Small Batch Vanilla Cupcakes

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

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.

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.

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.

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.

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.

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

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.

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. 

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