The Perfect Vanilla Cupcake Recipe

Having seen over 300 cupcakes been baked using my recipe in the last 4 months, it’s fair to say that this recipe is foolproof and results in light, delicate and soft cupcakes each time.


Let’s start by defining the term cupcake. I think the American definition of the cupcake and the British definition of the cupcake are different; for many Americans, the cupcake is the size of the British muffin and for many British, the cupcake is a small fairy cake. And what makes things more complicated, I use muffin cases to bake my cupcakes in because they are the perfect size.

The traditional Victoria sponge recipe, which involves equal amounts of fat, sugar, flour and eggs, can also be used to make cupcakes. Most cupcake recipes will involve creaming the margarine with the sugar, beating in the eggs gradually and then folding in the flour. My recipe doesn’t require any extra steps, everything can be weighed in the bowl and mixed for just 1 minute using an electric whisk.

The addition of full fat Greek yoghurt aids in keeping the cake incredibly moist. Greek yoghurt is high in fat which keeps the cake’s crumb tender and helps with the keeping quality. Yoghurt can also aid with the rise due to its naturally acidic quality; reaction with the baking powder in the self raising flour helps the lightness.

The ice cream scoop is the essential tool for making perfect cupcakes. Bought cheaply from a pound shop, they allow you to evenly portion out the batter into the cupcake cases for a consistent batch. Whilst you may find the teaspoon/tablespoon method works for you, I guarantee using the ice cream scoop will revolutionise your cupcake making.

Here are some other food bloggers’ cupcake recipes:

From Plate to Pen’s Chocolate and Orange Cupcakes with Fennel Seeds

Becki Explorer’s Honey and Whisky Cupcakes

Feasting is Fun’s Springtime Vanilla Cupcakes

Sal’s Kitchen’s Daffodil Cupcakes

Cakes by Noah’s Gluten Free Chocolate Orange Cupcakes

175g margarine

210g granulated (or caster) sugar, whichever you prefer

3 large eggs

220g self raising flour

2 tsp vanilla extract

80g full-fat Greek yoghurt

Preheat the oven to 170°C. Line a 12-hole muffin tin with 12 muffin cases.

Put all of the ingredients into a large mixing bowl and beat for 1 minute using an electric whisk. This is the all-in-one method and makes for a very simple and quick cake. Take a rubber spatula and scrape down the sides, folding the mixture on the side through a few times until it is even.

Take your ice cream scoop and fill each cupcake case with 1.5 scoops of cake mixture, or until it is two-thirds full.


Bake the cupcakes for 18 minutes until am inserted skewer comes out clean. I always check at 13 minutes and turn the tin around for the remaining 5 minutes.

Allow them to cool for 5 minutes in the tin before lifting out onto a wire rack to cool completely.

In the next 2 weeks, I will be posting some of my favourite cupcake recipes as well as lots of different ways to decorate. Here’s what you can look forward to!

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