Mary Berry Vanilla Cupcakes Recipe

These Mary Berry-inspired vanilla cupcakes are light, soft, and topped with a generous swirl of vanilla buttercream. They have a delicate buttery flavor and a tender crumb that makes them lovely with a cup of tea. The simple all-in-one sponge is beginner-friendly and takes about 70 minutes from start to finish, including cooling and decorating.

Ingredients

For the Vanilla Cupcakes

• 125g unsalted butter, softened
• 125g caster sugar
• 2 large eggs, at room temperature
• 125g self-raising flour
• 1 teaspoon vanilla extract
• 1 tablespoon milk

For the Vanilla Buttercream

• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 1 teaspoon vanilla extract
• 1 to 2 teaspoons milk, as needed
• Sprinkles, to decorate, optional

How to Make Mary Berry Vanilla Cupcakes

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven and line a 12-hole cupcake tin with paper cases.
• Mix the batter: Put the softened butter, caster sugar, eggs, self-raising flour, vanilla extract, and milk in a large bowl. Beat with an electric mixer for 1 to 2 minutes, just until smooth and combined. Scrape down the sides of the bowl as needed.
• Fill the cases: Divide the batter evenly among the paper cases. They should be about two-thirds full. Gently level the tops with the back of a spoon.
• Bake the cupcakes: Bake for 18 to 20 minutes, until lightly golden and springy to the touch. A skewer inserted into the center of a cupcake should come out clean.
• Cool completely: Leave the cupcakes in the tin for 5 minutes, then transfer them to a wire rack. Let them cool completely before adding the buttercream, about 25 minutes more.
• Make the buttercream: Beat the softened butter until creamy. Add the sifted icing sugar in stages, beating slowly at first. Add the vanilla and 1 teaspoon milk, then beat until light and smooth. Add the remaining teaspoon of milk if needed for a spreadable consistency.
• Decorate and serve: Spread or pipe the buttercream onto the cooled cupcakes. Add sprinkles if you like, then serve.

Tips for Perfect Vanilla Cupcakes

Why should the butter be softened?

Softened butter blends easily with the other ingredients, giving you a smooth batter. It should yield to a gentle press but still hold its shape. Melted butter can change the texture of the cupcakes.

How can I keep the cupcakes light?

Measure the flour carefully and beat the batter only until smooth. Overmixing can make the sponge tougher. Once mixed, divide the batter into the cases and bake it promptly.

Why did my cupcakes sink in the middle?

Sunken centers can result from underbaking, overfilled cases, or opening the oven too early. Fill the cases about two-thirds full and wait until near the end of baking before checking them.

How do I get smooth buttercream?

Sift the icing sugar and add it gradually to the softened butter. If the frosting feels too stiff, beat in milk a little at a time. Make sure the cupcakes are completely cool before decorating so the buttercream does not melt.

Serving Suggestions

• Serve with a pot of English breakfast tea or a cup of coffee.
• Add fresh raspberries or sliced strawberries just before serving.
• Decorate with colorful sprinkles for a birthday party.
• Arrange on a cake stand alongside scones and sandwiches for afternoon tea.

Storage

Room Temperature

Keep the buttercream-topped cupcakes in an airtight container in a cool room for up to 2 days. If your kitchen is warm, refrigerate them instead.

Refrigerator

Store the cupcakes in an airtight container for up to 4 days. Let them sit at room temperature for about 30 minutes before serving so the sponge and buttercream soften.

Freezing

For the best finish, freeze the undecorated cupcakes in an airtight container for up to 3 months. Thaw at room temperature, then prepare the buttercream and decorate. You can also freeze frosted cupcakes: freeze them uncovered until firm, then wrap and store in a freezer-safe container. Unwrap before thawing to protect the frosting.

Nutrition

Approximate values per cupcake, including buttercream and excluding optional sprinkles:

• Calories: 300 kcal
• Carbohydrates: 37g
• Protein: 3g
• Fat: 16g
• Saturated fat: 10g
• Sodium: 90mg

Nutrition values are estimates and will vary depending on the ingredients and portion sizes used.

FAQs