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Mary Berry Vanilla Cupcakes Recipe

Mary Berry Vanilla Cupcakes Recipe

Mary Berry's vanilla cupcakes are light, fluffy, and topped with a silky vanilla buttercream — the perfect classic cupcake.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: British
Calories: 455
Ingredients Method Notes

Ingredients
  

  • Vanilla Cupcakes:
  • 175 g unsalted butter softened
  • 175 g caster sugar
  • 3 large eggs room temperature
  • 175 g self-raising flour sifted
  • 1½ tsp baking powder
  • 2 tbsp whole milk
  • 1 tbsp soured cream or full-fat Greek yoghurt
  • 2 tsp good quality vanilla extract
  • Vanilla Buttercream:
  • 200 g unsalted butter softened
  • 400 g icing sugar sifted twice
  • 2 –3 tbsp whole milk
  • 2 tsp good quality vanilla extract
  • Pinch of fine salt
  • Decoration:
  • Sprinkles sugar flowers, berries, or icing sugar

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Line a 12-hole muffin tin with cupcake cases.
  2. Place butter, sugar, eggs, flour, baking powder, milk, soured cream, and vanilla in a large bowl. Beat with electric whisk 2–3 minutes until smooth and pale. Scrape down halfway.
  3. Fill cases two-thirds full. Bake 18–20 minutes until risen, golden, and a skewer comes out clean. Cool in tin 5 minutes. Transfer to wire rack. Cool completely.
  4. Beat butter alone 4 minutes until very pale and fluffy. Add icing sugar in 3 batches — beat well after each. Add vanilla, salt, and milk until smooth and pipeable. Beat 2 more minutes.
  5. Pipe or spread generously onto cooled cupcakes. Decorate. Serve at room temperature.

Notes

Fill cases exactly two-thirds full for a proper dome.
Soured cream or yoghurt in the batter gives extra tenderness and keeps them fresh longer.
Cool completely before frosting — 45 minutes minimum.
Beat butter alone for 4 minutes — this creates the aerated base for great buttercream.
Sift icing sugar twice and add a pinch of salt for the smoothest, most balanced result.
Stores in an airtight container for up to 3 days. Freeze unfrosted for up to 3 months.
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