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.