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Double Vanilla Cupcakes by Nielsen-Massey

2 Reviews

  • Vegetarian

About the bake

As a nation we just love all things vanilla and these cupcakes are no exception.

Light and moreish, this is just what you are looking for in a fluffy vanilla cupcake recipe. Even better this cupcake recipe has the very best vanilla flavour and that is because we have used Nielsen-Massey Vanilla Extract and Vanilla Bean Paste. That’s right a double whammy of yummy Vanilla. You are definitely going to want to snuffle more than one of these vanilla cupcakes, for research purposes obviously…

Sneak a peek at our ‘how to make vanilla cupcakes’ video for extra tips.

35Total Time
10Prep Time
25Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. Step 4:

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

  5. Step 5:

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

  6. Step 6:

    Leave to cool completely on a cooling wire.

  7. Step 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. Step 8:

    Fill a piping bag with the buttercream and pipe onto the cakes.


  • For the Cupcakes

    • 250g Unsalted butter (softened)
    • 250g Silver spoon caster sugar
    • 4 Free range medium eggs
    • 250g Allinson's Self Raising White Flour
    • 2 tsp Nielsen-Massey Vanilla Extract
  • For the Buttercream

    • 150g Unsalted butter
    • 300g Silver Spoon Icing Sugar
    • 1 tbsp Nielsen-Massey Vanilla Bean Paste


  • Cupcake case
  • Mixing bowl
  • Wooden spoon

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