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Vanilla Cupcakes with Buttercream

Prep Time 15 minutes
Cooking Time 15-20 minutes
Baking Pan Muffin Pan
Serves 12


  • 1 ½ cups plain flour, sifted
  • 125g unsalted butter, softened
  • ¾ cup caster sugar
  • 2 eggs, room temperature
  • ½ cup milk
  • 2 teaspoons Queen's Vanilla Bean Extract

Vanilla Buttercream Icing
  • 125g unsalted butter, softened
  • 2 cups  icing sugar mixture
  • 1 tablespoon milk
  • 1 teaspoon Queen's Vanilla Bean Extract

Step 1

Preheat oven to 180°C (160°C fan forced). Line a 12 hole ⅓ cup capacity Muffin Pan with cupcake papers.

Step 2

Place the flour, butter, sugar, eggs, milk and vanilla essence in the bowl of an electric mixer. Starting off on a low speed and increasing to high, beat ingredients together for 2 minutes or until pale and creamy. Divide mixture between the prepared papers. Bake for 15-20 minutes or until cupcakes spring back when lightly touched. Allow to stand for 5 minutes before transferring to a wire rack to cool completely.

Step 3

To make the buttercream icing, place the butter in the bowl of an electric mixer and beat for 5 minutes or until pale and creamy. Gradually add the icing sugar, beating as you go. Add the milk and vanilla essence beating well to combine.

Step 4

Place the icing in a piping bag fitted with a 2cm star nozzle and pipe a swirl of icing onto each of the cooled cupcakes. Decorate as desired.


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