Vanilla cupcakes

Vanilla cupcakes: Fluffy bites. Image: Carla Zinkfontein.

Vanilla cupcakes – Cute and fluffy dessert treats

Vanilla-flavoured snacks are always a winner. The soft, subtle flavour is simply delicious.

Vanilla cupcakes

Vanilla cupcakes: Fluffy bites. Image: Carla Zinkfontein.

If you love a little sweet bite for teatime, these vanilla cupcakes are the perfect, decadent treat you can prepare. Ready in just over 30 minutes, these delightful, cute cupcakes will hit the spot every time.

Vanilla-flavoured snacks are always a winner. The soft, subtle flavour is delicious and a safe choice if you are not sure which flavour your guests will enjoy.

Whipping together these vanilla cupcakes are as easy as counting to three. First, sift and combine the dry ingredients. Then, combine the wet ingredients before you combine the wet and dry ingredients together. Next, pour the batter into the prepared cupcake papers and pop into the oven for almost 20 minutes.

When cooked, remove the vanilla cupcakes from the oven and allow them to cool. In the meantime, you can prepare your tempting vanilla buttercream to decorate each cupcake. You can keep your cupcakes simple by only decorating them with buttercream. Alternatively, add some festive sprinkles or maybe fruit for appetising variations.

Vanilla cupcakes recipe

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Recipe by Carla Zinkfontein Course: Dessert, SnacksCuisine: GlobalDifficulty: Easy
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  • Cup cakes
  • 1⅔ cup all-purpose flour

  • 1 cup granulated sugar

  • ¼ teaspoon baking soda

  • teaspoons baking powder

  • ¼ teaspoon kosher salt

  • ¾ cup unsalted butter, melted

  • 3 egg whites room temperature

  • 1 tablespoon vanilla extract

  • ½ cup sour cream, room temperature

  • ½ cup whole milk, warm

  • Vanilla buttercream
  • 900 g confectioners sugar, sifted

  • 450 g unsalted butter, room temperature

  • 1 teaspoon vanilla extract

  • 1 tablespoon heavy cream

  • 1 pinch kosher salt

  • 1 teaspoon whole milk


  • Cupcakes
  • Preheat the oven to 180°C. Place cupcake papers in a cupcake pan.
  • Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
  • Separate the eggs. You can use the yolks for custard or a batch of French buttercream.
  • In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
  • Add the wet ingredients to the dry ingredients. Mix until combined.
  • Distribute the batter evenly into cupcake papers, filling each paper with about ⅔ the way up.
  • Bake for about 18 minutes or until the centres are springy to the touch.
  • Buttercream
  • In a stand mixer fitted with a paddle attachment, cream the room temperature butter.
  • Add in the confectioner’s sugar in two batches.
  • Add salt, milk, cream and vanilla. Mix until fluffy.
  • Transfer to a piping bag.
  • Pipe a large dollop of buttercream on each cupcake


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