Mother’s Day Cupcakes

When you've baked these cupcakes, make mum a nice cup of tea, sit her in a cosy chair and enjoy sharing them with her!

Mother’s Day Cupcakes
PREP TIME 30 mins COOK TIME 20 - 25 mins MAKES Makes 12 to 18


For the cupcakes:

  • 250g unsalted butter, softened till it is really soft
  • 4 medium eggs
  • 1 tsp natural vanilla extract
  • 250g caster sugar
  • 185g self raising flour
  • 60g plain flour
  • 185ml milk

For the buttercream:

  • 250g unsalted butter, softened
  • 500g sieved icing sugar
  • 2 tablespoons milk

For decoration:

Sprinkles, choc chips, pearlised mini edible balls

Preparation method

  1. Preheat oven to 150°C.
  2. In a large bowl beat the butter and sugar together until pale and creamy. 
  3. Add the eggs, one at a time, then add the vanilla and beat until well combined.
  4. Sift the flours together and fold in while adding the milk.
  5. Divide the mixture into baking cases or a non stick muffin tray and cook for 20-25 minutes, until the cakes are firm to the touch and a skewer or sharp knife comes out clean.
  6. Leave the cakes to cool.
  7. Combine the buttercream icing ingredients and mix thoroughly. Add a few drops of food colouring if you wish.
  8. Place some of the butter icing into an icing bag and decorate the top of the cupcake. Try adding sprinkles, edible balls, chocolate chips to decorate.