Perfect Cupcakes

Serves: 12 Cooking Time: 15 minutes

A foolproof recipe to guarantee perfectly fluffy cupcakes every time!


For the cupcakes

  • 110g Softened Butter
  • 110g Total Sweet Xylitol
  • 2 Large Eggs
  • ½ tsp Vanilla Extract
  • 110g Self-Raising Flour

For the buttercream

  • 150g Softened Butter
  • 300g Total Sweet (blitzed to a powder)
  • 1 tsp Vanilla Extract
  • 3 tbsp Milk
  • food colouring paste of your choice (optional)


  1. Heat oven to 180C/160C fan/gas 4 and fill a 12-cupcake tray with cases.
  2. Using an electric whisk, beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
  3. Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
  4. Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
  5. To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
  6. Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
  7. If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.