This classic Fairy Cakes recipe always delivers. Make a batch of 12 simple vanilla cakes — perfect for baking with children, for bake sales, parties or simply as a quick sweet treat.
How many times have I made this Fairy Cakes recipe since having children? SO MANY — and for good reason.
When the kids were toddlers, baking together was our go-to rainy day activity. These small, easy-to-make cakes were ideal: quick to mix, fun to decorate and perfectly sized for little hands.
Let the children loose on the sprinkles and they’ll feel like the star baker.
Why you’ll love this Easy Fairy Cakes recipe
⭐️ Light, fluffy individual cupcakes
⭐️ Simple to make — perfect for involving kids
⭐️ Versatile and great for all occasions
Fairy Cakes Ingredients
- Butter – Unsalted is best, at room temperature.
- Caster sugar and self-raising flour – This recipe uses equal weights for butter, sugar and flour for simplicity.
- Eggs – I recommend free-range, medium eggs.
- Milk – Semi-skimmed or whole milk both work well.
- Vanilla extract – Use real extract, not essence. A teaspoon makes a big difference.
- For the icing – Icing sugar and water for a simple glaze. For a richer topping, use buttercream icing if you prefer.
- Sprinkles – For decorating.
How to make Fairy Cakes
1. Preheat the oven and prepare the tin.
2. Mix the cake ingredients together into a smooth batter. An electric whisk makes this faster, but you can do it by hand.
3. Spoon the batter evenly into 12 lined muffin cases and bake as directed below.
4. Allow the cakes to cool completely, then prepare the icing into a thick, smooth paste.
5. Spoon or spread the icing over each cooled cake.
6. Finish with sprinkles and serve.
Storing
Store vanilla Fairy Cakes in an airtight tin or container at room temperature for up to 3 days. Avoid refrigerating them as this can dry them out and make them hard.
Freezer: Freeze cakes only after baking and cooling. They freeze best un-iced — wrap each cake well in greaseproof paper and store in a sealed container or freezer bag. Defrost at room temperature before serving.
More Classic Treats…
Cakes
School Cake
Sweet Things
Rice Crispy Cakes
Sweet Things
Chocolate Cupcakes
Sweet Things
Lemon Cupcakes
FAQs
Gently move the tin — the cakes should not wobble. Insert a skewer or thin knife into the centre of a cake; it should come out clean or with just a few crumbs. If wet batter remains, bake a few minutes longer.
Fairy Cakes are small individual sponge cakes, similar to what many call cupcakes. British-style fairy cakes are typically smaller and have a lighter topping than American cupcakes. They’re a nostalgic party treat often baked at home.
No — you can mix by hand — but an electric whisk or stand mixer makes the job quicker and easier.
I haven’t tested this version extensively, but substituting gluten-free self-raising flour should work. The texture may vary slightly and they could sink a bit in the centre.
Yes. Replace the butter with a dairy-free baking spread suitable for baking.
I’d love to hear how your batch turned out — please rate the recipe and leave a comment. If you share photos, tag the creator on social media so they can see your creations.
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Fairy Cakes {Easy One Bowl Recipe}
Ingredients
For the Cake Batter:
- 175 g Unsalted butter, Room temperature
- 175 g Caster sugar
- 175 g Self-raising flour
- 3 Eggs, Medium, free-range
- 75 ml Milk, Semi-skimmed or whole
- 1 tsp Vanilla extract
For the icing:
- 150 g Icing sugar
- 6 tsp Water
To decorate:
- Sprinkles
Instructions
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Preheat the oven to 180℃ fan / 200℃ / Gas Mark 6. Line a 12-hole muffin tin with cupcake cases.
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Combine the butter, caster sugar and flour in a bowl. Add the eggs, milk and vanilla and mix until smooth — an electric whisk helps but is not essential. Divide the batter evenly among the cupcake cases.
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Bake on the top shelf for 16–18 minutes, or until the cakes are evenly risen and a skewer inserted into the centre comes out clean.
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Cool the cakes in the tin for 5–10 minutes, then remove carefully and transfer to a wire rack to cool completely.
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Make the icing by mixing the icing sugar with enough water to form a thick, smooth paste. When cakes are fully cooled, spread or spoon the icing on and decorate with sprinkles.
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Notes
To check they’re cooked: Insert a skewer into the centre of a cake — it should come out clean or with a few dry crumbs.
Storing: Keep in an airtight container at room temperature for up to three days. Freeze un-iced cakes, well wrapped, and thaw at room temperature before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation. Values are per portion unless stated otherwise.
Additional Info
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