These are about as simple as a cupcake recipe gets. With a stand mixer, these take all of 10 minutes to make, and with a hand held beater or a wooden spoon, I think you could manage in fifteen.
I have more elaborate Vanilla versions, but when I’m needing cupcakes urgently and only require a small quantity, this is my go to recipe.
Basic Vanilla Cupcakes
125g butter, softened
1 tsp vanilla essence or vanilla paste
1/2 cup of caster sugar
1 cup plain flour, sifted
2 t baking powder, sifted
1/4 – 1/2 cup of milk
Pre-heat oven to 190°c and prepare cupcake trays and cases.
Cream the butter, vanilla and sugar together until creamy and pale.
Add eggs one at a time, beating well after each addition. Fold the flour & baking powder into the butter mixture until just combined and slowly add the milk to achieve a soft dropping consistency (start with 1/4C and add a little more as required).
Spoon evenly into paper cases, filling 2/3, then bake for 15 minutes or until cakes spring back when lightly touched.
Cool completely on a wire rack, then frost how you like.
Makes about 12 cupcakes
You can find the recipe for my delicious Raspberry Sour Cream frosting here.
Source: adapted from the Edmonds Cookbook