1 ½ cups self-raising flour
½ cup caster sugar
175g unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
Vanilla Buttercream Frosting:
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
Preheat the oven to 175C. Line a twelve hole half-cup capacity muffin tray with paper liners.
Place all ingredients into a bowl of a mixer and beat on low speed until mixture just comes together. Increase the speed and beat for 4-5 minutes or until the mixture is thick, smooth and aerated. Spoon into the prepared tin, filling them two-thirds full.
Bake in the centre of the oven for about 25 minutes or until the cupcakes are firm and golden brown. Remove from the oven and transfer to a wire rack to cool.
For frosting, using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
Frost the cooled cupcakes using a small spatula. Decorate as desired.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.