Small-batch Vanilla Cupcakes
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
16 mins
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Total Time
1 hr
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Servings
6 cupcakes
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Calories
285 kcal
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Course
Dessert
Small-batch Vanilla Cupcakes
Description
Small-batch Vanilla Cupcakes deliver a straightforward, classic vanilla cake experience using basic pantry ingredients. The inclusion of baking powder ensures a gentle rise while egg white keeps the texture light without heaviness. The creaming of butter and sugar first creates a tender crumb. Dividing the flour and mixing carefully prevents overworking the batter, keeping cupcakes soft.
The cupcakes bake to a golden top with a delicate crumb, and once cooled, the smooth vanilla buttercream frosting provides a creamy, sweet complement. The buttercream uses sifted powdered sugar and a little milk to reach a spreadable consistency, enriched with vanilla for subtle aroma. Optional sprinkles add a decorative touch.
This recipe is suited to making exactly six cupcakes, allowing control over portion size and minimizing waste. It's a good fit for a small celebration or a treat for a few people without making a large batch. The method uses common kitchen tools and can be done with or without an electric mixer.
Ingredients
Special Equipment
- Handheld electric mixer optional but helpful
- 6-cup cupcake pan full size works too!!
Small-batch Vanilla Cupcakes
- 3 tablespoons unsalted butter softened, 1.5 oz
- 1/4 cup granulated sugar 3 tablespoons, 87g
- 1 egg large, white
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour measured using the spoon and sweep method and divided, 60 g
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup milk any percentage, 1 tablespoon
Vanilla Buttercream
- 4 tablespoons butter softened, unsalted, 2 oz
- 1 cup powdered sugar sifted, 120g
- 1 teaspoon milk or cream, up to 1 tablespoon
- 1/4 teaspoon vanilla extract
- salt pinch
- Sprinkles optional
Instructions
Small-batch Vanilla Cupcakes
- Preheat your oven to 375°F and line your cupcake pan with 6 liners.
- In a medium bowl combine butter and sugar and using a handheld electric mixer, cream together until light and fluffy, 1 to 2 minutes.
- Add egg white and vanilla. Beat on medium until smooth.
- Add 1/4 cup (30g) of the flour, baking powder, and salt. And mix on low until incorporated.
- Mix in milk on low. Add remaining 1/4 cup of flour and mix on medium until well-mixed and smooth. Divide batter between prepared cupcake cups, filling just under 2/3 full. This should make exactly 6 cupcakes. Bake for 17 to 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean or with just a couple dry crumbs.
- Transfer to a cooling rack when the cupcakes are cool enough to handle and cool completely before frosting.
Vanilla Buttercream
- In a medium bowl, combine butter, powdered sugar, milk or cream, vanilla, and salt. Beat until frosting comes together, adding milk by the 1/2 teaspoon as necessary.
- Transfer frosting to a piping bag and pipe over cupcakes or use a knife to spread frosting. Top with sprinkles if desired, and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cupcakes
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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