White Sugar
The uniform size of the...
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Cupcakes
Vanilla Cupcakes
15 mins
15 mins
Easy
12
These Vanilla Cupcakes are the ultimate classic treat - light, fluffy, and subtly sweet. Top with creamy vanilla buttercream or enjoy plain, they’re perfect for any occasion. Quick to bake, they’ll be your go-to cupcake recipe!
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- Ingredients
- Method
Ingredients
- 125g butter, softened
- 3/4 cup Chelsea White Sugar (169g)
- 2 eggs
- 1 tsp vanilla essence
- 1 3/4 cups plain flour (263g)
- 1 tsp baking powder
- 1/3 cup milk (83ml)
- Basic Buttercream Icing or Cream Cheese Icing, to decorate (optional)
Chelsea Products in Recipe
Reviews
119
What did you think of this recipe?
Arlo
Great and very easy to make ✔️ ✔️
5
Not my favourite
Blek
5
Mary
Could you freeze these? CHELSEA: Yes, you can freeze these cupcakes! Once they’re completely cool, pop the cupcakes (un-iced) into an airtight container or freezer bag and they’ll keep well for up to 3 months. Just thaw at room temp and ice them fresh when you're ready to serve. Too easy!
5
Mariam/Amina/Aaliya/Granzy
Made surprise cupcakes for Mum! It went great
5
Renee
This recipe is an amazing and easy recipe to make amazing for partys and celebrations i also sometimes add some Carmel extract for some flavour 10/10 recommend
5
Robyn webb
Great recipe. I use it all the time. I add some stewed apple and cut down on the sugar.
5
Ava
I’m 12 and I’ve been baking for several years now and this is one of the best recipes I’ve come across for a while its so yummy I definitely recommend this recipe
5
Primrose
I was a great recipe. Totally use it again
5
Pollyanna Tuahine
Absolutely love all your recipes, easy and always have the ingredients in my pantry
5
Lily
Very easy and delicious
5
Method
Preheat oven to 200°C bake. Line a 12-hole muffin tin with cupcake cases.
In a large bowl, cream butter and sugar until pale and fluffy. Beat in eggs and vanilla essence.
Mix flour and baking powder together. Alternately add flour mixture (in three additions) and milk (in two additions) to the butter mixture, starting and ending with the flour, and using a spatula to combine.
Spoon evenly into prepared cases. Bake for 15-18 minutes, until a skewer inserted into the centre comes out clean.
Remove from tin onto a wire rack and allow to cool completely. Ice and decorate cooled cupcakes as desired - we recommend using our Basic Buttercream Icing or Cream Cheese Icing.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
119
What did you think of this recipe?
Arlo
Great and very easy to make ✔️ ✔️
5
Not my favourite
Blek
5
Mary
Could you freeze these? CHELSEA: Yes, you can freeze these cupcakes! Once they’re completely cool, pop the cupcakes (un-iced) into an airtight container or freezer bag and they’ll keep well for up to 3 months. Just thaw at room temp and ice them fresh when you're ready to serve. Too easy!
5
Mariam/Amina/Aaliya/Granzy
Made surprise cupcakes for Mum! It went great
5
Renee
This recipe is an amazing and easy recipe to make amazing for partys and celebrations i also sometimes add some Carmel extract for some flavour 10/10 recommend
5
Robyn webb
Great recipe. I use it all the time. I add some stewed apple and cut down on the sugar.
5
Ava
I’m 12 and I’ve been baking for several years now and this is one of the best recipes I’ve come across for a while its so yummy I definitely recommend this recipe
5
Primrose
I was a great recipe. Totally use it again
5
Pollyanna Tuahine
Absolutely love all your recipes, easy and always have the ingredients in my pantry
5
Lily
Very easy and delicious
5
You May Like These
ingredients
Cupcakes
- 150g butter, softened (or Olivani Spread)
- 1 ½ cups Chelsea Caster Sugar (338g)
- 2 eggs
- 2 ½ cups Edmonds Self Raising Flour (375g)
- 1 ¼ cups Meadow Fresh Milk (310ml)
- 2 tsp vanilla extract
Buttercream Icing
- 150g butter, softened (or Olivani Spread)
- 2 ¼ cups Chelsea Icing Sugar (338g)
- 2 Tbsp Meadow Fresh Milk
- 1 ½ tsp vanilla extract
- Raspberries, sugar flowers or sprinkles to decorate
ingredients
- 1 ½ cups Chelsea White Sugar (338g)
- 190g butter, softened (or Olivani Spread)
- 3 eggs
- 1 Tbsp vanilla essence
- 2 ¼ cups Edmonds Standard Grade Flour (338g)
- 2 ½ teaspoons Edmonds Baking Powder
- ¾ cup Meadow Fresh Original Milk (190ml)
Vanilla Icing
- 225g butter, softened (or Olivani Spread)
- 3 cups Chelsea Icing Sugar, sifted (450g)
- 3-4 Tbsp Meadow Fresh Original Milk
- 1 ½ tsp pure vanilla extract
- Sprinkles, to decorate (optional)
ingredients
Cupcakes
- 150g butter, softened
- 1 ½ cups Chelsea Caster Sugar
- 2 eggs
- 2 tsp vanilla essence
- 2 ½ cups self-raising flour
- 1 ¼ cups milk
Cream Cheese Icing
- 250g Cream Cheese
- 100g butter, softened
- 1 ½ cups Chelsea Icing Sugar
- Berries to decorate
ingredients
CAKE
- 170 g (6 oz) butter (at room temperature)
- 140 g (5 oz) Chelsea Caster Sugar
- 3 eggs
- 140 g (5 oz) self-raising flour
- 1 tsp vanilla extract
- 4 tbsp raspberry jam
ICING
- 80 g (3 oz) butter, at room temperature
- 150 g (5 ½ oz) Chelsea Berry Flavoured Icing (sifted)
- 1-2 tbsp milk
ingredients
- 250g softened unsalted butter, plus extra for greasing the bundt tin
- 250g plain flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- 225g Chelsea Caster Sugar
- 1 vanilla pod, split lengthways, seeds scraped out with the tip of a knife (see food team's tip)
- 4 large free-range eggs, at room temperature
To serve
- 20g Chelsea Icing Sugar
- Crème fraîche
- Fresh berries
learn about baking
How to Choose SugarFor Baking?
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