Small Batch Vanilla Cupcakes

These Small Batch Vanilla Cupcakes are perfect for when you only need a recipe for 6 cupcakes. Topped with a whipped vanilla buttercream frosting.

Course Dessert, Snack

Keyword 6 cupcakes, cupcake, small batch, vanilla, vanilla cupcake

Prep Time 30

Cook Time 20

Servings cupcakes

Calories 446kcal

Author Samantha Pickthall

Ingredients

Vanilla Cake

115 g (3/4 cup) plain all purpose flour
1 tsp baking powder
Pinch of fine salt
70 g unsalted butter, softened to room temperature
1/3 cup golden or white granulated sugar
1 large egg, approx. 55g-60g in shell, at room temperature
1/4 cup whole milk
2 Tbsp extra virgin olive oil
1 1/2 tsp vanilla extract

Buttercream Frosting

40 g unsalted butter, softened to room temperature
1 3/4 cups icing/confectioners sugar
2 Tbsp whole milk
1 tsp vanilla extract

US Customary - Metric

Instructions

Vanilla Cake

Preheat oven to 180ºC (356ºF). Line a muffin/cupcake baking pan with regular sized paper cups. This recipe makes 6 regular sized cupcakes.
In a medium size mixing bowl, add flour, baking powder, and salt. Whisk until well combined. Set aside.
In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
Add sugar and beat with the butter for 1 minute until pale and creamy. Scraping down the sides as needed.
Add egg and beat for 20 seconds. Scrape down the sides as needed.
Pour in milk, oil, and vanilla. Beat for 20 seconds until well combined. Scrape down the sides again.
Add the dry flour mixture and beat until incorporated, about 30 seconds. Ensure not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cakes can turn tough and dense after baking.
Spoon and evenly distribute the batter into the paper cups, filling each 3/4 of the way full. The batter will make 6 even cupcakes. NOTE: I use a small ice cream scoop and place 2 scoops full into each cup.
Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean and they’re lightly golden and look set.
Remove from oven and allow cupcakes to cool in pan for 5 minutes.
Carefully transfer to a wire rack to cool completely.

Buttercream Frosting

In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
Beat butter for a few seconds to break it up and it begins to turn creamy.
Add icing sugar, milk, and vanilla. Beat until well combined, creamy and fluffy, about 1 minute. Scraping down the sides as needed.
Prepare a piping bag fitted with a medium sized closed star nozzle.
Fill the bag with the buttercream and pipe it onto the cupcakes.
Serve and enjoy!

Notes

Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

Ensure your cold ingredients come to room temperature before making your cupcakes and frosting. The butter, eggs, and milk. Using cold ingredients in cakes will not emulsify and blend appropriately with the rest of the ingredients, which results in problems with the final product.

Do not over-mix this cake batter as it will result in a tough cake texture after baking.

Store cupcakes in an airtight container, in a dry dark pantry for 2-3 days. If it’s humid, store it in the refrigerator to help them stay fresh.

Nutrition