Basic Vanilla Cupcakes

by Cupful Of Sprinkles
Edible Flower Vanilla Cupcakes

These edible flower cupcakes are so simple and straight forward to make and look super pretty too! This bake uses this basic vanilla cake recipe and is toped with my favourite vanilla buttercream frosting recipe, finished off with a gentle sprinkle of edible, dried flower petals.

I’ve used my basic vanilla cupcake recipe for the cakes; this gives a light, fluffy sponge and has a subtle taste of vanilla. It is so delicious, and is my go-to recipe when I’m making a quick batch of cakes. I always use this as a base when I’m  experimenting with new flavours too – it’s so easy to swap out the vanilla for lemon zest, a handful of berries or any other flavour that takes your fancy.

These are such a simple bake that you can pair the cake with most frosting types and flavours – whether that’s a runny icing covered in sprinkles or a fruity buttercream. I decided to keep it simple for this bake with a vanilla buttercream smeared on top of each cupcake with a palette knife – a butter knife would work just as well. The buttercream is tinted a subtle shade of yellow this helps to incorporate the spring theme and really helps the orange and pink tones of the petals stand out.

Not only are these super pretty , but they also taste delicious. Perfect for a spring afternoon, an Easter celebration or for a Mother’s Day afternoon tea.

Edible Flower Vanilla Cupcakes

My Cupcake Top Tips:

  • Add a little less sugar (I have already done this, if you follow any of my recipes)
  • Self-Raising flour, always!
  • Do not overmix the batter
  • If you want to pipe onto the cakes, fill the cases about halfway so that they come out nice and flat. If they rise too much, just chop off the peak so it’s an even surface to pipe on
  • Bring your eggs to room temperature
  • Crack and whisk your eggs in a separate bowl before adding to the mixture
  • Gently tap the filled tray a few times onto a hard, flat surface (such as a table) to distribute the batter evenly
  • Leave the cooked cupcakes in the tin for about 5 minutes before turning out onto a wired rack
  • Allow to cool completely before adding any type of icing
Edible Flower Vanilla Cupcakes

Basic Vanilla Cupcake Recipe

Serves: 10 Big/8 Medium Cupcakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 115 g / 4 oz Self Raising Flour
  • 115 g / 4 oz Margarine (I always use Stork)
  • 85 g / 3 oz Caster Sugar
  • 2 Medium Eggs
  • 1 Tablespoon Milk
  • 1/2 Teaspoon Vanilla Bean Paste


  • Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
  • Line a cupcake tin with cases and set aside
  • Place the self raising flour, margarine, eggs and milk into a bowl and using an electric mixer beat together until light and fluffy, then stir through the vanilla paste and spoon in the mixture into your prepared tin.
  • Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
  • Once ready, remove from the oven.
  • Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
  • Once cool, ice and decorate as you please.
  • Store in an airtight container, and keep in a cool, dry place for up to 4 days.
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