It’s time to get into the kitchen and enjoy this Vanilla Cupcake recipe.

Thanks to CSR Sugar Vanilla All Natural Buttercream Icing Mix and CSR Caster Sugar, you can whip up these simple and sweet cupcakes over this week.

The Classic Vanilla Cupcake is sure to please every sweet tooth and takes under an hour to prepare! Made with no added colours, artificial flavours or preservatives, the gluten-free All Natural Buttercream Icing is the perfect final touch for these cute treats.


 Prep Time: 15 mins

Cook Time: 30 mins

Makes: 12 – 14




25g butter, diced and softened

¾ cup CSR Caster Sugar

2 extra large eggs

1 tsp vanilla extract

1 ½ cups self-raising flour

½ cup plain flour

¾ cup milk

Buttercream Icing

150g unsalted butter, softened

250g CSR Vanilla Buttercream Icing Mix

3 tsp water



  1. Preheat oven to 190°C. Line 12, ½ cup capacity muffin pans with paper cases.
  2. Place butter and sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla.
  3. Fold in flours and milk alternately until all combined and mixture is smooth. Spoon mixture between patty cases and bake for 20-22 mins until just golden and top springs back when pressed. Remove to a cooling rack to cool completely.
  4. For the icing, beat butter in a large mixing bowl until soft and creamy. Gradually add icing mix and water for 3-5 mins until mixture is smooth. Transfer to a piping bag with a round nozzle and pipe peaks on each cupcake.


You might also like to read:

Halloween Chocolate Cupcakes

Gluten Free Christmas Donuts

Cooking and Recipe Tips