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    Home » All Posts » Family » Lunchbox Recipes » Sweet Thermomix Lunchbox Recipes » Thermomix Vanilla Cupcakes

    September 7, 2015

    Thermomix Vanilla Cupcakes

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    Our famous Thermomix Vanilla Cupcakes take just 5 minutes to prepare! Perfect for school lunchboxes, birthday parties or afternoon tea.

    Vanilla Cupcakes on a cake stand.

    The recipe for our Thermomix Vanilla Cupcakes was one of the very first we shared on ThermoBliss (way back in 2015!). Since then, the recipe has become 'famous' in the Thermomix world... everyone loves how quick and easy they are, plus how deliciously moist they stay!

    Just like our chocolate cupcakes and strawberry cupcakes, these are sure to become on high rotation in your little ones lunch box or at your next birthday party or celebration.

    Why You're Going To Love This Recipe

    There's a lot to love about our basic vanilla cupcakes...

    • quick and easy - all you need is 5 minutes prep time to whip up a batch of our simple cupcakes.
    • basic ingredients - made from pantry and fridge staples... meaning there's no need to make a trip to the supermarket.
    • versatile - top the cupcakes with your favourite buttercream frosting, cream cheese icing, a sprinkle of icing sugar or leave them plain.
    • freezer-friendly - make a big batch and freeze in an airtight container or sealable bags for up to 3 months. Allow to defrost to room temperature before consuming.
    • great for lunchboxes - these are an absolute HIT as a school snack.
    • perfect party food - there's rarely a birthday party that goes by where a batch of these cupcakes doesn't make an appearance! They're always a winner.

    What You Need

    Just 6 basic and budget-friendly ingredients!

    Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    The ingredients for vanilla cupcakes.
    • Dry Ingredients - caster sugar (superfine sugar), self-raising flour and salt. I always add a pinch of salt to my sweet recipes as it balances the sweetness perfectly (you certainly can't taste the salt though!).
    • Wet Ingredients - butter (if using salted butter, omit the extra pinch of salt), eggs and vanilla extract.

    I've made this recipe sooooo many times that I know it completely by heart now! I call it the 200g recipe as you need 200g each of caster sugar, butter and self-raising flour. It's so easy to remember!

    Step By Step Instructions

    Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Cream The Butter & Sugar

    Ensure your butter is at room temperature before using as this will allow it to cream smoothly with the sugar.

    Butter and sugar in a Thermomix bowl.

    Step 2 - Add The Remaining Ingredients

    Add the self-raising flour, eggs, vanilla and salt and mix together. Scrape down the sides of the bowl partway through for a well combined batter.

    Flour and eggs in a Thermomix bowl.
    Cupcake mixture in a Thermomix bowl.

    Step 3 - Spoon Into A Muffin Tin

    I recommend using paper liners/cupcake cases for this recipe. Fill the cupcake cases to ⅔ full.

    Yellow cupcake mixture divided between paper cases in a muffin tray.

    Step 4 - Bake

    Bake in the oven, turning the tray partway through baking. The cupcakes are ready when they spring back when touched lightly in the centre.

    Baked plain cupcakes in a muffin tray.

    Expert Tips

    Room temperature ingredients

    For the best result, ensure all of your ingredients are at room temperature before beginning the recipe.

    What can I use if I don't have self-raising flour?

    To make your own self-raising flour, simply add 2 teaspoons of baking powder to every 150g of plain flour.

    Storing

    Store the cupcakes in an airtight container at room temperature for up to 5 days (they are best within the first 2-3 days).

    Freezing

    Freeze the cupcakes in an airtight container for up to 3 months. Allow to come to room temperature before consuming.

    How do I stop my paper cupcake cases going greasy?

    Add a small amount of uncooked rice to the base of each of the muffin tin holes. Place the paper cases on top of the rice. The rice will absorb the grease from the butter.

    A fluffy vanilla cupcake with buttercream and sprinkles split in half.

    More Thermomix Cupcake Recipes

    If you love making cupcakes in your Thermomix as much as we do, then browse some of our other cupcake flavours:

    • Thermomix Strawberry Cupcakes - light, fresh and summery!
    • Thermomix Lamington Cupcakes - these are so fun and a yummy twist on a classic lamington.
    • Thermomix Chocolate Cupcakes - the perfect chocolate treat.
    • Thermomix Chocolate Chip Cupcakes - delicious vanilla cupcakes with bursts of chocolate throughout.
    • Thermomix Strawberries and Cream Cupcakes - the perfect flavour combination in a sweet little cupcake.
    Vanilla Cupcakes on a cake stand.

    Thermomix Vanilla Cupcakes

    Our famous Thermomix Vanilla Cupcakes take just 5 minutes to prepare! Perfect for school lunchboxes and birthday parties!
    4.97 from 31 votes
    Print Pin Rate
    Course: baking
    Cuisine: Western
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Servings: 24 small cupcakes or 12 large cupcakes
    Calories: 133kcal
    Author: Lucy & Lauren

    Equipment

    • Thermomix

    Ingredients

    • 200 g unsalted butter room temperature
    • 200 g caster sugar
    • 4 eggs room temperature
    • pinch of salt
    • 1 tsp vanilla extract
    • 200 g self raising flour

    Instructions

    • Preheat oven to 170 degrees celsius (fan-forced).
    • Place butter and sugar into the Thermomix bowl and and mix for 15 seconds, Speed 5.
    • Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5.
    • Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
    • Place the cupcake mixture into the cupcake cases - filling them to ⅔ full.
    • Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre.
    • Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.

    Notes

    RECIPE NOTES & TIPS
    Room temperature ingredients - For the best result, ensure all of your ingredients are at room temperature before beginning the recipe.
     
    Storing - Store the cupcakes in an airtight container at room temperature for up to 5 days (they are best within the first 2-3 days).
     
    Freezing - Freeze the cupcakes in an airtight container for up to 3 months. Allow to come to room temperature before consuming.
     
    Baking the cupcakes - To stop the paper cupcake cases from going greasy you can add a small amount of uncooked rice to the base of each of the muffin tin holes. Place the paper cases on top of the rice. The rice will absorb the grease from the butter. This is an optional step. 
     
    Icing the cupcakes - you can ice the cupcakes with buttercream frosting, cream cheese icing, a sprinkle of icing sugar or leave them plain.

    Nutrition

    Calories: 133kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 12mg | Potassium: 21mg | Fiber: 1g | Sugar: 8g | Vitamin A: 248IU | Calcium: 7mg | Iron: 1mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Ellie Rentoul says

      March 22, 2021 at 6:30 pm

      5 stars
      Very easy-to-follow recipe & super tasty cupcakes! Thank you Girls! It would be nice to have the icing (or for our American friends, frosting) recipe right next to the cupcakes 🙂

      Reply
      • Tash says

        March 22, 2021 at 11:20 pm

        Thanks for the review! As for the icing, we couldn't decide which we liked best so we've linked a couple of our favourite options in the Recipe Notes instead! 🙂

        Reply
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