Our famous Thermomix Vanilla Cupcakes take just 5 minutes to prepare! Perfect for school lunchboxes, birthday parties or afternoon tea.
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.
- 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.
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.
Step 3 - Spoon Into A Muffin Tin
I recommend using paper liners/cupcake cases for this recipe. Fill the cupcake cases to ⅔ full.
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.
Expert Tips
For the best result, ensure all of your ingredients are at room temperature before beginning the recipe.
To make your own self-raising flour, simply add 2 teaspoons of baking powder to every 150g of plain flour.
Store the cupcakes in an airtight container at room temperature for up to 5 days (they are best within the first 2-3 days).
Freeze the cupcakes in an airtight container for up to 3 months. Allow to come to room temperature before consuming.
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.
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.
Thermomix Vanilla Cupcakes
Equipment
- Thermomix
Ingredients
- 200 g unsalted butter room temperature
- 200 g caster sugar
- 4 eggs room temperature
- pinch of salt
- 1 teaspoon 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.
Micky says
hi..
im jsut abt to try these
they sound great
will marg work instead of unsalted butter?
Tash says
Yes it will work, but I'd recommend that you skip the pinch of salt!
Magdalena says
These came out great using program gluten free self raising flour!! So happy! Thank you
Josie says
Self rising flour exists in very few countries. Then when you Google it the measurements are in cups because it's a British thing. Super helpful if you want to be on the internet to actually account for non brits
Lucy says
Hi Josie, we're actually in Australia (not Britain)! You can always make your own self-raising flour by sifting 2 tsp of baking powder through every 1 cup of plain flour.
Caroline says
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.
Lucy says
That's wonderful!
kirsty says
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!!
Lauren Matheson says
Thanks Kirsty, so glad you enjoyed them x
Keki says
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
Lucy says
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!
Lynn Hand says
Great recipe thank you. Cakes are beautiful and fluffy
Bec says
Hi, has anyone made these egg free? What did you substitute?
Beth says
I made these as mini cupcakes and got 72 amazing little cakes!!!! They are awesome thanks.
Lucy Mathieson says
Fantastic!!!
Alexandra Muller says
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)
Lucy Mathieson says
Yay!!!! I am so happy to hear that!!! Thank you xxx
Alana says
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
Lucy Mathieson says
Hi Alana, I personally haven't ever noticed that - but perhaps if he's sensitive to eggs, he might. xx
Shannan says
Absolutely delicious and so easy to make! Thankyou for the go to recipe
Lucy Mathieson says
That's great to know! Thank you!
Nichola Massey says
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.
Mel Martin says
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.
Lucy Mathieson says
Are thing
Helen says
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!