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Step 1
Preheat the oven to 180C/160C Fan/Gas 4 and line a 12-hole cupcake tin with cases.
Step 2
To make the sponge, mix all the ingredients together in a large mixing bowl with an electric handheld mixer until well combined. This should take 1–2 minutes.
Step 3
Divide the mixture between the cases so that each is around two-thirds full.
Step 4
Bake for 22 minutes or until just cooked through. To check if the cupcakes are cooked, insert a skewer into one and if it comes out clean, they are done.
Step 5
Leave the cupcakes to cool completely on a cooling rack.
Step 6
To make the buttercream, beat the butter until light and fluffy, then add the icing sugar gradually, mixing between each addition. Mix in the vanilla extract and, if it seems a little thick for piping, mix in a couple of teaspoons of milk.
Step 7
Spoon the buttercream into a piping bag fitted with a closed star nozzle, then pipe your buttercream onto the cooled cupcakes. If you don't want to pipe it, you can spoon it on top instead.
Step 8
Decorate with colourful sprinkles.