This versatile cupcake recipe can be altered to make three different flavoured cupcakes.

Makes: 24



250g salted butter, at room temperature

300g castor sugar

1 tsp vanilla essence

4 large eggs, at room temperature

270g self-raising flour

250ml milk



  • Preheat the oven to 180 degrees celsius for conventional ovens or 160 if you have a fan-forced oven.
  • Line 2 x 12-hole muffin tins with cupcake wrappers. Cream the butter, sugar, and vanilla together until light and fluffy – about 8-10 minutes.
  • Gradually add the eggs one at a time and beat well in between each addition.
  • Sift over the flour and add the milk gradually and beat again.
  • Fill the cupcake wrappers ⅔ full and bake in the preheated oven for 12-15 minutes or until golden and a skewer comes out clean. Allow them to cool completely.


To make the different flavours:

Chocolate cupcakes: swop out 4 tbsp cake flour with 2 tbsp cocoa powder

Funfetti: add 3 tbsp funfetti sprinkles to the batter

Coffee: dissolve 2 tbsp instant coffee into 2 tbsp hot water and allow to cool

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