Mary Berry Vanilla Cupcakes Recipe – Light, Fluffy, and Foolproof Every Time

The first time I baked Mary Berry’s vanilla cupcakes, they were a bit tragic — golden on top but heavy inside. I’d rushed the creaming stage and learned the hard way: patience makes fluffiness. After a few rounds (and a lot of taste-testing), I finally nailed that tender, bakery-soft texture Mary’s known for.

Now, these are my go-to cupcakes for any occasion — simple, fragrant, and utterly charming. Let me walk you through how I got them just right.

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WHY THIS ONE WORKS SO WELL

• The butter-to-sugar balance gives perfect structure without dryness.
• Self-raising flour keeps them feather-light — no extra leavening needed.
• That splash of milk at the end makes all the difference for smooth batter.
• Room temp ingredients = no curdled batter, no dense cupcakes.

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INGREDIENTS + WHY THEY MATTER

• 110g unsalted butter (softened) – Beat until fluffy. Cold butter = dense cakes.
• 110g caster sugar – Fine sugar dissolves faster, giving a smoother crumb.
• 2 large eggs – Add moisture and structure. Room temp only!
• 110g self-raising flour – Lift and lightness in one scoop.
• 1 tsp vanilla extract – Use real extract; essence tastes flat.
• 2 tbsp milk – Smooths the batter. Skip it and you’ll get thick, uneven cakes.
• Pinch of salt – Optional, but balances the sweetness beautifully.

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MAKING IT YOURS (WITHOUT RUINING IT)

• Citrus twist: Add zest of ½ lemon for brightness.
• Gluten-free: Works with a GF self-raising blend — reduce bake time slightly.
• Egg-free: Swap eggs for 2 tbsp yogurt each — still soft and lovely.
• Hidden jam centers: Drop a tsp of raspberry jam in each case pre-bake.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cupcakes sank in middle	Overmixed after adding flour	Fold gently, stop as soon as flour disappears
Dry texture	Overbaked by a few mins	Check at 15 mins — they should spring back lightly
Paper cases peeled	Cooled in humid air	Cool on a rack in a dry spot before storing

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HOW TO MAKE MARY BERRY’S VANILLA CUPCAKES

1. Preheat oven to 180°C (350°F). Line a 12-hole cupcake tin.
2. Beat butter + sugar until pale and creamy (about 4 mins).
3. Add eggs one by one, then stir in vanilla.
4. Sift flour + salt, fold in gently.
5. Add milk to loosen the batter.
6. Spoon into cases, two-thirds full.
7. Bake 15–18 minutes, until golden and springy.
8. Cool in tin for 5 mins, then transfer to rack.

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TIPS FROM MY KITCHEN

• Always beat butter and sugar longer than feels normal — it’s key to that light crumb.
• My fan oven runs hot; I bake at 170°C instead.
• A dot of batter under each paper case stops them sliding while filling.
• Chill cupcakes before frosting — smoother finish, less mess.

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STORAGE + SERVING

• Store: Airtight tin, up to 2 days.
• Freeze: Wrap individually, freeze up to 1 month.
• Reheat: 5 mins at 150°C to revive softness.
• Serve with: Whipped cream, berries, or classic vanilla buttercream.

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FAQs

Q: How do I make Mary Berry Vanilla Cupcakes light and fluffy?
A: Cream the butter and sugar for at least 4 minutes, use room temperature ingredients, and fold in the flour gently — that’s the key to a light, airy crumb.

Q: Why do my cupcakes sink in the middle?
A: Overmixing after adding the flour or opening the oven too soon can cause sinking. Always fold gently and check at the 15-minute mark.

Q: Can I make Mary Berry Vanilla Cupcakes without self-raising flour?
A: Yes, use plain flour plus 1½ tsp baking powder per 110g flour. Sift well for even rise.

Q: Can I freeze Mary Berry Vanilla Cupcakes?
A: Absolutely. Wrap individually, freeze for up to a month, and thaw at room temperature for soft, fresh-tasting cupcakes.

Q: What frosting goes best with Mary Berry Vanilla Cupcakes?
A: A classic vanilla buttercream or lemon icing pairs beautifully, but they’re lovely plain with a dusting of icing sugar too.

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Other Recipes You May Like

• Mary Berry Tiny Chocolate Cupcakes
• Mary Berry Chocolate Cupcakes
• Mary Berry Red Velvet Cupcakes

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