Sweet Cakes: Naomi Henderson's Vanilla Cupcake Recipe

Hello Naomi's Vanilla Cupcake Recipe 

Perfect for use with this tutorial for Valentine's Day Sweetheart Cupcakes!

Makes 12


  • 1/2 cup unsalted butter
  • 1 cup castor sugar
  • 2 vanilla beans or 1/2 teaspoon vanilla extract
  • 2 free range eggs
  • 1/2 cup milk
  • 3/4 cup self-rising flour
  • 3/4 cup all-purpose flour


  1. Preheat the oven to 170°C (350°F ) . Line a 12 hole cupcake trays with standard size papers.
  2. Sift the flours together and set aside.
  3. Soften butter in the microwave.
  4. Warm the milk in the microwave to luke warm.
  5. Place the softened butter in a mixing bowl and beat with an electric mixer (med-low speed) for 1 min until smooth.
  6. Beat on med and add the sugar 1/3 at a time beating for a minute between additions. (The fluffier the butter and sugar is, the fluffier and higher your cupcakes will rise)
  7. Add the vanilla seeds or extract and beat though
  8. Add the eggs one at a time mixing on med-low and for a minute in between additions.
  9. Once the eggs are mixed remove mixing bowl from stand and using a wooden spoon mix in 1/3 of the flour. Mix until there are no lumps.
  10. Add 1/2 of the milk and mix until well combined.
  11. Add another 1/3 of the flour, mix until no lumps. Mix through the rest of the milk until well combined and then mix through the rest of the flour until there are no lumps.
  12. Spoon mixture into cupcake papers about 2/3 full using an ice cream scoop. Bake on the middle rack for 18-20 minutes until golden (rotate tray after about 15 min).
  13. Remove from trays and cool on a wire rack for at least 45 minutes before decorating.
  14. Frost as desired, or according to this awesome tutorial!

Store in an airtight container for up to 4 days.