Let's Bake

My Favourite Vanilla Cupcakes

Yield Makes 12 cupcakes or 24 mini cupcakes 1x
Prep: 20 minutesCook: 60 minutesTotal: 1 hour 20 minutes

Soft vanilla cupcakes topped with cream cheese frosting.


Vanilla cupcakes

  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 150 grams (3/4 cup) caster sugar or granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 175 grams (1 and 1/4 cup) plain flour or all purpose flour
  • 1 and 1/2 teaspoons baking powder
  • Pinch of salt
  • 120 ml (1/2 cup) whole or full fat milk
  • 60 ml (1/4 cup) full fat sour cream or Greek yogurt

Cream cheese frosting

  • 115 grams (1/2 cup or 1 stick) butter, softened
  • 250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped
  • 1 teaspoon vanilla extract
  • 375 grams (3 cups) icing sugar or powdered sugar, sifted
  • 1 tablespoon milk
  • Funfetti sprinkles, to decorate


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
  2. In a large mixing bowl, beat butter, sugar and vanilla together using an electric mixer until pale and creamy. Add egg and beat briefly until combined. In a separate bowl, sift together flour, baking powder and salt.
  3. Add half the flour mixture and all the milk and slowly mix together on a low speed. Add the rest of the flour and the sour cream and mix briefly until smooth and creamy. The mixture will be thick.
  4. Spoon out the cake batter into your prepared liners and bake in the oven for approximately 18-20 minutes or until golden. Leave to cool completely on a wire rack.
  5. To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth. Add milk and beat briefly.
  6. Transfer frosting to piping bag fitted with a large round tip. Pipe frosting onto cupcakes. Decorate with sprinkles.


You can also use this recipe to make mini cupcakes. It will make 24 cupcakes.

Nutrition Information

Serving Size: 1 cupcake Calories: 461 Sugar: 46.9 g Sodium: 131.3 mg Fat: 25 g Carbohydrates: 60.3 g Protein: 4.4 g Cholesterol: 79.7 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CakeCuisine: American
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