Mary Berry Vanilla Cupcakes Recipe

These classic vanilla cupcakes are everything you want from a Mary Berry style bake: light, tender sponge with a clean vanilla flavour and a soft, buttery crumb. They are simple enough for beginners, but they look beautifully finished once topped with a swirl of vanilla buttercream. Expect a straightforward, all-in-one mixing method, minimal washing up, and reliably even cupcakes. Total time is about 50 minutes, including making the buttercream (plus cooling time before you decorate).

Ingredients

For the vanilla cupcakes

• 100g unsalted butter, softened
• 100g caster sugar
• 2 large eggs, room temperature
• 100g self-raising flour
• 1 tsp baking powder
• Pinch of fine salt
• 1 tsp vanilla extract (or vanilla bean paste)
• 2 tbsp milk
• 12 cupcake cases

For the vanilla buttercream

• 150g unsalted butter, softened
• 300g icing sugar, sifted
• 1 tsp vanilla extract
• 1 to 2 tbsp milk (as needed)
• Optional: sprinkles, fresh berries, or grated chocolate

How to Make Mary Berry Vanilla Cupcakes

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a 12-hole muffin tin with cupcake cases so the cupcakes bake evenly and lift out neatly.
• Mix the batter: Add the butter, caster sugar, eggs, self-raising flour, baking powder, salt, vanilla, and milk to a large bowl. Beat with an electric mixer for 1 to 2 minutes until smooth, pale, and well combined. Scrape down the bowl once to make sure there are no buttery pockets hiding at the bottom.
• Fill the cases: Divide the mixture between the 12 cases, filling each about two-thirds full. This gives you a nice dome without overflow.
• Bake: Bake for 15 to 18 minutes, until lightly golden and springy to the touch. A cocktail stick inserted into the centre should come out clean or with a few fine crumbs.
• Cool completely: Let the cupcakes sit in the tin for 5 minutes, then transfer to a wire rack. Do not rush this part; buttercream needs a fully cool cake or it will melt and slide.
• Make the buttercream: Beat the softened butter for 2 minutes until creamy. Add the icing sugar a few spoonfuls at a time, beating slowly at first, then faster once it’s incorporated. Beat in the vanilla, then add just enough milk (1 to 2 tablespoons) to make it smooth and pipeable.
• Decorate: Pipe or spread the buttercream onto the cooled cupcakes. Finish with sprinkles, berries, or a little grated chocolate if you like.

Tips

Why did my cupcakes turn out dry?

Dry cupcakes are usually overbaked. Start checking at 15 minutes, and take them out as soon as they spring back and a cocktail stick comes out clean. Also measure flour accurately; too much flour tightens the crumb.

How do I get evenly sized cupcakes that bake level?

Use an ice cream scoop or a tablespoon measure and fill each case to the same level, around two-thirds full. Keeping the tin centred in the oven also helps them rise evenly.

Why is my buttercream too stiff or too runny?

If it’s stiff, beat in milk a teaspoon at a time. If it’s runny, chill it for 10 minutes, then beat again. Runny buttercream can also mean the butter was too soft, especially in a warm kitchen.

How can I make the vanilla flavour stronger?

Use vanilla bean paste instead of extract, or add a little extra vanilla to the buttercream. A tiny pinch of salt also makes the vanilla taste clearer and less flat.

Serving Suggestions

• Serve with a pot of tea or fresh coffee for an easy afternoon treat.
• Add fresh berries on top for a simple, pretty finish.
• Make them party-ready with coloured sprinkles or themed cupcake toppers.
• Pair with a scoop of vanilla ice cream for a birthday-style dessert plate.

Storage

Room temperature

Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days. If your kitchen is warm, the buttercream will soften, so keep them out of direct sunlight.

Refrigerator

For longer storage, refrigerate in an airtight container for up to 5 days. Let cupcakes sit at room temperature for 30 to 60 minutes before serving so the sponge softens and the buttercream becomes creamy again.

Freezing

Freeze unfrosted cupcakes for best texture. Wrap each cupcake, then freeze in a sealed container for up to 3 months. Thaw at room temperature (still wrapped) and frost once fully defrosted. You can freeze frosted cupcakes, but the buttercream may change slightly in texture once thawed.

Nutrition

• Calories: 340 kcal
• Carbohydrates: 43 g
• Protein: 4 g
• Fat: 18 g
• Saturated Fat: 11 g
• Sodium: 180 mg

Nutrition values are estimates and will vary depending on the brands used and how much buttercream you add to each cupcake.

FAQs