Cakes & Cupcakes

Vanilla Cupcakes with Buttercream Swirls

Light, fluffy cupcakes crowned with bakery-style buttercream swirls — the perfect recipe to practise your piping skills.

Ingredients

Cupcakes:

• 150g butter, softened
• 150g (¾ cup) caster sugar
• 3 eggs, room temperature
• 150g (1 cup + 2 tbsp) maida
• 1½ tsp baking powder
• 2 tsp vanilla essence
• 2–3 tbsp milk

Buttercream:

• 200g butter, softened (but not melting!)
• 350g icing sugar, sifted
• 1 tsp vanilla essence
• 2–3 tbsp chilled milk
• Gel food colour (optional)

Method

1. Prepare. Preheat oven to 170°C. Line your cupcake tray with paper liners.
2. Batter. Cream butter and sugar until fluffy, beat in eggs one at a time, then fold in sifted flour and baking powder. Add vanilla and milk for a soft, scoopable batter.
3. Fill & bake. Scoop batter into liners — only ⅔ full. Bake 18–20 minutes until the tops spring back. Cool completely on a rack.
4. Buttercream. Beat butter alone for 5 minutes until pale. Add icing sugar in 3 batches, then vanilla and chilled milk. Beat 3 more minutes until light and pipeable.
5. Pipe. Fit a star nozzle into a piping bag, fill with buttercream, and swirl from the outside in with steady pressure. Finish with sprinkles.