Liz asked if I had a good vanilla cupcake recipe. I sure do! These are my fave, fave, fave cupcake recipe and are very addictive.

I will be honest and say I prefer to make these in my kitchenaid mixer as I find the mix comes out nice and fluffy but in saying that there is nothing wrong with the Thermomix version either. They are very similar.

These are delicious. You can freeze these un iced too.



Vanilla Bean Cupcakes with Buttercream Icing

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 18 1x


A beautiful light and fluffy vanilla cupcake for any occasion. The buttercream icing is soft and almost velvet like.




  • 200g butter, diced
  • 340g sugar, this is what keeps them moist for days. You can reduce to 90g
  • 3 tsp vanilla bean paste
  • 4 eggs
  • 400g self raising flour
  • 250ml milk


  • 100g butter
  • 300g icing sugar
  • Water or milk
  • Food colour of choice


  1. Preheat oven to 180 degrees.
  2. Place patty cases into muffin trays. This will make 18 cupcakes.
  3. Place butter into bowl. Blitz on speed 7 for 20 secs or until softened.
  4. Insert whisk attachment and mix on speed 3 for 1 minute.
  5. Remove whisk attachment. Scrape off any butter back in to the bowl.
  6. Add sugar and vanilla bean paste. Blitz on speed 7 for 45 seconds.
  7. Add eggs one at a time, mixing for 20 secs between each one on speed 4.
  8. Add half of the milk and half of the flour. Blitz on speed 4 for 30 secs.
  9. Add remaining milk and flour. Mix on speed 4 for 1 minute.
  10. Pour into patty cases. Bake for approximately 20 minutes until golden and cooked though.

Buttercream Icing

  1. Place butter into bowl. Blitz on speed 6 for 20 secs.
  2. Insert butterfly attachment.
  3. Add half of the icing sugar and half of the milk.
  4. Blitz on speed 4 for 30 secs.
  5. Add remaining icing sugar, drizzle of milk/water and food dye.
  6. Blitz on speed 4 for 1 minute.
  7. If you feel the icing mixture is too stiff add a little more milk until you get your preferred consistency. I find it really varies each time due to weather, humidity etc.
  8. Pipe onto cupcakes when cooled.

Recent Recipes



  1. Fi November 18, 2014 at 4:31 pm - Reply

    These cupcakes are delicious! Moist and very light and fluffy. I used 250g butter to 600g icing sugar for the icing to make it nice and thick for piping. They were a big hit at my daughter’s Kindy today – most of them even ate the whole cake instead of just the icing! I made them into 24 cupcakes so we have a couple leftover for afternoon tea 🙂

  2. Sam March 11, 2015 at 12:45 pm - Reply

    Yum these are delicious! My Miss 6 wanted chocolate so we added cocoa to the icing, big hit here.

  3. Sheryl May 17, 2015 at 9:48 pm - Reply

    Made these today. They were fantastic!

  4. Kate March 31, 2016 at 10:08 pm - Reply

    So yummy.

Leave A Comment

Recent Recipes