This easy kids cupcake recipe is perfect for kids and adults for a tasty treat made with simple ingredients.
Do you have kids who like to bake on a whim?
What do they like to bake?
Ours still bakes every now and then as long as there are ingredients available.
In this recipe R is going to show you how to make a moist, tasty cupcake made with simple ingredients perfect for parties, picnics or an afternoon treat.
It is a basic sponge recipe which she doubles or triples according to how she feels on the day.
Imagine soft, spongy vanilla cupcakes with glace icing and sprinkles for a jolly finish.
Fancy a treat? Make this kids cupcake recipe for everyone to enjoy.
Ingredients You’ll Need for these Kids Cupcakes
For the cupcakes
- caster sugar – substitute with granulated sugar or other sweeteners
- unsalted butter, softened
- medium eggs – 3 medium eggs were used in this recipe or use 2 large eggs
- vanilla extract
- self-raising flour – use all-purpose or plain flour if self-raising flour is not available, add a raising agent or 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup flour to make your own self-raising flour
Glacé icing
- icing sugar
- boiling water
- Sprinkles
How to make kids cupcakes
Preheat the oven to 175C. Line a 12-cup muffin tin with cupcake cups.
In a large bowl, beat sugar and butter with a spatula until light and fluffy.
In a medium bowl, whisk the eggs. Add the eggs gradually to the creamed butter and sugar.
Beat in the vanilla extract. Stir in the flour just until mixed. Spoon the batter into the prepared cupcake cases, filling each 3/4 full.
Bake for 15 to 18 minutes until golden brown and a skewer inserted into the middle of each cake comes out clean.
Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin briefly before transferring to a wire rack to cool completely.
To decorate:
In a medium bowl, mix the sugar with 1 tablespoon of water at a time until the desired consistency is achieved. You are looking for runny, smooth glaze. Add colours or flavours to make it more fun.
Use a spoon to coat the top of the cupcakes with the icing. Or dip the cupcakes into the icing. Leave to dry slightly and sprinkle with rainbow sprinkles or dip the cupcakes into a plate of sprinkles.
How to Store the Cupcakes
Uniced or unfrosted cupcakes can be stored at room temperature for up to two days in an airtight container.
Keep the frosted cupcakes at room temperature for 1 to 2 days.
Watch how to make these kids cupcakes
You might want to watch how to make this cake. Click here for the recipe video.
Looking for more treats to try?
Chocolate Cake Rice Cooker Recipe
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Let’s get cooking!
Easy Kids Cupcake Recipe
Ingredients
- 150 grams caster sugar
- 150 grams unsalted butter softened
- 3 medium eggs beaten
- 2 tsp vanilla extract
- 150 grams vanilla extract sifted
- 1 cup icing sugar
- 4-5 tbsp boiling water
- 1/2-1 cup sprinkles
Instructions
- Preheat the oven to 175C. Line a 12-cup cupcake tin with cupcake cases.
- In a large bowl, using a spatula beat sugar and butter until light and fluffy.
- In a medium bowl, whisk the eggs. Add the eggs gradually to the creamed butter and sugar.
- Beat in the vanilla extract. Stir in the flour just until mixed. Spoon the batter into the prepared cupcake cases, filling each 3/4 full.
- Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin briefly before transferring to a wire rack to cool completely.
- To make the glace icing: In a medium bowl, mix the sugar with 1T of water at a time until desired consistency is achieved. Dip each cupcake in the icing. Leave to dry slightly and sprinkle with sprinkles or dip the cakes on a plate of sprinkles.