Easy Mother’s Day cupcake recipe

by Samantha Ball |

Mother's Day is the perfect time to treat mum to some special gifts and cards that have been loving handmade by the kids.

So why not take it a delightful step further and bake some easy Mother's Day cupcakes that are not only fun to bake, but incredibly yummy.

We love baking in our house and follow nana's much loved recipe for all our cakes. But the best part about it is you can make cupcakes completely your own! Following our favourite white chocolate cupcake recipe, you can switch out the chocolate for mums favourites, or even skip the chocolate chips completely!


Preparation: 20 minutes

Baking: 18-20 minutes




For the cupcakes

  • 150g caster sugar

  • 150g softened butter

  • 3 medium eggs

  • 1 tsp vanilla essence

  • 150g self-raising white flour (sifted)

  • 150g white chocolate chips

For the buttercream

  • 250g icing sugar

  • 125g unsalted butter

  • 150g melted white chocolate

  • Red food colouring (optional)

For decoration (optional)

  • White chocolate chips

  • Raspberries


  1. Preheat the oven to 180 degrees and line a muffin tin with 12 cupcake cases

  2. Cream together the butter and sugar until pale and fluffy in a mixing bowl

  3. Add the vanilla essence into the butter and sugar mix, then add the eggs and flour, and fold together with a spoon

  4. Pour in the chocolate chips and stir

  5. Spoon the mixture into cupcake cases until they are 2/3 full

  6. Place in the oven to bake for 18-20 minutes, until the cakes are golden brown in colour and a skewer comes out clean

  7. Remove from the oven and allow to cool


  1. Melt the white chocolate in a bowl and stir until all the lumps are gone

  2. Add in a few drops of food colouring to the melted chocolate, stir well, then allow to cool

  3. White the chocolate is cooling, mix together the icing sugar and butter until light and fluffy

  4. Pour in the melted chocolate mix and stir together

  5. Fill a piping bag fitted with your chosen nozzle, star for piping swirls or a curved border nozzle for leaf-shaped buttercream.  Then decorate the cupcake starting from the outside edge of the cake and working in

  6. Decorate with your chosen toppings!

You can substitute the white chocolate chips for milk chocolate, and also use any food colouring of your choice! Why not pick mums favourite colour?

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