Butter Cupcakes

Everyone enjoys classic Butter Cupcakes. Follow this easy recipe for perfect cupcake results.

This recipe has a lot of butter, hence the name. It keeps really moist and lasts well for several days.

I usually have vanilla beans in the pantry, however, on the odd occasion that I have made these without vanilla beans and used vanilla extract they still tasted great and nobody seemed to notice the difference.

Although this butter, or vanilla cupcake recipe, is really easy it takes a little longer to make because the milk needs to be heated to infuse the vanilla flavor.

Prep Time	Cooking Time	Servings	Difficulty
20 minutes	20 minutes	18	Easy

Ingredients

• 1 large fresh vanilla bean
• 6fl oz (200ml) full-cream milk
• 8oz (250g) self-raising flour
• 2oz (60g) cornflour
• 12 oz (350g) caster sugar
• 4 eggs
• 8oz (250g) butter

Method

Preheat oven to 400F (200C).

Line cupcake trays with cupcake papers.

Cut down the length of the vanilla bean and scrape out the seeds with a knife.

Place the vanilla seeds and milk into a saucepan and gently heat until the milk has just warmed. Remove from the heat and set aside.

Sift the flour and cornflour into a large bowl.

Add the sugar and stir well.

Mix the vanilla milk and eggs. When thoroughly combined, add to the flour mixture.

Add the butter and, using electric beater, beat on high for 2 minutes. <> Spoon mixture into cupcake trays.

Bake for 20 minutes or until a skewer inserted in the center of a butter cupcake comes out clean.

Stand for 5 minutes before turning onto a wire rack to cool.

Lemon Frosting

• 8oz (250g) icing sugar
• Juice of 1 large lemon

Sift icing sugar.

Combine lemon juice with the icing sugar.

Spoon over the cake and allow to set.