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Mary Berry Vanilla Cupcakes

Mary Berry Vanilla Cupcakes
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Light and fluffy vanilla cupcakes with a creamy buttercream frosting, inspired by the classic British baking icon. These small-batch treats are perfect for afternoon tea or a sweet indulgence, with a tender crumb and rich vanilla flavor.

Ingredients

Scale
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, softened
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon whole milk
  • For the buttercream frosting:
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon whole milk, plus more if needed

Instructions

  1. Preheat your oven to 350°F (177°C). Line a 4-cup muffin tin or 4 individual cavities of a standard muffin tin with paper cupcake liners. This ensures even baking and easy removal.
  2. In a small bowl, whisk together the flour, baking powder, and fine sea salt. Set aside. This ensures the leavening and salt are evenly distributed throughout the batter.
  3. In a separate medium mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or wooden spoon until pale, light, and fluffy, about 2-3 minutes. Proper creaming incorporates air, giving the cupcakes their tender texture.
  4. Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth, scraping down the sides of the bowl as needed. The batter should be glossy and homogenous.
  5. Gradually add the flour mixture in two additions, mixing on low speed or folding gently until just combined. Overmixing will develop gluten and make the cupcakes dense.
  6. Pour in the milk and stir gently until the batter is smooth and thick. The batter should drop easily from a spoon; if too stiff, add an extra teaspoon of milk.
  7. Divide the batter evenly among the prepared liners, filling each about two-thirds full. Use a small cookie scoop or spoon for accuracy. The tops should be slightly domed after baking.
  8. Bake on the center rack for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few moist crumbs. The tops should be golden and spring back when lightly touched. Do not overbake, as they will dry out.
  9. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to room temperature before frosting. This prevents the buttercream from melting.
  10. While the cupcakes cool, make the buttercream: In a medium bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 1 minute.
  11. Gradually add the sifted powdered sugar, 1/4 cup at a time, beating on low speed until incorporated and no lumps remain. Scrape down the bowl as needed.
  12. Add the vanilla extract and 1 tablespoon of milk, then beat on high speed for 2-3 minutes until the frosting is light, fluffy, and spreadable. If too stiff, add another teaspoon of milk. If too thin, add a little more powdered sugar.
  13. Once the cupcakes are completely cool, spread or pipe the buttercream onto each cupcake. Use a butter knife for a rustic swirl or a piping bag with a star tip for a classic finish. Serve immediately or chill for 20 minutes to set.
  14. Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture. Cupcakes (unfrosted) can be frozen for up to 3 months; thaw at room temperature before frosting.

Notes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze unfrosted cupcakes in a sealed container for up to 3 months; thaw at room temperature for about 1 hour before frosting. To reheat unfrosted cupcakes, warm in a 300°F (150°C) oven for 2-3 minutes to restore freshness.

Nutrition

Keywords: Mary Berry vanilla cupcakes, vanilla cupcakes recipe, British cupcakes, easy vanilla cupcakes, homemade cupcakes, buttercream frosting, classic dessert, baking, afternoon tea, birthday treat

Find it online: https://britishrecipes.uk/mary-berry-vanilla-cupcakes/