Small Batch Vanilla Cupcakes Recipe

Introduction

These small batch vanilla cupcakes are perfect when you’re craving just a few sweet treats without the hassle of making a big batch. Moist, flavorful, and topped with a smooth vanilla frosting, they’re easy to whip up anytime.

Ingredients

• 2 tablespoons salted butter, melted
• 2 ½ tablespoons sugar
• 1 egg white
• 1 ½ teaspoons vanilla extract
• 4 tablespoons self-rising flour
• 2 tablespoons heavy cream
• ½ cup powdered sugar, sifted
• 2 tablespoons salted butter, softened
• ¼ teaspoon vanilla extract
• ½ tablespoon heavy cream
• Candied sprinkles (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a cupcake pan with two liners.
2. Step 2: In a bowl, combine the melted butter, sugar, egg white, and vanilla extract. Stir in the self-rising flour and heavy cream until the batter is smooth and well mixed.
3. Step 3: Divide the batter evenly between the cupcake liners.
4. Step 4: Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool completely.
5. Step 5: In a small bowl, whisk together the sifted powdered sugar, softened butter, vanilla extract, and heavy cream until smooth and fluffy.
6. Step 6: Spread the frosting evenly over the cooled cupcakes and, if desired, top with candied sprinkles.

Tips & Variations

• Use homemade self-rising flour by combining 4 tablespoons all-purpose flour with 1/8 teaspoon baking powder and a pinch of salt if you don’t have self-rising flour on hand.
• For a richer flavor, swap the heavy cream in the batter with whole milk or buttermilk.
• Try adding a pinch of cinnamon or lemon zest to the batter for a twist on classic vanilla.
• Chill the frosting before spreading if it feels too soft; this helps with easier application.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days but allow them to come to room temperature before serving. The frosting may firm up slightly when chilled, so gently soften it if needed before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without a mixer?

Yes, this recipe can be made by hand using a whisk or spoon since it involves gentle mixing and folding rather than heavy creaming.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake—if it comes out clean or with a few moist crumbs, they are done. Baking too long may cause dryness.

Small Batch Vanilla Cupcakes Recipe

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★★★★★

4.4 from 150 reviews

This Small Batch Vanilla Cupcakes recipe yields a delightful few sweet treats perfect for intimate gatherings or when you crave fresh homemade cupcakes without leftovers. Featuring a tender vanilla-flavored cake topped with creamy vanilla frosting and optional candied sprinkles, these cupcakes are easy to prepare and bake in under 40 minutes.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 2 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 2 tablespoons salted butter (melted)
• 2 ½ tablespoons sugar
• 1 egg white
• 1 ½ teaspoons vanilla extract
• 4 tablespoons self-rising flour
• 2 tablespoons heavy cream

Frosting

• ½ cup powdered sugar (sifted)
• 2 tablespoons salted butter (softened)
• ¼ teaspoon vanilla extract
• ½ tablespoon heavy cream
• Candied sprinkles (optional)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with two cupcake liners to prevent sticking and ensure even baking.
2. Mix Batter Ingredients: In a mixing bowl, combine the melted butter, sugar, egg white, and vanilla extract. Stir well to incorporate all ingredients smoothly. Then, add the self-rising flour and heavy cream, mixing until just combined to form a smooth batter without overmixing.
3. Bake the Cupcakes: Divide the batter evenly between the prepared cupcake liners. Place them in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully cooked.
4. Prepare Frosting: While the cupcakes bake, mix the sifted powdered sugar, softened butter, vanilla extract, and heavy cream in a small bowl. Stir until the frosting is smooth and creamy, ready for spreading.
5. Cool and Frost: Once the cupcakes are baked, let them cool completely. Spread the prepared frosting evenly over each cupcake.
6. Add Sprinkles and Serve: Optionally, top the frosted cupcakes with candied sprinkles for a decorative and sweet finish. Serve and enjoy!

Notes

• To make self-rising flour at home, combine 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
• Ensure the egg white is at room temperature for better batter consistency and volume.
• Melted butter should be cooled slightly before mixing to avoid cooking the egg white prematurely.
• Sift powdered sugar before making frosting to achieve a smooth, lump-free texture.
• These cupcakes are best enjoyed the same day but can be stored in an airtight container for up to 2 days.

Keywords: vanilla cupcakes, small batch cupcakes, easy vanilla cupcakes, homemade cupcakes, vanilla frosting, quick dessert