These vanilla cupcakes are my go-to for kids’ parties because they meet every requirement: vanilla-flavored, gluten free, nut free, moist, fluffy and absolutely delicious. They’re easy to make in batches, kid-friendly to decorate, and popular with both children and adults.
I often set up a decorating station at parties with sprinkles, chocolate shavings and coconut chips so kids can personalise their cupcakes. It’s a bit messy but always fun and memorable.
The buttercream in this recipe is enriched with cooled white cooking chocolate, which makes the frosting extra creamy and decadent. If the buttercream is too soft, add more sifted icing sugar a little at a time; if it’s too stiff, add a splash of milk. The icing should be firm enough to hold its shape for piping but not dry.
- Cupcakes
- 250 g unsalted butter, room temperature
- 290 g (about 1 1/3 cups) caster sugar
- 1 tbsp vanilla extract
- 3 eggs
- 325 g (about 2 1/2 cups) gluten free plain flour*
- 1 tbsp baking powder
- 3/4 cup milk
- Buttercream
- 380 g unsalted butter, softened
- 600 g (about 4 cups) sifted icing sugar
- 150 g white cooking chocolate, melted and cooled
- *I use Bob’s Red Mill 1-to-1 plain baking flour (blue label).
- Preheat the oven to 160°C (fan-forced).
- Beat the butter, caster sugar and vanilla until pale and creamy.
- Add the eggs one at a time, beating well after each addition.
- Add the milk and mix until combined.
- Fold in the gluten free flour and baking powder until just combined.
- Spoon the batter into a muffin tray or paper cases, filling each about two-thirds full.
- Bake for 25–30 minutes or until golden and a skewer inserted in the center comes out clean. Cool completely before decorating.
- To make the buttercream, beat the softened butter with a whisk or paddle attachment for about 5 minutes until light and fluffy. Gradually add the sifted icing sugar and continue to beat until smooth. Stir in the cooled melted white chocolate and mix until fully incorporated. Adjust texture with extra icing sugar if too soft or a splash of milk if too firm.
- Preheat the oven to 160°C (fan-forced).
- Place butter, sugar and vanilla in the bowl and mix 30 sec/speed 5.
- Add the eggs one at a time on speed 4 until incorporated.
- Add the milk and mix 5 sec/speed 5 to combine.
- Add the gluten free flour and baking powder and mix 30 sec/speed 5, scraping down the sides of the bowl halfway through.
- Spoon the batter into muffin trays or paper cases and bake for 25–30 minutes or until golden. Cool completely before decorating.
- For the buttercream, whip the softened butter with the whisk attachment 1 min/speed 5. Slowly add the sifted icing sugar on speed 3 until combined. Add the cooled melted white chocolate with the blades running at speed 3 until incorporated. Adjust consistency as needed.