Vanilla Cupcakes (Patty Cakes)

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.

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

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.

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.

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.

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,

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

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

Cook ModePrevent 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