Easy Vanilla Cupcakes with Chocolate Buttercream

This no fuss little treat is simply the best one I’ve ever nicked off the net. Minimal steps to perfection- if you have 20 mins to spare, give this one a try!



For around 24 fluffy & light cupcakes, you need ..

  • 2 cups flour
  • 1/2 tsp salt
  • 2 teaspoons baking powder
  • 1/2 cup of softened butter
  • 3/4 cup castor sugar (add a little more, if you like yours sweeter.)
  • 2 eggs
  • 1 cup milk
  • 1 tsp vanilla essence


The steps are so easy..


  • Preheat oven to 170c; line muffin tray with cupcake papers.
  • Cream butter and sugar till light and fluffy.
  • Beat in eggs one at a time.
  • Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
  • Scoop evenly, about ¾, into cupcake liners in tray and bake for 20-22 minutes. Let cool in tray for about 10 mins before cooling completely on wire rack.


The Chocolate Buttercream, though an added step, is essential to this simple cupcake- as it adds a rich & satisfying finish. Plus it looks so great!


Chocolate Buttercream Frosting:


  • 75 g softened butter
  • 1 tbs heavy cream
  • 1 tsp vanilla essence
  • 1 tbs unsweetened cocoa powder-press through a sieve to break up lumps.
  • 175 g sifted icing sugar


To make the frosting..


  • In a medium bowl, whisk butter till pale & fluffy.
  • Add & mix in cream & vanilla.
  • Finally, whisk in the icing sugar & cocoa, making sure there are no lumps.
  • Choose the piping nozzle that works for you & frost the cooled cupcakes!


Sometimes, I scoop out a tiny bit of cake from the centre, about half way through a cupcake & begin piping at this point, swirling my way to the top! Simply filling in more icing only enhances the deliciousness of every bite!



Retro Red Velvet Cupcakes with Cream Cheese Frosting

I love all things Retro Americana; especially food that was popular during the 1940’s & 1950’s. So, no surprises here, the Red Velvet Cake / Cupcakes easily tops my list of retro food favorites 🙂


Have to say-this is the most satisfying thing I’ve baked. The intense red, lightness & the sheer deliciousness of the RV cupcake just gets dreamier with the right amount of cream cheese frosting. Having tried a couple of recipes, oh about 50 times or so, I’ve finally settled for this easy one. Seems just wrong not to share…

Makes about 20 delicious cupcakes.

  • 2 1/2 cups flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon salt, if using unsalted butter (Traditionally oil is used instead of butter, but I find butter so much tastier. I use guilt free Nutralite)
  • 1 1/2 teaspoons baking powder
  • 110 g butter or margarine softened
  • 1 1/2 cups castor sugar
  • 2 eggs
  • 11/2 tsp red icing colour
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons water
  • 1 1/2 teaspoons distilled white vinegar (White vinegar reacts with the baking soda & creates an airiness that helps the cake rise more, making the cake fluffy.)
  • 1 tsp baking soda

All you have to do is:

  • Preheat oven to 180 c.
  • Line standard muffin pan with paper liner.
  • In a medium bowl, sift in flour, cocoa, baking powder and salt; keep aside.
  • In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, icing color and vanilla extract; mix well until icing color is well mixed– be sure to scrape down sides of bowl when necessary.
  • Alternately add flour mixture and buttermilk to butter mixture, add water and mix well.
  • In small bowl, combine white vinegar and baking soda-then gently stir into cupcake mixture.
  • Spoon into baking cups. Bake 20-22 minutes or until toothpick inserted comes out clean.
  • Cool cupcakes in pan on cooling rack for 5 minutes.
  • Remove cupcakes from pan, cool completely before icing.


For more moisture & a salty-sugary hit, I find cream cheese compliments this cupcake perfectly, so went the extra delicious mile to whip up this quick frosting. It’s much easier to make & more appetizing than it looks!

Easy Cream Cheese Frosting

  • 110 g unsalted butter, room temperature
  • 225 g cream cheese at room temperature
  • 1 cup icing sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tbs milk, if need to make thinner.

Place butter in bowl and beat until light and fluffy, for about 2 minutes. Add cream cheese, and beat until well-combined and fluffy, about 2 minutes more. Add sugar and vanilla and beat until combined, about 2 minutes. If too thick, add 1 tbs milk.

Fill in prepared piping bag with nozzle of choice. I like being fancy with the piping, but you could just use a spatula or butter knife to apply frosting to cupcake, as creatively as you like.

Frosting the Cupcakes:

Once, the cupcakes are cooled, peel off the paper liner & slice the cupcake horizontally- as neatly as possible 🙂


Pipe icing generously on lower layer, shut cupcake & pipe swirl on top! That’s it; gorgeous red velvet cupcakes are ready!