Cupcake Queens Melbourne: A Classic Vanilla Cupcake Recipe

“Cupcake Queens Melbourne” is a search for a bakery-style cupcake, so this recipe makes tender vanilla cupcakes topped with a smooth buttercream rather than claiming to reproduce any particular shop’s formula. The simple method uses familiar ingredients, yields a dozen, and gives you a reliable base to decorate for parties or afternoon tea.

Ingredients

1½ cups (190 g) plain all-purpose flour
1½ teaspoons (6 g) baking powder
¼ teaspoon (1.5 g) fine salt
½ cup (113 g) unsalted butter, softened but not melted
¾ cup (150 g) granulated sugar
2 large eggs (about 100 g without shells), at room temperature
2 teaspoons (10 ml) vanilla extract
½ cup (120 ml) whole milk, at room temperature
1 cup (226 g) unsalted butter, softened, for the buttercream
3 cups (360 g) icing sugar (confectioners’ sugar), sifted
2 tablespoons (30 ml) milk or cream, plus up to 1 tablespoon (15 ml) more as needed
1 teaspoon (5 ml) vanilla extract, for the buttercream
Pinch of fine salt, for the buttercream
Optional: 2 tablespoons (20 g) sprinkles, for decorating

Instructions

Prepare the pan and oven. Set a rack in the centre of the oven and heat it to 350°F (175°C). Line a standard 12-cup muffin pan with paper cases. Allow the oven to finish preheating before baking; a steady temperature helps the cupcakes rise evenly.
Combine the dry ingredients. Whisk the flour, baking powder and salt together in a medium bowl. Set aside. This distributes the raising agent so you do not get pockets of baking powder in the finished cakes.
Cream butter and sugar. In a separate large bowl, beat the ½ cup (113 g) softened butter with the granulated sugar for about 2–3 minutes, until pale and fluffy. Use a hand mixer or stand mixer with the paddle attachment. Scrape down the bowl once so the mixture is even.
Add the eggs and vanilla. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Beat in the vanilla. If the mixture looks slightly curdled, continue with the recipe; adding the flour gradually should bring it together.
Finish the batter. Add about one-third of the flour mixture and mix on low just until combined, then add half the milk. Repeat, ending with the remaining flour. Stop as soon as no dry streaks remain. Do not beat for a long time once the flour is added, or the cupcakes may turn dense.
Fill the cases. Divide the batter evenly among the 12 cases, filling each about two-thirds full. A spring-loaded scoop or two spoons makes portioning easier. Avoid filling them to the rim, which can cause the batter to spill over as it rises.
Bake. Bake for 17–19 minutes, rotating the pan once if your oven has hot spots. The tops should spring back when lightly touched, and a toothpick inserted in the centre should come out clean or with a few dry crumbs. If wet batter clings to it, bake for another 1–2 minutes and check again.
Cool completely. Leave the cupcakes in the pan for 5 minutes, then transfer them to a wire rack. Cool for at least 25 minutes before frosting. Warm cupcakes melt buttercream, so give them more time if the centres still feel warm.
Make the buttercream. Beat the 1 cup (226 g) butter for 2 minutes until smooth and lighter in colour. Add the sifted icing sugar in three additions, mixing on low to avoid a cloud of sugar. Beat in 2 tablespoons (30 ml) milk or cream, the vanilla and a pinch of salt. Increase to medium speed and beat for 1–2 minutes. Add extra milk, 1 teaspoon (5 ml) at a time, if it is too stiff to pipe; add a little more sifted icing sugar if it is too soft.
Decorate. Spread or pipe buttercream onto the fully cooled cupcakes and add sprinkles if desired. For neat swirls, use a piping bag fitted with a large star tip. The recipe makes enough frosting for a generous swirl on each cupcake, though a thinner coating is also an option.

Tips

Bring the butter, eggs and milk to room temperature before mixing. Cold ingredients can make the batter look split and may prevent it from baking as evenly.
Measure flour by spooning it into the cup and levelling the top, rather than packing it down. Too much flour is a common reason for dry cupcakes.
If you only have salted butter, use it and omit the fine salt from the cake; taste the buttercream before adding its pinch of salt.
For a dairy-free version, use plant-based butter and unsweetened oat or soy milk. Choose a firm baking-style plant butter for the frosting; softer spreads can make it difficult to pipe.

Serving Suggestions

Serve the cupcakes at room temperature, when the crumb is soft and the buttercream is easy to cut. They pair well with tea, coffee or a glass of milk. For a birthday table, arrange them on a platter with the decorations facing forward; for a casual dessert, serve one alongside sliced strawberries or another fresh fruit. If serving outdoors on a warm day, keep the buttercream cool and put out only what will be eaten soon.

Variations

For lemon cupcakes, add 1 tablespoon (6 g) finely grated lemon zest to the butter and sugar, then use lemon extract or a little lemon juice in place of part of the vanilla. For chocolate, replace ¼ cup (30 g) of the flour with unsweetened cocoa powder and add 1 tablespoon (15 ml) extra milk if the batter seems unusually thick. You can also fold ½ cup (85 g) mini chocolate chips into the finished batter, or tint the buttercream with a small amount of gel food colouring. Add colouring gradually; liquid colouring can loosen the frosting.

Storage and Reheating

Because these cupcakes have buttercream, refrigerate them if they will not be eaten within about 2 hours, especially in a warm room. Store in a covered container for up to 3 days in the refrigerator; bring them to room temperature for 30–45 minutes before serving for a softer crumb and frosting. Unfrosted cupcakes can be kept airtight at room temperature for up to 2 days, or frozen for up to 2 months. Freeze them in a single layer until firm, then pack airtight; thaw covered at room temperature. Refrigerate cupcakes within 2 hours of serving, and do not leave perishable frosting out overnight.

Frequently Asked Questions

Can I make the cupcakes ahead?
Yes. Bake them up to 2 days ahead and keep them unfrosted in an airtight container at room temperature. Make the buttercream the day you plan to serve them, or refrigerate it in a sealed container for up to 3 days and let it soften before beating briefly until smooth.

Why did my cupcakes come out dry?
They may have been overbaked, or the flour may have been packed into the measuring cup. Check them from 17 minutes and take them out once a toothpick comes out clean or with a few crumbs. Weighing the flour gives the most consistent result.

Can I use self-raising flour?
For the closest result, use plain flour and baking powder as listed. If substituting self-raising flour, omit the baking powder and salt, as self-raising flour already contains raising agents and salt; results can vary between brands.

Can I make these without a mixer?
Yes. Use a sturdy whisk and a flexible spatula. Make sure the butter is soft enough to press easily, then whisk it with the sugar until creamy. The buttercream takes more effort by hand, but can be mixed with a wooden spoon or spatula until smooth.

How do I know when the cupcakes are done?
The tops should spring back lightly and a toothpick from the centre should come out clean or with a few dry crumbs. If there is wet batter on it, bake for another minute or two. Avoid relying only on browning, since vanilla cupcakes can stay fairly pale.

Can I use this batter for mini cupcakes?
Yes. Divide it among lined mini muffin cups, filling each about two-thirds full, and begin checking after 9–10 minutes. The exact time depends on the pan and oven, so use the spring-back and toothpick checks rather than the standard cupcake timing.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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