Father’s Day cupcakes Recipe

(29 ratings)
Sending your rating







Total Time:



plus cooling



Show dad just how much you love him with these easy-to-make Father’s Day cupcakes from our cupcake queen Victoria Threader. This recipe makes delicious, sweet vanilla cupcakes with a light vanilla buttercream. Swap a bit of the flour in the sponge mix for cocoa powder to make chocolate cupcakes instead or add a squirt of lemon juice for light lemon cupcakes. Don’t forget to personalise these cupcakes by adding your own messages too with different coloured ready-to-roll icing or writing pens.


  • 150g caster sugar
  • 150g butter, at room temperature
  • 1tsp vanilla extract
  • 3 medium eggs
  • 130g self-raising flour
  • 20g cornflour
  • 2tbsp milk
  • For the buttercream
  • 100g butter, at room temperature
  • 250g icing sugar
  • ½tsp vanilla extract
  • 2tsp milk
  • To decorate
  • 500g white ready-to-roll icing
  • 2tsp gum tragacanth (optional, see tip)
  • blue food colouring paste (Victoria used Sugarflair's Ice blue)
  • You will also need
  • Scalloped cookie cutter (68mm)
  • Wavy cookie cutter (65mm)
  • Plain round cookie cutter (58mm)
  • Alphabet cutters (Victoria used FMM Lower and Uppercase Alphabet Cutters)


  • To make this cupcake recipe, preheat your oven to 160°C/320°F/Gas Mark 3. Line a 12-hole muffin tin with paper cases.

  • Beat the sugar and butter with the vanilla extract until light and fluffy (about 5 mins). Add 1 egg, 1/3 of the flour and cornflour and 1/3 of the milk. Beat until just combined then repeat twice more until all the eggs, flour and milk have been added.

  • Divide the batter between the 12 cases and bake for 20-25 mins.

  • Cool in the tins for 10 minutes before transferring to a wire rack to cool.

  • To make the buttercream, place the icing sugar, butter and vanilla extract in a large mixing bowl. Mix with an electric mixer for about 5 minutes until soft, smooth and creamy, adding a little milk only if the mixture is too stiff. Trim the tops off the cakes if necessary to level and spread over the buttercream making it as flat as possible.

  • To decorate, knead a little blue food colouring into 200g of the white ready-to-roll icing.

  • Using 20g of blue icing and 20g of white, divided each piece into 2 and roll into long thin sausages. Lay the 4 sausages side-by-side, alternating blue and white. Using a rolling pin roll over the white and blue sausages so they stick together making a ribbon. Cut the ribbon into 12 pieces and fold each piece in half to make a ‘v’ shape (these will be the ribbons on the rosette). Snip the ends and use a cocktail stick to curl the ends slightly. If you have a stitch effect tool you can emboss the sides but it’s not essential. Leave to dry on greaseproof paper.

  • Roll the remaining white icing quite thinly (2mm) and  cut 12 scalloped circles using the cutter and place on top of the iced cupcakes.

  • With a brush of water, stick the ribbons to one edge of the scalloped circles

  • Using the blue icing, roll to 2mm thick and cut out 12 wavy circles sticking them on top of the ribbon to hold it in place.

  • Using the rest of the white icing cut 12 plain circles and stick them in the centre of the blue wavy circles.

  • Using the remainder of the blue icing roll to 2mm thick and cut out the letters for your chosen message. Brush them with a drop of water to stick in place. For a ‘full stop’ just roll a tiny ball of blue fondant and stick in place with a brush of water.

More Recipe Ideas

Top Tip

Victoria kneads gum tragacanth (available on line) into ready-to-roll icing to give a firmer modelling icing. This is best done the night before icing the cakes, wrap it tightly in cling film and store in an airtight container.