about three-quarters full. Bake in the preheated oven for 15-20 minutes, or until the cupcakes are risen and golden brown. They should be springy to the touch. A skewer inserted into the center should come out clean.
5. Cool the cupcakes: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. It is important that they are fully cooled before you frost them.
6. Make the buttercream: In a separate bowl, beat the softened butter until it is pale and creamy. Sift in half of the icing sugar and beat again. Sift in the remaining icing sugar and beat until smooth. Finally, add the milk and vanilla extract and beat for a few more minutes until the buttercream is light and fluffy.
7. Decorate and serve: Once the cupcakes are completely cool, use a palette knife or a piping bag with a star nozzle to top each one with a generous swirl of vanilla buttercream.

Recipe Tips

• Use softened butter: Ensure your butter is soft but not melted. This helps it cream with the sugar, creating a light and airy texture. If it’s too hard, the mixture will be lumpy.
• Measure precisely: Baking is a science. Using kitchen scales to measure your ingredients, especially the flour, will give you the most consistent results.
• Don’t overmix: Mix the batter just until the ingredients are combined. Overmixing can result in a tough, dense cupcake due to the development of gluten.
• Test for doneness: The toothpick or skewer test is the best way to check if your cupcakes are ready. Insert it into the center of a cupcake; if it comes out clean, they’re done.

What To Serve Vanilla Cupcakes

These classic vanilla cupcakes are a treat on their own, but they are also versatile. They pair well with a cup of tea or a cold glass of milk. You could serve them with fresh berries on the side or with a dollop of raspberry jam swirled into the buttercream for a fruity twist. They are also a great base for decorating with sprinkles for a festive look.

How To Store Vanilla Cupcakes Leftovers

• Refrigerate: Store frosted or unfrosted cupcakes in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, you can store them in the refrigerator, but they should be brought back to room temperature before serving for the best flavor and texture.
• Freeze: Unfrosted cupcakes freeze beautifully. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature for a few hours before frosting and serving.

Mary Berry Vanilla Cupcakes Nutrition Facts

• Serving Size: 1 cupcake
• Calories: 382 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 82mg
• Sodium: 247mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 34g
• Protein: 4g

Frequently Asked Questions

• Can I use a different kind of flour? For this recipe, self-raising flour is essential. If you only have plain (all-purpose) flour, you can create a substitute by adding 1 ½ teaspoons of baking powder and a ¼ teaspoon of salt per cup of flour.
• My buttercream is too soft, what can I do? If your buttercream is too soft, it is likely due to warm butter or warm surroundings. You can add a little more icing sugar, one tablespoon at a time, to thicken it. You can also place the bowl in the refrigerator for 10-15 minutes to firm it up slightly.
• How can I make the cupcakes moister? To ensure a moist crumb, make sure you don’t over-bake them. Check them at the 15-minute mark and continue baking in short increments. Using room temperature ingredients is also a key factor in achieving a light and moist texture.
• Why did my cupcakes get a peak or a dome on top? A peak or dome is a common occurrence. To get a flatter top, you can turn down your oven temperature slightly, as a high temperature can cause the outside of the cupcake to set before the middle is fully baked, forcing it to rise in the center.

Try More Recipes:

• Mary Berry Chocolate Cupcakes​ Recipe
• Mary Berry​ Blueberry Traybake Recipe
• Mary Berry Salted Caramel Traybake​ Recipe