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Photo of Vanilla cupcakes by WW

Vanilla cupcakes

PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
These vanilla cupcakes are easy, light, fluffy, and -let’s not forget- absolutely scrumptious.


Reduced fat oil spread

135 g, (10g melted for icing)

Caster sugar

½ cup(s), (110g)

Vanilla bean extract

1½ tsp, (1/2tsp for icing)


2 medium

White self-raising flour

2 cup(s), (300g)

Skim milk

cup(s), (80ml)

Icing sugar

1 cup(s), (160g)


  1. Preheat oven to 180°C or 160°C fan forced. Line two 12-hole (2-tablespoon/40ml capacity) patty cake tins with paper cases.
  2. Using electric beaters, beat 125g spread, caster sugar and 1 teaspoon vanilla in a medium bowl until light and fluffy. Add eggs and beat until combined. Fold in sifted flour and milk, alternately, until combined.
  3. Spoon mixture into prepared paper cases. Bake for 12–15 minutes or until cooked when tested with a skewer. Set aside cakes in tins for 5 minutes before turning out onto a wire rack to cool completely.
  4. Meanwhile, sift icing sugar into a small heatproof bowl. Stir in extra melted spread, remaining vanilla, food colouring and 1 tablespoon hot water to make a firm paste. Set bowl over a small saucepan of simmering water and stir until spreadable. Drizzle icing over cooled cakes. Serve.