Easy Cupcakes

Easy cup cakes for all occasions
cup cakes


  • 110g softened butter
  • 110g golden caster sugar
  • 2 large eggs
  • ½ tsp vanilla extract
  • 110g self-raising flour

The Buttercream Topping

  • 150g softened butter
  • 300g icing sugar
  • 1 tsp vanilla extract
  • 3 tbsp milk


  • Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
  • Using an electric mixer, beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time
  • Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, mix until its all combined then spoon the mixture into the cupcake cases.
  • Bake for 15 – 20 mins, or until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
  • To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
  • Whisk together until smooth, then beat in 3 tbsp milk.
  • Pipe or spread onto the cooled cupcakes.
  • Add decorations on top of the buttercream topping, if you wish

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