Small Batch Vanilla Cupcakes
A simple and delicious batch of 5 vanilla cupcakes topped with vanilla buttercream frosting.
Servings 5
Calories 318kcal
Ingredients
Cupcakes:
- ½ cup (60g) all purpose flour see note
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg
- ¼ cup (50g) granulated sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons (57g) unsalted butter melted and slightly cooled
- ¼ cup milk preferably whole or 2% milk
Vanilla frosting:
- 5 tablespoons (71g) unsalted butter at room temperature
- 1¼ cups (156g) powdered sugar plus more if needed
- ¼ teaspoon pure vanilla extract
- 1 teaspoon milk plus more if needed
Instructions
Cupcakes:
- Preheat oven to 350°F. Place 5 liners in a muffin pan.
- In a small bowl, combine flour (see note), baking powder, and salt. Set aside.
- In a large bowl, whisk the egg and sugar for about 30 seconds. Add the vanilla extract and melted butter and whisk until well combined.
- Add half the dry ingredients to the wet ingredients and whisk until just combined. Add the milk, and whisk until just combined. Add the remaining dry ingredients and whisk until combined (being careful not to overmix).
- Divide the batter evenly between 5 muffin cups (each cup will be between ⅔ and ¾ full). Bake for 14-16 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
Frosting:
- Beat powdered sugar and butter until smooth. Add vanilla extract and 1 teaspoon of milk. Beat on medium speed for several minutes, until light and fluffy. If the frosting appears too thick, add a little milk, if it appears too thin add a little more powdered sugar.
- Frost the cupcakes using a piping bag and pastry tip; I use an open star tip. Top with sprinkles, if desired.
Video
Notes
Proper flour measuring: Weigh the flour (preferred) or whisk the flour to lighten it, scoop a heaping portion and level it off with a knife.
Serving and storage: Store frosted cupcakes tightly covered in the refrigerator for up to 3 days or at cool room temperature for up to 2 days. Serve at room temperature for the best flavor and texture.
Recipe and photos updated May 2023: The cupcake portion is the same (with added weight measurements), the frosting makes a slightly larger portion.
Cupcakes adapted from How Sweet It Is
Nutrition
Calories: 318kcal | Carbohydrates: 38g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 79mg | Potassium: 83mg | Sugar: 28g | Vitamin A: 560IU | Calcium: 42mg | Iron: 0.7mg