Mary berry Vanilla Cupcakes

Mary Berry Vanilla Cupcakes are light, fluffy, and beautifully moist with a delicate vanilla flavour that makes them perfect for birthdays, afternoon tea, or everyday baking. These classic cupcakes are simple to make using basic ingredients and are topped with a smooth vanilla buttercream frosting. The recipe is beginner-friendly and delivers reliable results every time. Total time is approximately 45 minutes, including preparation, baking, and cooling.

Mary Berry Vanilla Cupcakes

Recipe by Ibrahim KhanCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light and fluffy vanilla cupcakes with a soft crumb and creamy vanilla buttercream frosting. A classic Mary Berry bake that is easy to make and perfect for any occasion.

Ingredients

• 175g self-raising flour

• 175g caster sugar

• 175g unsalted butter, softened

• 3 large eggs

• 1 tsp vanilla extract

• 1 tbsp milk

• 150g unsalted butter, softened

• 300g icing sugar

• 1 tsp vanilla extract

• 2 tbsp milk

• Cupcake cases

• Optional sprinkles for decoration

Directions

• Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake cases.
• Place the flour, sugar, butter, eggs, vanilla extract and milk into a large mixing bowl.
• Beat with an electric mixer until the mixture is smooth, pale and well combined.
• Divide the mixture evenly between the cupcake cases, filling each about two-thirds full.
• Bake for 18 to 20 minutes until golden and springy to the touch.
• Leave in the tin for 5 minutes before transferring to a wire rack to cool completely.
• Beat butter until smooth, then gradually add icing sugar.
• Add vanilla extract and milk and beat until light and fluffy.
• Pipe or spread the buttercream onto the cooled cupcakes and decorate as desired.

Notes

• Use room-temperature ingredients for the best texture.
• Do not overmix the batter.
• Allow cupcakes to cool completely before frosting.

Ingredients

For the Vanilla Cupcakes

• 175g self-raising flour
• 175g caster sugar
• 175g unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp milk

For the Vanilla Buttercream Frosting

• 150g unsalted butter, softened
• 300g icing sugar, sifted
• 1 tsp vanilla extract
• 2 tbsp milk

For Decoration

• Sprinkles, optional
• Extra icing sugar, optional

How to Make Mary Berry Vanilla Cupcakes

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with paper cupcake cases.
• Mix the ingredients: Place the flour, sugar, butter, eggs, vanilla extract, and milk into a large bowl. Beat with an electric mixer until smooth and creamy.
• Fill the cases: Divide the mixture evenly between the cupcake cases, filling each around two-thirds full.
• Bake the cupcakes: Bake for 18 to 20 minutes until risen, lightly golden, and springy when gently pressed.
• Cool completely: Leave the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool fully.
• Make the frosting: Beat the butter until smooth. Gradually add the icing sugar, followed by the vanilla extract and milk. Beat until light and fluffy.
• Decorate: Pipe or spread the buttercream over the cooled cupcakes. Finish with sprinkles if desired.

Tips

How do I keep the cupcakes light and fluffy?

Use room-temperature ingredients and avoid overmixing once everything is combined.

Why did my cupcakes sink in the middle?

Opening the oven door too early or underbaking can cause sinking. Wait until the cupcakes are fully risen before checking them.

How can I make smooth buttercream?

Sift the icing sugar before adding it and beat the frosting for several minutes until fluffy.

Can I add extra flavouring?

Yes. Lemon zest, almond extract, or chocolate chips work well with the vanilla base.

Serving Suggestions

• Serve with a cup of tea or coffee.
• Decorate with fresh berries for special occasions.
• Arrange on a cake stand for parties.
• Pack into lunchboxes for a sweet treat.

Storage

Room Temperature

Store in an airtight container for up to 3 days. Keep away from direct sunlight and heat.

Refrigerator

Store for up to 5 days in an airtight container. Bring to room temperature before serving for the best texture.

Freezing

Freeze unfrosted cupcakes for up to 3 months. Wrap individually and thaw at room temperature before decorating.

Nutrition

• Calories: 325 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 11g
• Sodium: 170mg

Nutritional values are estimates and may vary depending on ingredients and portion sizes used.

FAQs