Mary Berry Cupcakes Recipe

This light and fluffy Mary Berry Cupcakes recipe is made with caster sugar, self-raising flour, and butter, and is ready in just 35 minutes. The best part happens when you swirl the smooth vanilla buttercream on top of the golden sponge, creating a bakery-style finish at home. I bake these whenever I need a reliable crowd-pleaser that never sinks.

Why This Classic Works

Mary Berry’s “all-in-one” method completely changed how I bake small cakes. Instead of creaming butter and sugar endlessly, you simply measure everything into a bowl and mix until combined, which saves time and washing up.

The surprise is that the texture remains incredibly airy despite the lack of traditional creaming. My only mistake at first was overmixing the batter, which made the sponges tough, so I learned to stop the mixer the second the ingredients look smooth.

Mary Berry Cupcakes Ingredients

For the Cupcakes:

• 175g softened butter (or baking spread)
• 175g caster sugar
• 175g self-raising flour
• 3 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk

For the Buttercream Icing:

• 175g softened butter
• 350g icing sugar, sifted
• 1 tsp vanilla extract
• 2 tbsp milk

How To Make Mary Berry Cupcakes

1. Preheat and Prep: Preheat your oven to 180°C (160°C fan/350°F) and line a 12-hole muffin tin with paper cupcake cases.
2. Mix the Batter: Place the butter, caster sugar, eggs, self-raising flour, baking powder, vanilla extract, and milk into a large bowl and beat with an electric mixer for 2 minutes until pale and smooth.
3. Fill the Cases: Divide the mixture evenly between the paper cases, filling each about halfway up to allow room for a good rise.
4. Bake the Sponges: Bake for 15-20 minutes until the cupcakes are well-risen and golden brown, or until a skewer inserted into the centre comes out clean.
5. Cool Down: Remove the tin from the oven and leave for 5 minutes, then transfer the cakes to a wire rack to cool completely.
6. Make the Icing: Beat the softened butter and icing sugar together until smooth, then add the vanilla and milk to loosen the texture.
7. Decorate: Pipe or swirl the buttercream onto the cold cupcakes and add sprinkles if desired.

Recipe Tips

• Soft Butter is Key: Ensure your butter is completely soft before starting; if it is too hard, you will get lumps of butter in the batter which ruins the all-in-one method.
• Avoid Overmixing: Once the ingredients are combined, stop mixing immediately to keep the gluten relaxed and the sponge tender.
• Cool Completely: Never attempt to ice warm cupcakes, or the butter in the frosting will melt and slide right off the sponge.

What To Serve With Cupcakes

These classic treats are perfect with a pot of hot English Breakfast tea or a frothy cappuccino to balance the sweet buttercream. for a children’s party, serve them alongside cold milk or fresh strawberries to cut through the richness.

How To Store

Store these cupcakes in an airtight container at room temperature for up to 3 days; avoid the fridge as it dries out the sponge. You can freeze the un-iced cakes for up to 3 months in a sealed bag.

FAQs

Can I make these chocolate? Yes, simply replace 2 tablespoons of the flour with cocoa powder and add an extra splash of milk if the batter seems stiff.

Why did my cupcakes sink? Sinking usually happens if you open the oven door too early or if the batter was over-beaten, incorporating too much unstable air.

Can I use margarine? Yes, baking spread or margarine works perfectly in the sponge, but you must use real block butter for the icing to get the right consistency.

Nutrition

• Calories: 380 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrate: 48g
• Protein: 3g

Try More Recipes:

• Mary Berry Pancakes Recipe
• Mary Berry Chocolate Yoghurt Cake Recipe
• Mary Berry Sponge Cake Recipe