The Hummingbird Bakery Vanilla Cupcake Recipe

The Hummingbird Bakery Vanilla Cupcake Recipe. Catnap Design London.

This Hummingbird Bakery Vanilla Cupcake Recipe is one of my absolute favourites! They are rich and buttery and absolutely delicious. Here's how to make them!

The perfect party piece! When making cupcakes, there can only be one choice for the recipe! The Hummingbird Bakery Recipe book is my go to for all things sweet - it is brilliant and full of so many delicious recipes. To buy a copy head here.

Read on for the recipe! (Makes 12)

For the chocolate cupcake recipe, see here.


  • 120g plain flour
  • 140g caster sugar
  • 1 ½ tsp baking powder
  • a pinch of salt
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼tsp vanilla extract
  • 1 quantity vanilla frosting
  • a 12-hole cupcake tray, lined with paper cases
  • 250g icing sugar, sifted
  • 80g unsalted butter, at room temperature
  • 25ml whole milk
  • a couple of drops of vanilla extract


    1. Preheat the oven to 170°C (325°F) Gas 3.
    2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk like I do) and beat on a slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
    3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula or spoon). Continue mixing for a couple more minutes until the mixture is smooth. Do not over-mix.
    4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
    5. When the cupcakes are cold, spoon the Vanilla Frosting on top!

Icing Method

  1. Beat the icing sugar and butter together in a freestanding electric mixer (or handheld electric whisk) on medium speed until the mixture comes together and is well mixed.
  2. Turn the mixture down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of spoonfuls at a time.
  3. Once all the milk has been incorporated, turn the mixture up to a high speed (I added a few drops of blue food colouring here!). Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Decorative plate - Catnap Design London "Monty" Frilled Edge Tea Plate £18

This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers

Text © Tarek Malouf and The Hummingbird Bakers. Octopus books.

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