Small Batch Vanilla Cupcakes (Yields 6)

This small-batch recipe makes 6 vanilla cupcakes. They are moist and fluffy and full of vanilla flavor.

This easy recipe for small-batch vanilla cupcakes is perfect for when you want a treat but you don’t want to make a full batch of a dozen homemade cupcakes. It makes soft and moist cupcakes with a soft and tender crumb.

They’re topped with a silky smooth cream cheese frosting, but you can swap it with whatever buttercream frosting flavor you like.

What you’ll need

These fluffy cupcakes are super simple, made with simple ingredients. The ingredient amounts for this delicious recipe 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
• Baking powder
• Salt
• Unsalted butter – at room temperature
• Granulated sugar
• Whole egg – at room temperature
• Vanilla bean paste (or good quality vanilla extract)
• Buttermilk – at room temperature

Ensure all your ingredients are at room temperature when making the cupcakes to ensure everything combines correctly.

Buttermilk substitute

If you have no buttermilk you can make your own by combining 1/4 cup (60g) of whole milk with 3/4 teaspoon of apple cider vinegar or lemon juice.

Stir this into the milk and let it sit for 5 minutes to curdle before using.

The frosting

• Block style cream cheese – at room temperature
• Unsalted butter – at room temperature
• Powdered sugar
• Vanilla bean paste (or good quality pure vanilla extract)

Equipment

For this recipe, you will need

• A muffin tin
• An electric beater or stand mixer to cream the butter and sugar, as well as the frosting.

Method

Line a 12 muffin tin with 6 paper cupcake liners. Preheat the oven to 350˚F/ 180˚C and place a rack in the center of the oven.

In a small bowl, whisk together the flour, baking powder, and salt and set it aside.

In a second mixing bowl, use an electric hand mixer to beat together the softened butter and sugar until creamy. Beat it for around 5 minutes until it increases in volume and is lighter in color.

You can also use your stand mixer fitted with a paddle attachment. Scrape down the sides of the bowl as needed to ensure all the butter and sugar are getting mixed.

Beat in the egg and the vanilla and mix it well until the egg is incorporated.

Now begin to add your dry ingredients and the buttermilk into the wet ingredients, alternating between the flour mixture and buttermilk and mixing it in well between additions.

Scoop the cupcake batter into the liners, filling each liner so it’s around 2/3 full. Use a medium ice cream scoop with a trigger for easy scooping and portioning.

Place the pan in the oven and bake for around 20 minutes or until the top of the cupcakes spring back when touched.

Let the cupcakes cool in the pan for 5 minutes before removing and placing them on a wire rack to cool further.

Cream cheese frosting

Using electric beaters or a stand mixer fitted with a paddle attachment, beat together the room temperate cream cheese and butter on high speed until it’s smooth and creamy.

Add in the vanilla paste and half the powdered sugar. Turn the mixer on low speed and mix in the powdered sugar.

Once it’s incorporated, add in the remaining sugar and mix until incorporated. Turn the mixer on high and beat the frosting for 2-3 minutes until it’s light, creamy, and smooth.

Frosting

When the cupcakes have cooled completely they can be frosted. Fill a piping bag fitted with a star tip with the frosting.

Take a cooled cupcake and pipe over a layer of frosting, then repeat with the remaining cupcakes. Decorate them with sprinkles if you like.

If you’re after a less-sweet frosting, try white chocolate swiss meringue buttercream!

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 –

• Strawberry cake filling
• Caramel sauce
• Chocolate hazelnut filling

More small-batch recipes

Try these small-batch treats next!

• Small-batch snickerdoodles
• Mini vanilla cake
• Sticky buns with pecans (yields 9)