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Cupcakes are all the rage these days. A friend gave me this absolutely scrumptious recipe. These vanilla cupcakes are so yummy with or without the buttercream frosting, and so easy. Much better than using a packaged cake mix! Use icing at room temperature because it will set when it's chilled. Icing can be stored in an airtight container for up to 3 days.


Recipe Summary

20 mins
10 mins
45 mins
15 mins
24 cupcakes


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Vanilla Buttercream Icing:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

  • Combine self-rising and all-purpose flours in a bowl.

  • Cream butter in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with milk and vanilla, beating batter briefly after each addition. Fill the cupcake liners about 3/4 full with batter.

  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

  • Meanwhile, cream butter in a large bowl with an electric mixer until smooth. Mix in 1/2 of the confectioners sugar, then mix in milk and vanilla. Beat until smooth and creamy, 3 to 5 minutes. Gradually add remaining confectioners' sugar and mix until icing is thick enough for spreading.

  • Spread icing onto cooled cupcakes.

Cook's Note:

These are delicious frosted with the vanilla buttercream icing, but you can use any icing. Also great to make ahead and decorate however you wish.

Nutrition Facts

317 calories; protein 2.9g; carbohydrates 48.9g; fat 12.5g; cholesterol 58.8mg; sodium 169.5mg. Full Nutrition