Light, fluffy, and delicately sweet, these Mary Berry Vanilla Cupcakes Recipe is the perfect treat for any occasion. Whether you’re making them for a birthday, afternoon tea, or simply to satisfy a sweet craving, this classic recipe delivers bakery-quality cupcakes with minimal effort. The secret lies in the precise balance of ingredients, ensuring a moist and tender crumb every time.
Mary Berry, the queen of British baking, is known for her foolproof recipes, and these vanilla cupcakes are no exception. The simplicity of the ingredients allows the vanilla flavor to shine, while the soft, buttery texture melts in your mouth. Paired with a velvety buttercream frosting, these cupcakes are a must-try for any home baker.
Recipe at a Glance
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 12 cupcakes |
| Difficulty | Easy |
| Dietary | Vegetarian |
Ingredients You’ll Need
For the cupcakes:
- 125g unsalted butter, softened
- 125g caster sugar
- 2 large eggs
- 125g self-raising flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk
For the buttercream frosting:
- 150g unsalted butter, softened
- 300g icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk
Substitutes and Optional Ingredients
- Self-raising flour alternative: Use plain flour with 1 tsp baking powder per 125g.
- Milk: Can be replaced with buttermilk for extra tenderness.
- Flavor variation: Add lemon zest for a citrusy twist.
Equipment You’ll Need for Vanilla Cupcakes
- Mixing bowls
- Electric hand mixer or stand mixer
- Cupcake tin
- Paper cupcake cases
- Sieve
- Spatula
- Piping bag (for frosting, optional)
How to Make Mary Berry Vanilla Cupcakes Step-by-Step
Time needed: 35 minutes
Follow these easy steps to bake perfect Vanilla cupcakes:
- Prepare for Baking
Preheat your oven to 180°C (160°C fan) and line a cupcake tin with paper cases.
- Cream the Butter and Sugar
In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This helps create an airy texture.
- Add the Eggs and Vanilla
Gradually add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for a rich flavor.
- Sift and Fold in Dry Ingredients
Sift the self-raising flour and baking powder, then gently fold into the mixture using a spatula. Be careful not to overmix.
- Adjust Consistency
Add the milk and stir until the batter reaches a smooth, dropping consistency.
- Fill the Cupcake Cases
Divide the batter evenly among the cupcake cases, filling each about two-thirds full.
- Bake to Perfection
Bake for 18-20 minutes or until golden and springy to the touch. A skewer inserted should come out clean.
- Cool Completely
Transfer cupcakes to a wire rack and let them cool completely before frosting.
- Prepare the Buttercream Frosting
Beat the butter until creamy, then gradually add icing sugar. Stir in vanilla and milk, beating until smooth.
- Frost and Decorate
Pipe or spread the buttercream over the cooled cupcakes. Decorate as desired and enjoy!
Nutrition Facts & Dietary Info
Each recipe makes 12 cupcakes, and each serving has approximately:
| Nutrient | Amount per cupcake |
| Calories | 250 kcal |
| Fat | 12g |
| Carbohydrates | 32g |
| Protein | 3g |
| Sugar | 22g |
Dietary Notes: This recipe is vegetarian. For a dairy-free option, use plant-based butter and milk alternatives.
Why This Recipe Is a Must-Try
- Simple and foolproof. With easy-to-follow steps, these cupcakes are great for beginners.
- Light and fluffy texture. Perfectly balanced ingredients create an airy, moist crumb.
- Customizable. Easily adapt with different frostings, flavors, or decorations for any occasion.
Pro Tips for Perfect Vanilla Cupcakes
- Room temperature ingredients. Butter and eggs should be at room temperature to blend smoothly.
- Don’t overmix. Overbeating the batter can make the cupcakes dense instead of light.
- Even cupcake sizes. Use an ice cream scoop to portion batter for uniform baking.
Fun Variations & Ingredient Swaps
- Chocolate twist: Add 2 tbsp cocoa powder to the batter for a chocolatey version.
- Fruit-filled: Place a small spoonful of jam in the center before baking for a surprise filling.
- Dairy-free: Swap butter and milk for plant-based alternatives like coconut oil and almond milk.
Avoid These Common Mistakes
- Skipping sifting. Sifting flour helps aerate it for a lighter texture.
- Overbaking. Keep an eye on them—overbaking results in dry cupcakes.
- Adding too much frosting at once. If piping, work in layers for a smooth finish.
How to Store & Serve Vanilla Cupcakes
Storing
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerating: If frosted, refrigerate for up to 5 days but allow to come to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes for up to 3 months in a sealed container.
Serving
- Best enjoyed at room temperature with tea or coffee.
- Dress them up with sprinkles, berries, or edible flowers for a special occasion.
Related Recipe: How to make Mary Berry Mince Pie Recipe.
Mary Berry Vanilla Cupcakes Recipe FAQs
How do I make my cupcakes extra moist?
To ensure moisture, avoid overbaking and use ingredients like milk or yogurt. Also, don’t skimp on butter, as it helps retain tenderness.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Frost just before serving for the best texture.
What’s the best way to get smooth buttercream?
Beat the butter well before adding icing sugar, and add a little milk if the frosting is too stiff. For ultra-smooth results, sift the icing sugar first.
Conclusion
These Mary Berry Vanilla Cupcakes are a timeless classic—light, fluffy, and packed with rich vanilla flavor. They’re simple to make yet impressive enough for any celebration. Whether you’re a beginner or an experienced baker, this recipe guarantees perfect cupcakes every time. Try them once, and they’ll become your go-to homemade treat!