Description
This Small Batch Vanilla Cupcakes recipe yields six moist and fluffy cupcakes, perfect for when you want a sweet treat without making a large batch. Made with simple pantry ingredients and topped with a silky vanilla buttercream frosting, these cupcakes are an ideal dessert for any occasion.
Ingredients
Cupcakes
- 10 tbsp cake flour or all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup butter, room temperature
- 6 tbsp granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ⅓ cup buttermilk, room temperature
Vanilla Buttercream Frosting
- ¼ cup butter, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract or vanilla paste
- pinch of salt
- 1-2 tbsp cream or milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with 6 cupcake liners or spray the tin with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. This ensures your leavening is evenly distributed throughout the batter.
- Cream Butter and Sugar: In a medium bowl, beat together the softened butter, granulated sugar, egg, and vanilla for 2 to 3 minutes until the mixture is light and fluffy. This step incorporates air, making the cupcakes tender.
- Add Dry and Wet Ingredients Alternately: Add half of the flour mixture to the wet ingredients and mix gently. Then add the buttermilk, mixing gently again, followed by the remaining flour mixture. Be careful not to overmix to keep the cupcakes light.
- Fill Cupcake Liners and Bake: Scoop 3 to 4 tablespoons of batter into each cupcake liner, filling them about two-thirds full. Bake for 14 to 17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool completely.
- Prepare Buttercream Frosting: In a medium bowl, beat the softened butter, powdered sugar, vanilla, salt, and cream or milk together until smooth and creamy. Adjust the cream or sugar to get desired consistency.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously with the vanilla buttercream. Optionally, finish with sprinkles or decorations of your choice.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- If you don’t have buttermilk, you can substitute by adding 1 tbsp lemon juice or vinegar to ⅓ cup milk and letting it sit for 5 minutes.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
