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    Home » Recipes » Cakes & Cupcakes

    Small Batch Vanilla Cupcakes

    Published: Aug 31, 2022 by brooke · This post may contain affiliate links · 1 Comment

    119 shares
    Jump to Recipe

    Small batch vanilla cupcakes gives you 6 perfectly moist and tender vanilla cupcakes, topped with a sweet vanilla buttercream.

    6 small batch vanilla cupcakes in a little tray.

    These small batch vanilla cupcakes are perfect for when a craving hits and you don't want to make a huge amount of cupcakes, or maybe it's a birthday and you aren't celebrating with a crowd. No matter the reason, you're going to love how quick and simple these are.

    If you're looking for other recipes without chocolate you should try my sprinkle sugar cookies, my lemon bars with a graham cracker crust, or my peach cobbler pound cake.

    a bite taken out of a cupcake to see inside.

    WHY YOU WILL LOVE THESE

    SMALL BATCH- This recipe only makes 6 cupcakes where most recipes make 24.

    BASIC INGREDIENTS- Only staple kitchen ingredients are required.

    SO SOFT- The texture of these cupcakes is so soft and tender with a creamy frosting.

    INGREDIENT NOTES

    • Cake Flour- This will help the cupcakes have a softer crumb, but all-purpose can also be used.
    • Butter- Allow the butter to be room temperature before starting.
    • Egg- Allow the egg to be room temperature before starting.
    • Vanilla- I like to use a high quality vanilla or vanilla paste since vanilla is the star flavor.
    • Buttermilk- Allow the buttermilk to get to room temperature before starting. You can sub regular milk if needed.
    Ingredients needed to make small batch vanilla cupcakes.

    STEP BY STEP INSTRUCTIONS

    To make the cupcakes:

    STEP ONE: Preheat the oven to 350 F. Line a muffin tin with 6 cupcake liners, or spray with cooking spray.

    STEP TWO: In a small bowl whisk together flour, baking powder and salt. Set aside.

    STEP THREE: In a medium bowl beat butter, sugar, egg and vanilla for 2-3 minutes, or until light and fluffy.

    Butter, sugar, egg and vanilla mixed.
    adding dry ingredients.
    batter before putting in the cupcake liners.

    STEP FOUR: Mix half of the flour mixture into the wet batter, then the buttermilk, finishing off with the remaining half of the flour mixture. Be sure not to overmix.

    STEP FIVE: Scoop 3-4 tablespoon of batter into cupcake liners. Bake for 14-17 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool while you make the frosting.

    cupcake batter in liners.
    small batch vanilla cupcakes after baking.

    To make the buttercream:

    STEP ONE: In a medium mixing bowl beat together butter, powdered sugar, vanilla salt and cream. Once its all smooth and creamy, frost cupcakes. Top with sprinkles if desired.

    putting frosting on the small batch vanilla cupcakes.
    cupcakes topped with sprinkles.

    EXPERT BAKING TIPS

    Cupcakes will have the best results if made with room temperature ingredients. I like to pull my egg, buttermilk, and butter out of the fridge an hour or two before I start baking.

    You may need to add more or less powdered sugar and milk to get the desired consistency for the buttercream.

    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

    FAQ

    How do I know if my cupcakes are done baking?

    To check if a cupcake is done baking simply stick a toothpick inside. If it comes out dry it is done baking, if it's still wet put them back in for a few minutes and test again.

    Why did my cupcakes sink in the middle?

    Cupcakes can sink in the middle from either over mixing the batter, or from not being done baking. Make sure that once you had the dry ingredients you only beat until all of it is mixed together.

    Can I double this to make more cupcakes?

    Yes, you can double this recipe and make 12 cupcakes baked in a 12 cup tin. You will need to add a few minutes onto the baking time.

    side view of 6 small batch vanilla cupcakes.

    STORING AND FREEZING

    Small batch vanilla cupcakes should be stored in an airtight container, and will remain fresh for 2-3 days if kept at room temperature. Storing them in the fridge will dry out the cake quicker.

    FREEZING

    Cupcakes can be stored in an airtight container in the freezer for 2-3 months. Just allow them to come to room temperature before eating. You could also store any leftover frosting that you have in a ziplock bag for future use.

    small batch vanilla cupcakes laying down and sitting in different directions to see all angles.

    OTHER SMALL BATCH RECIPES TO TRY

    Small Batch Peanut Butter Cookies

    Small Batch Chocolate Cupcakes

    Brown Butter Coffee Toffee Cookies

    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do. 

    And please make sure to leave a star review below!

    6 small batch vanilla cupcakes in a little tray.

    Small Batch Vanilla Cupcakes

    brooke
    Small batch vanilla cupcakes gives you 6 perfectly moist and tender vanilla cupcakes topped with a sweet vanilla buttercream.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 14 minutes mins
    Total Time 29 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 6
    Calories 326 kcal

    Ingredients
     
     

    Vanilla Cupcakes:

    • 10 tablespoon cake flour or all-purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ cup butter room temperature
    • 6 tablespoon granulated sugar
    • 1 large egg room temperature
    • 1 teaspoon vanilla
    • ⅓ cup buttermilk room temperature

    Vanilla Buttercream:

    • ¼ cup butter room temperature
    • 1 cup powdered sugar
    • 1 teaspoon vanilla or vanilla paste
    • pinch of salt
    • 1-2 tablespoon cream or milk

    Instructions
     

    To make the cupcakes:

    • Preheat the oven to 350 F. Line a muffin tin with 6 cupcake liners, or spray with cooking spray.
    • In a small bowl whisk together flour, baking powder and salt. Set aside.
    • In a medium bowl beat butter, sugar, egg and vanilla for 2-3 minutes, or until light and fluffy.
    • Mix half of the flour mixture into the wet batter, then the buttermilk, finishing off with the remaining half of the flour mixture. Be sure not to overmix.
    • Scoop 3-4 tablespoon of batter into cupcake liners. Bake for 14-17 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool while you make the frosting.

    To make the vanilla buttercream:

    • In a medium mixing bowl beat together butter, powdered sugar, vanilla salt and cream. Once its all smooth and creamy, frost cupcakes. Top with sprinkles if desired.

    Notes

    Cupcakes will have the best results if made with room temperature ingredients. I like to pull my egg, buttermilk, and butter out of the fridge an hour or two before I start baking.
    You may need to add more or less powdered sugar and milk to get the desired consistency for the buttercream.
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

    Nutrition

    Calories: 326kcalCarbohydrates: 41gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 73mgSodium: 281mgPotassium: 51mgFiber: 0.3gSugar: 32gVitamin A: 544IUCalcium: 49mgIron: 0.3mg
    Keyword small batch, Small batch vanilla cupcakes, vanilla buttercream, vanilla cupcakes
    Tried this recipe?Let us know how it was!

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    Comments

    1. Hunter

      October 09, 2022 at 12:31 pm

      5 stars
      The yummiest vanilla cupcakes that aren’t overly sweet with the BEST (& easiest) buttercream frosting ever! Made a few batches of these for my daughter’s first birthday and they were a huge hit!

      Reply

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