Small Batch Vanilla Cupcakes
Discover the perfect recipe for small batch vanilla cupcakes, ideal for intimate celebrations. Soft, fluffy, and full of vanilla flavor.
Equipment
- 1 muffin tin with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 1/3 cup milk
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg to the butter mixture and beat until fully incorporated. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners and fill each liner two-thirds full with batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving
- Once cooled, frost with your favorite vanilla frosting and serve immediately for best taste.
Storage
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature before beginning. This helps the batter mix more evenly and contributes to a better crumb.
Ingredient Substitutions: For a dairy-free version, use plant-based milk and butter.
How to Serve: Frost with a simple vanilla buttercream or cream cheese frosting for a classic touch.
Storage & Freshness: Keep in an airtight container to maintain moisture.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.
Ingredient Substitutions: For a dairy-free version, use plant-based milk and butter.
How to Serve: Frost with a simple vanilla buttercream or cream cheese frosting for a classic touch.
Storage & Freshness: Keep in an airtight container to maintain moisture.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.