Small Batch Vanilla Cupcakes
User Reviews
4.9
Small Batch Vanilla Cupcakes
Description
This recipe combines warmed whole milk with chopped butter to soften the fat for even mixing. Dry ingredients include flour, baking powder, and fine sea salt. Sugar, vanilla, and egg create a flavorful, rich base before incorporating the milk and butter mixture. Mixing just until combined prevents toughness. The batter is portioned into six liners and baked at 375°F until a toothpick inserted in the center comes out clean.
The cupcakes cool fully before frosting with a vanilla buttercream made by blending softened butter, powdered sugar, and milk or cream. The frosting adds sweetness and moisture contrast to the crumb. The small cupcake size means each yields about 2-3 bites, suitable for light desserts or portion control.
Using whole or 2% milk is recommended for optimal texture. Baking fewer cupcakes with more batter allows for slightly larger cupcakes if desired, adjusting baking time accordingly. Monitoring closely to avoid overbaking preserves softness and prevents a dry or rubbery texture.
Ingredients
Vanilla Cupcakes:
- 1/4 cup milk whole
- 4 tablespoons butter cut into small pieces, unsalted
- 1/2 cup flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt fine sea salt
- 6 tablespoons sugar
- 1 egg
- 1 teaspoon vanilla extract
Vanilla Frosting:
- 4 tablespoons butter softened, unsalted
- 1 cup powdered sugar
- 2 tablespoons whole milk or whole cream
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.
Notes
- Use whole or 2% milk to achieve better texture and flavor due to higher fat content.
- For larger cupcakes, reduce the number of cupcakes baked to 4 and increase baking time by 1-2 minutes.
- Remove cupcakes from the oven as soon as the edges begin to brown to avoid dryness or rubbery texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
