This small-batch recipe makes 6 vanilla cupcakes. They are moist and fluffy and full of vanilla flavor. I top them with creamy American buttercream, with a secret ingredient!

This is perfect for when you want a treat, but you don’t want to make a full batch of a dozen homemade cupcakes. The cupcakes have a lovely crumb – I add buttermilk (yogurt) to make it extra tender, thanks to the acidity. There is a mix of oil and butter in the batter – the oil keeps it moist but the butter brings the flavor.

They’re topped with a silky American buttercream, which you can keep vanilla or add my favorite secret ingredient—toasted milk powder.

What you’ll need

The ingredient amounts are listed in the recipe card at the bottom of this post, but here is a rundown of what you will need.

All-purpose flour – or cake flour. Use a flour with a lower protein content to keep them extra fluffy.
Baking powder – the rising agent.
Butter and oil – Brings fat to the batter. I add 1/2 tablespoon of vegetable oil to keep the moisture in the cupcakes.
Granulated sugar – brings the sweetness
Whole egg – at room temperature
Vanilla bean paste (or good quality vanilla extract)
Buttermilk – at room temperature. You can also use plain yogurt.

Tips and tricks

Room temperature ingredients. – Use room temperature ingredients when making the batter. You’ll start with creaming butter with oil and sugar until light and fluffy, so you don’t want to use cold butter for this or it won’t cream properly. In the same regard, the butter shouldn’t be so soft that it’s greasy though. When you add in the egg and buttermilk, these should be room temperature too or else they can make the butter seize up.

Don’t overmix the batter. – I use a hand-held mixer to cream the butter mixture on high speed, but when I add the flour later, I use a rubber spatula to fold the dry ingredients in.

Make sure your baking powder is fresh. – Baking powder loses its potency over time, especially if it has been opened.

Over view of how it’s done

Mix the butter, oil and sugar til creamy
Whisk in the egg and vanilla
Stir your dry ingredients together to ensure there are no lumps.
Add to the butter mixture along with the buttermilk.
Mix until combined.
Divide over 6 cupcake liners, and bake!

The Frosting

I loving toasted milk powder buttercream and think it goes so well with the vanilla cupcake base. That being said, you can easily omit it and just make a regular vanilla buttercream. Wait until the cupcakes have cooled completely before frosting them or else it will melt.

Storing

Leftover cupcakes can be stored at room temperature in an airtight container for up to two days, or in the fridge for up to 4 days. The unfrosted cupcakes can also be frozen for up to three months – Wrap them tightly before freezing and allow them to thaw at room temperature before frosting.

Filled cupcakes

You can jazz these cupcakes up even more by filling them with different fillings! Scoop out their centers and add fill them with –