Triple Vanilla Cupcakes

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
  • 2 Reviews

    5 star rating

If you're going to make a vanilla cupcake, you need to really make sure you've got the best vanilla you can get. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds.

Try these delicious triple vanilla cupcakes.  With the three types of vanilla flavourings, these cupcakes are absolutely exquisite!


  1. Preheat the oven to 180°C (gas mark 4), and line a tin with 12 cupcake cases.

  2. In a large bowl cream together the butter and sugar until pale and fluffy.

  3. Add the eggs, one at a time mixing well between each addition, then add the vanilla extract.

  4. Carefully fold in the flour then spoon into the cupcakes cases, until they are about 2/3 full.

  5. Bake in the oven for 25 minutes or until a skewer comes out clean.

  6. Leave to cool completely on a cooling wire.

  7. To make the buttercream beat together the butter and icing sugar until light and fluffy then add the vanilla bean paste and mix until well distributed.

  8. Fill a piping bag with the buttercream and pipe onto the cakes, decorate with vanilla pods.

Let's Bake

The easiest way to follow a recipe


  1. 5 star rating

    Delicious but my cake mix made loads more and the cakes were still huge, I also had lots of buttercream left but that wasn’t a problem as I halved it and froze the rest for the next batch another day. Easy to make and tasty 😋

  2. 5 star rating

    The recipe made 12 large muffins, although the buttercream ingredient quantities are too large, I used 200g butter and 400g icing sugar and still had icing left over.


    Thank you for your review Fiona. We've revisited the recipe and revised the quantities for the buttercream to reduce the volume it produces as you're right- there's a bit more than a spoon lick's worth at the end! Thank you for bringing this to our attention.

Leave Your Thoughts

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!