Small Batch Vanilla Cupcakes

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These Small Batch Vanilla Cupcakes make 6 perfectly moist and fluffy cupcakes along with a small batch of vanilla buttercream!

Small Batch Vanilla Cupcakes with vanilla buttercream

This recipe is great for a small party or whenever you’re craving something sweet! This recipe comes together in just 30 minutes and yields six perfectly moist and fluffy cupcakes along with a small batch of vanilla buttercream to decorate them with. For more small batch cupcakes try my Small Batch Chocolate Cupcakes or Small Batch Red Velvet Cupcakes!

Ingredient Breakdown

Cake flour – this gives the cupcakes structure.

Baking powder – necessary to help the cupcakes rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar – provides sweetness and texture.

Vegetable oil – adds moisture and tenderizes cupcakes.

Egg – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Buttermilk – adds flavor and moisture.

Small Batch Vanilla Cupcakes with vanilla buttercream

How To Make Small Batch Vanilla Cupcakes

1. Make the Vanilla Cupcakes: In a small bowl combine the cake flour, baking powder and salt.

2. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy then add the vegetable oil. Mix in the egg and vanilla extract until just combined.

3. Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.

4. Evenly divide the cupcake batter between 6 cupcake liners then bake at 350°F for 15 minutes or until a toothpick comes out clean.

Small Batch Vanilla Cupcakes in a cupcake pan

5. Make the Vanilla Buttercream: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.

6. Add confectioners’ sugar and mix on low until combined.

7. Add vanilla extract and heavy cream or milk then beat until fluffy. Add salt to taste. Decorate cooled cupcakes as desired. Store Small Batch Vanilla cupcakes in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.

Pro Tips For Small Batch Vanilla Cupcakes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the cupcake batter otherwise it will develop too much gluten and be dense/gummy!
  • Do not over fill your cupcake liners. Only fill them 3/4 full. I love this cookie scoop because it fills them with the perfect amount of batter!
  • Wait until the cupcakes are COMPLETELY COOLED before frosting otherwise the buttercream will melt and slide off.

My Favorite Cupcake Tools

More small Batch Recipes You’ll Love

Small Batch Vanilla Cupcakes with vanilla buttercream

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 2 votes

Small Batch Vanilla Cupcakes

These Small Batch Vanilla Cupcakes make 6 perfectly moist and fluffy cupcakes along with a small batch of vanilla buttercream!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 cupcakes
Calories 311kcal
Author Maria Azzarelli

Equipment

  • Stand mixer or hand mixer
  • Cupcake pan

Ingredients

Vanilla Cupcakes

  • 70 g (2/3 cup) cake flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 75 g (1/4 cup + 2 tbsp) granulated sugar
  • 28 g (2 tbsp) unsalted butter, softened
  • 15 g (1 tbsp) vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 60 g (1/4 cup) buttermilk

Vanilla Buttercream

  • 56 g (4 tbsp) unsalted butter, softened
  • 120 g (1 cup) confectioners' sugar
  • 2 tsp heavy cream or milk
  • ½ tsp vanilla extract
  • salt, to taste

Instructions

Vanilla Cupcakes

  • Preheat the oven to 350°F and line a cupcake pan with six paper liners.
  • In a small bowl combine the cake flour, baking powder and salt.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy then add the vegetable oil. Mix in the egg and vanilla extract until just combined.
  • Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.
  • Evenly divide the cupcake batter between 6 cupcake liners then bake for 15 minutes or until a toothpick comes out clean.

Vanilla Cupcakes

  • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.
  • Add confectioners' sugar and mix on low until combined.
  • Add vanilla extract and heavy cream or milk then beat until fluffy. Add salt to taste. Decorate cooled cupcakes as desired.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Store Small Batch Vanilla cupcakes in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 311kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 156mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 33g | Vitamin A: 409IU | Calcium: 43mg | Iron: 0.3mg

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