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Very Vanilla Cupcakes

Makes 24 cupcakes.


  • Cupcakes

  • Easy Icing


  • Cupcakes:

  • 1.

    Preheat oven to 350 °F and line mini muffin tins with paper liners.

  • 2.

    Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.

  • 3.

    Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate. Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.

  • Easy Icing:

  • 1.

    Beat cream cheese and butter until fluffy and smooth.

  • 2.

    On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Very Vanilla Cupcakes.


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Posted by Nimisha2Report
I think Anna Olson is great as she give step by step guids to Fab Cake baking and decorating!
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Posted by Elaine105Report
Can we use all purpose flour?