Skip to main content New<> this month
Get the Allrecipes magazine

Quick and Simple Fairy Cakes

Rated as 4.5 out of 5 Stars

"My mom told me this recipe, and I love it because its really quick and very easy to follow!"
Added to shopping list. Go to shopping list.


25 m servings 144
Original recipe yields 24 servings (2 dozen cakes)


{{model.addEditText}} Print
  1. Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
  2. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
  3. Bake in the preheated oven until golden, 10 to 12 minutes.


  • Cook's Notes:
  • Half the ingredients if you want to make just 12 or double if you want to make 48.
  • If hand-mixing and the batter becomes lumpy, mix again with an electric whisk.
  • Regularly check on the cakes when they are in the oven.

Nutrition Facts

Per Serving: 144 calories; 8.6 15.2 2 51 182 Full nutrition

Explore more


Read all reviews 6
Most helpful
Most positive
Least positive

Great and easy! I only got 18 cupcakes out of the batter.

These def live up to their name of being quick and simple (they are also tasty!)...I halved the recipe and got 10 cupcakes out of this. I couldn't resist, so I added in some vanilla extract for ...

There is something hugely wrong in the suggested number of cupcakes this recipe is supposed to make. I wanted to make only 6, to try it out. The reduced batter filled the muffin cups barely ...

I made this recipe but had a few changes. So I added tsp of vanilla and 2 tsps of cocoa powder to half of the mixture to create a marble cupcake. They needed much longer than 12 mins at 355. I l...

So easy and so fun but not much flavor I think that is how fairy cakes are never actually had one

Perfect little cupcakes. Light and fluffy. So simple and easy. I halved the recipe: yield 12 cupcakes. I did include a 1/2 tsp. of vanilla.