A lovely light little cupcake, perfect for decorating.

30 mins
Prep Time



  1. Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin.
  2. Cream the butter, vanilla essence and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. Sift the flour and baking powder together and fold gently into the creamed mixture. Lastly stir in the milk.
  4. Spoon the mixture into the paper cases and bake for 15 minutes or until the cakes spring back when lightly touched. Transfer to a wire rack to cool and then ice and decorate as you wish.

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Very yummy and easy to make the kids loved them.


I occasionally make these and never get disappointed the fam loves them as-well , great recipe so light and fluffy ❤️

Gladys Burgess

Nice to see old fashioned cup cakes with out 4 inches of icing on top. They never needed that much.


So simple. My grand daughter needed cakes tomorrow and her mum let me know at 9pm - all done by 9.30 thanks Edmonds