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    Home » Small Cakes

    Vanilla Cupcakes (Patty Cakes)

    Published: Dec 4, 2019 · Modified: Jun 24, 2020 by Marcellina

    106 shares
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    Half a cupcake with white buttercream on a white plate with silver cake fork.

    These simple Vanilla Cupcakes are made from scratch with basic pantry essentials.

    This cupcake recipe will turn out perfectly each and every time you make it.

    Cupcake with white buttercream on small white cake stand on blue polka dot cloth and cupcakes in the background

    Table of Contents

    • 1 About these Vanilla Cupcakes.
    • 2 Cupcake or Patty Cake?
    • 3 The ingredients for these Vanilla Cupcakes are all pantry basics.
    • 4 How to make Vanilla Cupcakes.
    • 5 Tips on baking these cupcakes.
    • 6 What variations are there for this recipe?
    • 7 Toppings for these basic cupcakes.
    • 8 How long will these Vanilla Cupcakes keep fresh?
    • 9 Vanilla Cupcakes

    About these Vanilla Cupcakes.

    These Vanilla Cupcakes are very basic and are a favourite of mine. It is based on a recipe from my high school home economics cookbook and it has never failed me. This recipe has been used many times throughout my baking life. Because the recipe needs no special ingredients, it is easy to make a batch if you know you have visitors coming. In fact, these cupcakes are best very fresh.

    Cupcake or Patty Cake?

    If you are Australian, you will remember patty cakes and you may wonder why we now refer to these are cupcakes. From my limited research and understanding is that there really isn't much difference. A patty cake is simply a miniature version of a cupcake and can sometimes be baked in round-bottomed patty pans. The term 'cupcake' is thought to be a reference to the recipe - a cup of butter, a cup of sugar,  two cups of flour ...

    The ingredients for these Vanilla Cupcakes are all pantry basics.

    There is no need to head out to the shops for a special ingredient here - this recipe contains very basic ingredients. The fanciest ingredient may be good vanilla extract if you don't usually keep it. In any case, you could substitute vanilla essence though the flavour won't be as pronounced.

    Check the pantry because this is all you need:-

    • butter (preferably unsalted but if you only have salted, leave out the salt in the recipe)
    • castor (superfine) sugar
    • vanilla extract
    • flour
    • baking powder
    • milk

    cupcake with white buttercream on blue polka dot cloth with cupcakes in the background with silver balls scattered around

    How to make Vanilla Cupcakes.

    Making this simple cupcake recipe is just that - really simple but it is good to have a stand mixer or at least an electric handheld mixer. When I made this recipe in my home economics class, we had to beat everything with just a bowl and a wooden spoon. I think they were teaching us to appreciate the electric mixer and I sure do! So, if you really had to you could use just a bowl and a wooden spoon - it will take a long time of beating though. Let's make it with an electric mixer:-

    1. Firstly beat the butter and sugar until light in colour and creamy.
    2. Beat in vanilla. Then add the eggs one at a time (photo 1), beating well after each addition. (photo 2)
    3. Sift the flour, baking powder and salt into a bowl.
    4. Lastly, add the flour and milk alternately and mix in. (photo 3)
    5. Beat at medium to high speed for 30 seconds to completely combine.
    6. Divide evenly into a 12 hole cupcake pan. (photo 4)

    Don't forget to scrape the sides and the bottom of the bowl to ensure the mixture is well combined.

    four images of cake making. Image 1 beaten mixture and one egg, image 2 beaten mixture, image 3 beaten mixture in a stainless steel bowl with bowls of flour, milk and baking powder around the bowl, image 4 cake batter in cupcake moulds

    Tips on baking these cupcakes.

    The pan used in this cupcake recipe is a 12 hole muffin/cupcake pan which holds ⅓ cup. For easy cleaning and serving, line the pan with cupcake liners to fit. Divide the batter evenly using a small spoon.  The cakes will be ready when they have risen and spring back when pressed with your finger. Don't overcook or they will be dry. Cool for 5 minutes before removing otherwise you might find the tender cakes will fall apart.

    undecorated cupcakes on black wire cooling rack

    What variations are there for this recipe?

    The variations to this recipe are really limited only by your imagination. Here are a few to try. Simply stir additions in at the end of step 8 in the recipe.

    • Lemon Blueberry - 1 teaspoon of finely grated lemon rind and ½ cup fresh blueberries.
    • Choc Orange - 1 teaspoon of finely grated orange rind and ½ cup chocolate chips.
    • Mocha - mix 1 tablespoon of sifted cocoa powder with 1 tablespoon of strong black coffee

    Toppings for these basic cupcakes.

    Being so simple and delicious, these cupcakes are perfect with just a dusting of icing (powdered) sugar. Cupcakes or patty cakes are often decorated with an easy icing made from icing (powdered) sugar mixed with a little milk or water and some flavouring like vanilla or lemon juice. When my children were small, I usually coloured the icing in bright blue, pink and yellow. But you can use any buttercream you like. My favourite is this Italian Meringue buttercream.

