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Easter iced cupcakes WEB Tried & Tested

Vanilla iced Easter cupcakes

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2.428 stars based on 14 ratings

This is a fun kid-friendly recipe for the whole family to make together and tastes yummy too!

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cupcakes

For the icing

  • 225g 8 oz Icing sugar (we use Silver Spoon) Icing sugar
  • 100g 3½ oz Butter (unsalted)
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Place 12 cup cake cases in a deep cupcake tin.

  2. Classic mode Step 2

    In a bowl beat the caster sugar and butter together until light and fluffy with an electric whisk or a wooden spoon.

    Ingredients for this step

  3. Classic mode Step 3

    Gradually beat in the egg, adding a little of the flour if the mixture curdles.

    Ingredients for this step

    • 2 2 Egg(s) (free range) medium, beaten
  4. Classic mode Step 4

    On a lower speed whisk in the flour until mixed, being careful not to over whisk.

    Ingredients for this step

  5. Classic mode Step 5

    Place the mixture in a piping bag and pipe the mixture between the 12 cup cake cases, alternatively spoon the mixture in using teaspoons.

  6. Classic mode Step 6

    Bake in the preheated oven for 18-20 minutes or until slightly springy to the touch. Remove and allow to cool in the tin.

  7. Classic mode Step 7

    For the icing whisk together the icing sugar and butter. Add the vanilla extract and a little milk to loosen the mixture.

    Ingredients for this step

    • 225g 8 oz Icing sugar (we use Silver Spoon) Icing sugar
    • 100g 3½ oz Butter (unsalted)
    • Milk (whole)
    • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey)
  8. Classic mode Step 8

    Pipe onto the cupcakes using a star nozzle and decorate with Easter decorations.