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Vanilla Cupcakes with Buttercream Frosting

Soft and fluffy vanilla cupcakes topped with rich, creamy buttercream frosting; perfect for birthdays, celebrations or an everyday sweet treat. They're easy to make and beautifully delicious.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling & Frosting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Dessert, Snack, sweet treat
Ingredients Method

Ingredients
  

Cupcakes:
  • 175 g unsalted butter softened
  • 175 g caster sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 175 g self-raising flour
  • 1 –2 tbsp milk only if the batter feels too thick
Buttercream Frosting:
  • 250 g unsalted butter softened
  • 500 g icing sugar sifted
  • 1.5 –2 tbsp milk
  • 1 tsp vanilla extract
  • Gel food colouring: pink and green
Decorations (Optional):
  • Pink sprinkles
  • White edible pearls
  • Gold glitter spray or edible glitter
  • Lindor truffles or other wrapped chocolates

Method
 

Cupcakes:
  1. Preheat oven to 170°C fan / 180°C conventional / 350°F.
  2. Line a 12-hole cupcake tray with paper cupcake cases.
  3. Cream the butter and sugar together until light and fluffy.
  4. Beat in the eggs, one at a time. Mix in the vanilla extract.
  5. Fold in the self-raising flour gently until just combined.
  6. Add a splash of milk if needed to loosen the batter.
  7. Spoon evenly into the cases about 2/3 full.
  8. Bake for 20-25 minutes, or until golden and a skewer comes out clean.
  9. Cool completely before decorating.
Buttercream:
  1. Beat butter until pale and creamy (3–5 minutes).
  2. Gradually add icing sugar, mixing on low until incorporated.
  3. Add vanilla extract and milk, beat until smooth and fluffy.
  4. Divide into two bowls, and tint one pink and the other green with gel colouring.
Decorate:
  1. Use piping bags fitted with nozzles (1M, 2D, or closed star tips).
  2. Pipe rosettes, swirls, or textured designs as seen in your photo.
  3. Add sprinkles, pearls, glitter, and chocolates to finish.