    How long will these Vanilla Cupcakes keep fresh?

    These Vanilla Cupcakes are best eaten fresh. To store overnight, place into a sealed container in the refrigerator. Bring the cupcakes back to room temperature before serving.

    Half a cupcake with white buttercream on a white plate with silver cake fork.

    These Vanilla Cupcakes are such fun to make with children. This recipe is so simple and uncomplicated that it could be called a no-fail cupcake recipe. Whether you simply dust with icing (powdered) sugar or get creative and show off your decorating skills, these Vanilla Cupcakes are sure to be a hit.

    Baci,

    Marcellina

     

     

     

    Are you craving more vanilla recipes? Here's a few to curb the cravings!

    Vanilla Cake
    Vanilla Mascarpone Icecream
    No Churn Vanilla Ice Cream from It's Not Complicated Recipes
    Vanilla Maple Granola from Another Food Blogger
    Plum Vanilla Custard Tart from A Baking Journey

    Cupcake with white buttercream on small white cake stand on blue polka dot cloth and cupcakes in the background

    Vanilla Cupcakes

    These simple Vanilla Cupcakes are made from scratch with basic pantry essentials.
    This cupcake recipe will turn out perfectly each and every time you make it.
    5 from 5 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Cooling time: 5 minutes
    Total Time: 45 minutes
    Servings:12 cupcakes
    Author: Marcellina

    Equipment

    • stand mixer or handheld electric mixer

    Ingredients

    • ½ cup (1 stick/125 grams) unsalted butter
    • ⅔ cup castor sugar
    • 2 eggs
    • 1 ¾ cups plain flour
    • 4 teaspoons baking powder
    • ½ teaspoon fine salt
    • 3 teaspoons vanilla extract
    • ½ cup whole milk
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 190°C/375° F. Line a cupcake pan with liners.
    • In a stand mixer with the paddle attachment, beat the butter and sugar until light in colour and creamy.
    • Beat in vanilla. Then add the eggs one at a time, beating well after each addition.
    • Sift the flour, baking powder and salt into bowl.
    • With the mixer on low speed add ½ of the flour mixture and beat until just combined.
    • Then add the milk and beat until just combined.
    • Add the remaining flour and beat until just starting to combine. Then scrape down the sides and the bottom of the bowl to incorporate all of the ingredients.
    • Beat at medium to high speed for 30 seconds to completely combine.
    • Evenly distribute the batter amongst the 12 cupcake liners.
    • Bake for 20 minutes or until golden brown and cooked through. Check by inserting a skewer or toothpick. If cooked, no batter will cling to the skewer or toothpick.
    • Remove and cool for 5 minutes before removing from cupcake pan to cool on a wire rack.
    • Decorate as you wish.

    Nutritional Information Per Serving

    Calories: 205kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 115mg | Potassium: 178mg | Fiber: 1g | Sugar: 12g | Vitamin A: 316IU | Calcium: 79mg | Iron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

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    Reader Interactions

    Comments

    1. Leela

      January 27, 2020 at 4:40 am

      Yummy like your simple cake recipes thank you

      Reply
    2. Priya

      January 26, 2020 at 4:22 am

      Hello,
      I came across your Instagram page as I was looking for a vanilla cake recipe.
      I followed exactly the recipe and the step by step pictures were very helpful. The cupcakes came out perfect and moist and not very sweet.
      Thank you for sharing the recipe.
      Is there a bakers trick to get the perfect golden brown color like you got. I did not get that though the cupcakes were cooked and very good.

      Reply
      • Marcellina

        January 27, 2020 at 8:51 pm

        Hi Priya,I'm so glad you enjoyed the vanilla cake and cupcakes! No, I don't know of any trick. I do use a fan forced oven so maybe that's why. Marcellina xx

        Reply
    3. Kelly | Foodtasia

      December 08, 2019 at 8:52 pm

      5 stars
      Marcellina, these cupcakes are beautiful! I love the simplicity of vanilla! It reminds me of patty cake (or patta cake) nursery rhyme my grandmother sang to me. I didn't realize there was such a thing as a patty cake!

      Reply
    4. LexiBites

      December 06, 2019 at 7:30 pm

      5 stars
      Hey Marcellina,
      I made these followed the directions however then they are cooked they taste amazing but when taking them. Out of the cases the bottom half separates from the bottom. Any suggestions on how to stop this?
      Thanks
      ~ Lexi

      Reply
      • Marcellina

        December 08, 2019 at 8:50 am

        Hi Lexi! I'm glad you liked the taste of my Vanilla Cupcakes! It sounds to me that you may have lifted the cupcakes out of the pans by grasping the tops. This can be a problem, especially while the cupcakes are warm and very tender. I suggest using a knife or a fork to gently ease the cupcakes out of the pan. Simple slide the knife down the side of the pan carefully levering the cupcake while lifting the top. Let me know if this helps. Marcellina xx

        Reply

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