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This Small-batch Vanilla Cupcakes recipe makes six fabulous moist vanilla cupcakes topped with a quick and easy American buttercream frosting.

Small-batch Vanilla Cupcakes

This Small-batch Vanilla Cupcakes recipe makes six fabulous moist vanilla cupcakes topped with a quick and easy American buttercream frosting.

Course Dessert
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 1 hour
Servings 6 cupcakes
Calories 285 kcal
Author Tracy

Ingredients

Special Equipment

Small-batch Vanilla Cupcakes

  • 3 tablespoons (1.5oz) unsalted butter softened
  • 1/4 cup and 3 tablespoons (87g) granulated sugar
  • 1 large egg white
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour measured using the spoon and sweep method and divided
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup and 1 tablespoon milk any percentage

Vanilla Buttercream

  • 4 tablespoons (2oz) unsalted butter softened
  • 1 cup (120g) powdered sugar sifted
  • 1 teaspoon to 1 tablespoon milk or cream
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Sprinkles optional

Instructions

Small-batch Vanilla Cupcakes

  1. Preheat your oven to 375°F and line your cupcake pan with 6 liners.
  2. In a medium bowl combine butter and sugar and using a handheld electric mixer, cream together until light and fluffy, 1 to 2 minutes.
  3. Add egg white and vanilla. Beat on medium until smooth.
  4. Add 1/4 cup (30g) of the flour, baking powder, and salt. And mix on low until incorporated.
  5. Mix in milk on low. Add remaining 1/4 cup of flour and mix on medium until well-mixed and smooth. Divide batter between prepared cupcake cups, filling just under 2/3 full. This should make exactly 6 cupcakes. Bake for 17 to 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean or with just a couple dry crumbs.
  6. Transfer to a cooling rack when the cupcakes are cool enough to handle and cool completely before frosting.

Vanilla Buttercream

  1. In a medium bowl, combine butter, powdered sugar, milk or cream, vanilla, and salt. Beat until frosting comes together, adding milk by the 1/2 teaspoon as necessary.
  2. Transfer frosting to a piping bag and pipe over cupcakes or use a knife to spread frosting. Top with sprinkles if desired, and enjoy!