Eat Well Bake Often

Vanilla Cupcakes with Vanilla Buttercream Frosting

So Don proposed that I do their office’s monthly birthday cupcakes.  And I plan to make different flavored ones! So for this month, I made Vanilla Cupcakes with Vanilla Buttercream Frosting.
I intended to color the buttercream to lilac or lavender shade. But I guess I put too much red food gel and this is what it produced – Old Rose hue. I used a Russian Ball Piping Nozzle to pipe the frosting. And just filled the middle with rainbow sprinkles.

Vanilla Cupcakes

  • Servings: 12 cupcakes
  • Print


  • 125 g     Butter, unsalted, softened
  • 125 g     Caster Sugar
  • 2            Eggs, large
  • 2 Tbsp  Milk
  •  ¼ tsp   Vanilla Extract
  • 125 g     Self-Rising Flour
  • ¼ tsp   Baking Soda


  1. Preheat oven to 350F. Line the muffin tins with cupcake liners.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, making sure it’s well incorporated before adding the next.
  4. Add the milk and vanilla and beat for another 20-30 seconds.
  5. Scrape down the sides and bottom of the bowl.
  6. Add the flour and baking soda last. Beat until just well combined.
  7. Fill the cupcake liners unto two thirds full.
  8. Bake for 18-20 minutes or until cupcake is fully cooked and slightly browned.
  9. Remove from oven and let cool completely before frosting.
  10. Click here for my Basic Buttercream Frosting recipe.


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