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The only vanilla cupcake recipe you will ever need… ever!

Howzit Guys and Gals!

We are hearting our Voetsians hugely this week! So we want to share with you, the only vanilla cupcake recipe you will ever need. We mean it, ever!

This is one of those obscure recipes that gets passed from kitchen to kitchen on crumpled icing stained handwritten notes, so we can’t validate the origin. Obviously we have tried and tested this recipe, several more times than is the recommended daily allowance, and can verify it’s awesomeness with two icing coated thumbs up. It is quick, easy and honestly the best cupcake recipe we have ever tried… and there have been quite a few in the quest to cupcake greatness. So without further ado, here it is!


2.5 Measuring cups of flour

2 Measuring cups of sugar

3 tsp baking powder

1 tsp salt

1 Measuring cup milk

0.5 (half) Measuring cup vegetable oil

1 Tbsp vanilla extract

2 Large eggs

1 Measuring cup hot water


Preheat your oven to 180 degrees Celsius and line your cupcake tins with cupcake papers

Combine flour, sugar, baking powder and salt to a large mixing bowl.

In a separate bowl mix your milk, vegetable oil, vanilla extract and eggs.

Add your wet ingredients to dry and mix well.

Slowly add hot water to mixture while blending ingredients.

Fill cupcake papers to half way.

Bake for 15 – 17 minutes.

*Makes 24 cupcakes*


A few things we used and will recommend with this recipe… People, spring for the vanilla extract, not vanilla essence. Yes, there is a difference in price but it’s worth it to get that magical vanillery goodness. We also used our Kenwood mixer to blend everything that needed blending on a medium speed for about ten minutes. We recommend an electric mixer… unless you’re in training for some triathlon and could use the extra exercise… it’s up to you, we’re not, so electric mixing for us.

Trust us, once your morsels of golden deliciousness come out the oven, they’re good enough to eat as is… but for those of you who like a little extra yummy on your yummies, here’s a buttercream icing recipe too…

This recipe comes from Cupcake Jemma, so we claim no credit to it whatsoever, and we lavish heaps of sugary goodness and blessings on her for sharing this on her you tube channel.


200g softened butter

450g sifted icing sugar

2 Tbsp milk

1/2 (half) tsp vanilla extract


Beat butter for 2-3 mins (on medium speed with a mixer non-athletes)

Slowly add icing sugar (reduce to low speed)

Add milk and vanilla extract

Beat for another 10-15 minutes


Some added notes from us, really, when we say slowly add the sugar… we mean slowly… the longer this stuff whips up the better. Watching Jemma’s video will definitely help explain better than a recipe. And yes, the extract, again.

So there you have it folks, the best vanilla cupcake recipe and butter cream recipe to match.

You’re welcome.

If you need samplers to check if you got it right, please feel free to get in touch and we’ll send you an address you can send your samples to, no stress at all, we’ll gladly help.


Happy baking!

The Voetsy Recipe Blog Team

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