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–+ servings
6 small batch vanilla cupcakes in a little tray.

Small Batch Vanilla Cupcakes

Brooke Homec
Small batch vanilla cupcakes gives you 6 perfectly moist and tender vanilla cupcakes topped with a sweet vanilla buttercream.
5 from 20 votes
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Dessert, Snack
Cuisine American
Servings 6
Calories 326 kcal

Ingredients
 

Vanilla Cupcakes:

  • 10 tablespoon (87 g) cake flour or all-purpose flour
  • ½ teaspoon (0.5 teaspoon) baking powder
  • ¼ teaspoon (0.25 teaspoon) salt
  • ¼ cup (56.75 g) butter room temperature
  • 6 tablespoon (72 g) granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla
  • ⅓ cup (80 g) buttermilk room temperature

Vanilla Buttercream:

  • ¼ cup (56.75 g) butter room temperature
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla or vanilla paste
  • pinch of salt
  • 1-2 tablespoon (1 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
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