Cupcakes
Soft vanilla cupcakes with chocolate chips
Allergens: contains cereals containing gluten, eggs, milk, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 25g carbs · 15g sugars · 0g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 150g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Unsalted butterpack 250g · use 125g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each |
| Semi skimmed milkuse 120ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Milk chocolate chipspack 100g · use 50g | £1.19£1.19 per 100g | £1.25£1.25 per 100g |
| Basket total (full packs) | £6.49 | £6.80 |
| Cost of what this recipe uses | £2.38 | £2.67 |
| Per serving | £0.20 | £0.22 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Line a 12‑hole muffin tin with paper cases. Weigh 150g plain flour, 150g caster sugar, 125g unsalted butter (softened), 2 eggs, 120ml semi‑skimmed milk and 50g milk chocolate chips into separate bowls.
- Beat the softened butter and caster sugar together in a large mixing bowl using an electric hand whisk on medium speed for about 2 minutes, until the mixture is pale, light and fluffy. Scrape down the sides of the bowl with a spatula to ensure even mixing.
- Add the eggs one at a time, whisking on low speed after each addition until just incorporated; the batter should look smooth and slightly thickened. If the mixture starts to curdle, sprinkle in a teaspoon of the flour and continue mixing.
- Sift the plain flour (and the extra baking powder if using) over the bowl, then pour in the milk. Using a silicone spatula, fold the mixture gently in a figure‑of‑eight motion until just combined; over‑mixing will make the cupcakes dense.
- Fold in the milk chocolate chips and, if desired, the vanilla extract, distributing them evenly through the batter. The batter should be glossy and thick enough to hold a soft peak when the spatula is lifted.
- Divide the batter evenly among the 12 paper cases, filling each about two‑thirds full (roughly 45ml per cupcake). Smooth the tops with the back of a spoon; they should look level and slightly domed.
- Bake in the pre‑heated oven for 18‑20 minutes, or until the cupcakes are risen, golden‑brown at the edges and a skewer inserted into the centre comes out clean. Rotate the tin halfway through for even colour.
- Remove the tin from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve plain or with a light dusting of icing sugar; store in an airtight tin for up to 2 days.
Tips
- For a cheaper version, use self‑raising flour and omit the baking powder, and substitute butter with an equal amount of margarine.
- Keep cupcakes fresh in an airtight tin at room temperature for up to 2 days; place a slice of bread inside to retain moisture.
- To freeze, cool cupcakes completely, lay them in a single layer on a tray, freeze until solid, then transfer to a freezer bag for up to 1 month. Thaw in the fridge and serve at room temperature.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.35kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 850g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 125g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 880ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Milk chocolate chips · about 50g left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Chocolate Sponge Pudding, Jammie biscuits, Golden Syrup Flapjack Bars.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).