How To Make Cupcake Recipe Mary Berry The Best

Posted on

Mary Berry, the doyenne of British baking, is known for her classic and elegant recipes. Her cupcakes are no exception – light, fluffy, and bursting with flavor, they’re perfect for afternoon tea, birthday parties, or just a sweet treat. This recipe captures the essence of Mary Berry’s baking style, offering a straightforward approach that yields delicious results.


Mary Berry
Mary Berry’s lemon meringue cupcakes

For the cupcakes:

  • 175 g (3/4 cup + 2 tablespoons) unsalted butter, softened
  • 175 g (3/4 cup + 2 tablespoons) caster sugar
  • 3 large free-range eggs
  • 300 g (2 1/4 cups) self-raising flour
  • 125 ml (1/2 cup + 2 tablespoons) whole milk
  • 1 teaspoon vanilla extract
  • For the buttercream frosting:
  • 175 g (3/4 cup + 2 tablespoons) unsalted butter, softened
  • 350 g (1 1/2 cups) icing sugar, sifted
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract

  • Directions:

    1. Preheat your oven to 180°C (350°F/Gas Mark 4). Line a 12-hole muffin tin with paper cases.

    2. Cream together the softened butter and sugar in a large bowl until light and fluffy. This will take a few minutes with an electric mixer or stand mixer.

    3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

    4. In a separate bowl, whisk together the self-raising flour. Gradually sift the flour into the creamed mixture, alternating with splashes of milk. Don’t overmix – you want a light and airy batter.

    5. Stir in the vanilla extract until just combined.

    6. Divide the batter evenly between the prepared muffin cases. Bake for 18-20 minutes, or until a skewer inserted into the center comes out clean.

    7. While the cupcakes cool completely on a wire rack, prepare the buttercream frosting.

    8. In a large bowl, cream together the softened butter and icing sugar until light and fluffy.

    9. Gradually add the milk, one tablespoon at a time, until you reach a smooth, spreadable consistency. Don’t add too much milk, or the frosting will be too runny.

    10. Stir in the vanilla extract.

    11. Once the cupcakes are cool, pipe or spread the frosting on top. Decorate with sprinkles, chocolate shavings, or fresh berries as desired.

    Nutrition Facts (per cupcake):

    Calories: 320

  • Fat: 15g
  • Saturated Fat: 8g
  • Sugar: 30g
  • Sodium: 120mg
  • Carbohydrates: 40g
  • Protein: 3g

  • Please note: This is an approximate nutritional value and may vary depending on the specific ingredients used.


    These Mary Berry cupcakes are a delightful treat that everyone will enjoy. With their simple ingredients and straightforward instructions, they’re perfect for bakers of all skill levels. So next time you’re looking for a classic and elegant dessert, look no further than this recipe.


    1. Can I use all-purpose flour instead of self-raising flour?

    Yes, you can substitute all-purpose flour for self-raising flour. However, you’ll need to add 2 teaspoons of baking powder and 1/4 teaspoon of salt to the flour before sifting it into the mixture.

    2. How can I make these cupcakes dairy-free?

    You can use dairy-free butter and milk alternatives in both the cupcake batter and the frosting. Just be sure to choose a milk alternative that works well for baking, such as almond milk or oat milk.

    3. How can I store leftover cupcakes?

    Store leftover cupcakes in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 3 months. Thaw them at room temperature before serving.

    4. Can I add different flavors to these cupcakes?

    Yes, you can easily customize these cupcakes by adding different flavors. Try adding a teaspoon of lemon zest or orange zest to the batter for a citrusy twist. You can also add a few tablespoons of cocoa powder to the batter for chocolate cupcakes.

    5. What frosting flavors can I use instead of buttercream?

    While buttercream is a classic choice, you can experiment with other frosting flavors. Cream cheese frosting, chocolate ganache, or whipped cream are all delicious alternatives.