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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/small-batch-vanilla-cupcakes-recipe/