Small Batch Vanilla Cupcakes
User Reviews
4.9
147 reviews
Excellent
Small Batch Vanilla Cupcakes
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Small Batch Vanilla Cupcakes are unbelievably easy to make and the perfect portion for when you want a sweet treat but don’t need the full dozen.
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Ingredients
Vanilla Cupcakes:
- 1/4 cup whole milk
- 4 tablespoons unsalted butter , cut into small pieces
- 1/2 cup flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 6 tablespoons sugar
- 1 egg
- 1 teaspoon vanilla extract
Vanilla Frosting:
- 4 tablespoons unsalted butter , softened
- 1 cup powdered sugar
- 2 tablespoons whole cream or milk
Instructions
Vanilla Cupcakes:
- Preheat the oven to 375°F. Line a standard muffin tin with 6 cupcake liners.
- In a microwave safe bowl, heat the milk for 30 seconds. Add the chopped butter and stir. Allow to sit for 2-3 minutes so the butter further softens.
- While the milk and butter rest, sift together the flour, baking powder and salt. Set aside.
- In a medium mixing bowl, combine the sugar, vanilla and egg, mixing into a dry paste. Add the milk mixture until no dry spots remain.
- Add the dry ingredients and blend until you no longer see streaks of butter, about 50-ish strokes.
- Equally divide the cupcake batter into 6 muffin liners. They will be about half full. If you want larger cupcakes, pour the batter into 4 cupcake tins.
- Bake for 14-16 minutes or until they pass the toothpick test. Remove the cupcakes and allow them to cool fully.
- When cool, frost and decorate as desired.
Vanilla Frosting:
- In a small bowl, mix together the softened butter and powdered sugar.
- Add 2 tablespoons of the cream or milk, or more, until frosting is spreadable. Frosting using a piping bag, offset spatula or large plastic bag with the corner snipped off.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Equipments used:
Notes
- This recipe works best with whole milk or 2%milk since it has a higher fat content.
- Cupcakes are small, only 2-3 bites. If you want a larger cupcake, use the same standard muffin tin, but only make 4 and bake for 1-2 minutes longer.
- Remove muffins right when they start to brown, overcooking can lead to rubbery cake.
Nutrition Information
Show Details
Calories
315kcal
(16%)
Carbohydrates
41g
(14%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Cholesterol
68mg
(23%)
Sodium
67mg
(3%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
523IU
(10%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6cupcakes
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 67mg | 3% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 523IU | 10% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
147 reviews
Excellent
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