Food & Drink
by Aspect County

Mother’s Day Cupcakes

Bake these easy cupcakes with your kids this Mother’s Day. Decorate them with buttercream and toppings/fillings of your choice.

Makes twelve cupcakes


200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising 

1tsp baking powder

1tbsp cocoa powder (optional)

2tbsp milk

For the buttercream

150g softened butter

300g icing sugar

1tsp vanilla extract

3tbsp milk

• Gel colour paste (optional)

For the filling (optional)

• Biscoff or Nutella spread

• Raspberry jam

• Lemon curd

• Decorations: sprinkles, chocolate curls, glacé cherries, 


Step 1 – Heat oven to 180C/160C fan/gas 4 and fill a twelve cupcake tray with cases.

Step 2 – Using an electric whisk in a large bowl cream the softened butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time, with the self-raising flour, baking powder and cocoa (if using) scraping down the sides of the bowl after each addition. Then finally add the milk and beat well to combine.

Step 3 – Divide the mixture between the twelve cupcake cases and bake for 15mins until golden brown and a skewer inserted into the middle comes out clean. Cool on a wire rack.

Step 4 – To make the buttercream whisk the softened butter until super soft then add the icing sugar and vanilla extract followed by the milk. (tip: whisk the icing sugar in slowly to avoid an icing sugar cloud!)

Step 5 – (Optional) At this stage you can colour the buttercream, gradually add a little at a time until you reach your desired colour.

Step 6 – (Optional) If you want to add filling, cut a small core of sponge from the cupcake and add a teaspoon of your favourite filling.

Step 7 – Finally spoon or pipe the buttercream onto the cooled cupcakes and decorate with toppings of your choice.