Makes 12
adjust servings:

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For the cupcakes:

For the buttercream:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper cases.
  2. In a large bowl, beat together the butter and the sugar. Add the eggs one at a time, beating well after each addition.
  3. Fold in the flour and add the milk. Spoon into the cases and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely.
  4. In a large bowl, beat together all of  the ingredients for the buttercream until smooth. Add a splash of extra milk if the icing is too thick.
  5. Spoon the buttercream into a piping bag fitted with your nozzle of choice and pipe onto the cooled cupcakes. Decorate the cupcakes with different types of sprinkles.

Nutrition Facts

Per Serving: 448kcals, 24g fat (15.2g saturated), 56.3g carbs (44.8g sugars), 3.1g protein, 0.4g fibre, 0.085g sodium.

Top Tip: Use a potato scoop to divide the mix among the cases. You will get the same amount in each and have an even batch every time.