Vanilla Cupcakes


1/2 Cup (113 g) Unsalted Butter, room temperature

2/3 Cup (130g) White Sugar

3 Large Eggs

1 tsp. Vanilla Extract

Zest of 1 Large Lemon (I left this out for the kids)

1 1/2 Cups (195g) Plain Flour

1 1/2 tsp. Baking Powder

1/4 tsp. Salt

1/4 Cup (60mls) Milk


Preheat oven to 170C (350F) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Beat in the vanilla extract.

In a separate bowl whisk together the lemon zest (optional), flour, baking powder and salt.

With the mixer on low speed, alternately add the flour mixture and the milk, in three additions, beginning and ending with the flour.

Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes, or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before stated baking time).

Do not over-bake or the cupcakes will be dry.

Remove from the oven and place on a wire rack to cool.

Once the cupcakes have completely cooled, frost with icing.

Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Buttercream Frosting


2 Cups (230g) Icing Sugar, sifted

1/2 Cup (113g) Unsalted butter, room temperature

1 tsp. Vanilla Extract

2 Tbl. Milk or Light Cream

Assorted Food Colours of your choice (optional)


In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.

Add the vanilla extract.

With the mixer on low speed, gradually beat in the sugar.

Scrape down the sides of the bowl.

Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).

Add a little more milk or sugar, if needed.

Tint the frosting with food colours of your choice.