Everyone needs a really easy, basic vanilla cupcake recipe in their life! Whether you’re baking a batch of cupcakes for a birthday party, filling up lunch boxes or organising a special morning tea, you need this recipe!!
You know how I said these Thermomix vanilla cupcakes were really simple? Well here’s the proof! These delicious little things take less than a minute to make in the Thermomix. Yep, seriously!! You just cream the butter and sugar together, add the rest of the ingredients and mix. Easy peasy.
Pop the cupcakes into the oven and in no time at all you’ll have the most delicious little bites. Yum!
Simple Thermomix Vanilla Cupcakes
The one and only Thermomix Vanilla Cupcakes recipe you will ever need. This is one of our most popular recipes ever!
Print
Pin
Rate
Servings: 24 small cupcakes
Ingredients
- 200 g unsalted butter , softened
- 200 g caster sugar
- pinch of salt
- 1 tsp vanilla extract
- 4 eggs
- 200 g self raising flour
- I X quantity Thermomix Natural Strawberry Frosting - optional (click here for the recipe)
Instructions
- Preheat oven to 175 degrees celsius.
- Place sugar and butter into the TM 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 2/3 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.
- Ice with a basic buttercream frosting or our Thermomix Natural Strawberry Frosting.
- Spread icing over cooled cupcakes.
Notes
You can find our natural strawberry frosting recipe here: https://thermobliss.com/thermomix-strawberry-frosting/
Comments 50
These are fantastic. Best cup cakes I’ve made in the thermo. Thanks
Author
Thank you so much Belinda! That’s so great to hear!
Are these cupcakes ok after being frozen?
Author
Absolutely! I usually frost them after they’ve been defrosted.
Thankyou
I just made these, and OMG wow!! They are delicious, even without icing. I’m so glad I came across this recipe, no more packet mixes!
Author
Yay!!! That’s so great to hear! Thank you xx
Would this recipe work as a cake? If so how long would you guess for cooking time?
Author
I haven’t personally done that but I think it would be fine! I’d just keep a close eye on it in the oven!
Just made as a large gf cake. Perfecto!
How long did you cook the large came for? Interested in making a cake vs cupcakes X
Thank you for completing my lunch boxes this morning in 15mins flat!
Excellent!
There is no liquid such as milk in the recipe. I’ve never made a cake batter with no liquid. Just want to check before I make them.
Author
Hi there, yes it’s correct – the butter and eggs will give the cupcakes their most taste!
Very good! But It gave me 15… 🙂
Author
Perfect!
I thought there must be a mistake and I added some milk but just about to make them again for the week and I’ll skip the milk. They were a big hit with my boys. Will try to freeze some too
Oh my goodness- these were fabulous!
Author
I’m so glad you liked them! xx
Do these freeze well? I want to make them a few days ahead and decorate on the day I need them
Author
You can definitely freeze them!
I don’t normally make cakes in my thermo but omg these are amazing. I made them into jelly cakes . Yummy
Author
Yay!!! I’m so happy to hear this!!!
Holy crap… had a bit of an oopsie moment… ended up with GIANT cupcakes ???? they look completely delicious though! I just have to cup the tops off now before I ice them ?
Author
Hehehehe there’s nothing wrong with a MASSIVE cupcake!!
Thank you so much for this recipe. You’ve saved my skin for tomorrow’s school bake sale…
Author
Yay!!!
Delicous cupcakes! Hubby usually isn’t a fan but found these were fantastic and not too sweet for him. Will definitely use this recipe in future, thank you!
Author
Yay! We’re so happy to hear that!
Love this recipe, it works beautifully! Gorgeous taste!
I do get air bubbles at times; any hints on what I may be doing wrong?
Also, how do I achieve a flat top; they sometimes dome!
I’m trying to get the perfect cup!
Many thanks for the recipe. Going to try it today. The link for the strawberry frosting not working. Is it possible to get it please.
Author
Are thing: https://thermobliss.com/thermomix-strawberry-frosting/
I am a terrible baker and while these didn’t turn out pretty (typical of my skills) they were extremely delicious and everyone at my sons birthday agreed.
Absolutely delicious and so easy to make! Thankyou for the go to recipe
Author
That’s great to know! Thank you!
Hi just wondering if these taste “eggy” with four eggs in the recipe? I have a son who isn’t super keen on egg smells or taste but he can eat cakes etc with egg in but usually only 1. Thanks
Author
Hi Alana, I personally haven’t ever noticed that – but perhaps if he’s sensitive to eggs, he might. xx
Hi Lucy,
I wanted to let you know that your recipes have made my 3 year old birthday party an absolute success 🙂
The vanilla and chocolate cupcakes are delicious and all the 20 hungry toddlers loved them! A lot of parents asked me for the recipe! Thanks so much from a very average baker (usually lol)
Author
Yay!!!! I am so happy to hear that!!! Thank you xxx
I made these as mini cupcakes and got 72 amazing little cakes!!!! They are awesome thanks.
Author
Fantastic!!!
Hi, has anyone made these egg free? What did you substitute?
Great recipe thank you. Cakes are beautiful and fluffy
I used 700g eggs, made 25 cupcakes and they have run all over the sides. I think I will do 30 next time. My cake papers are 6cm across the top and 4cm across the bottom. Is this what you call small, or are yours bigger? I haven’t tasted them yet.
Does anyone know how long they last with Swiss meringue butter cream on top?
Xxxxxx
Author
Hi Keki, the cupcake lines I use are 5cm diameter at the base and are used in a standard sized 12-hole muffin tin (so it sounds like they might be a little larger than yours). Yes absolutely – make as many as you like! Just fill the mixture to around 2/3 full to avoid spilling. These can be stored at room temperature in an airtight container with swiss meringue buttercream for 1-2 days. Good luck!
These are sooo good! Will never need another vanilla cupcake recipe again. I halved the sugar and they’re still amazing. I missed the part about making small cupcakes and filled my muffin sized moulds so they took almost double the cooking time. Will try the smaller ones next time to make them go further.
Highly recommend!!
Thanks Kirsty, so glad you enjoyed them x
These were great. I made the as mini cupcake and got about 40 from this mixture. Just made a chocolate ganache icing.
Great size to take to school to share with his class.
Author
That’s wonderful!