Small Batch Vanilla Cupcakes

5 from 4 votes

These small batch vanilla cupcakes are everything you love about a full recipe in smaller form! This small-batch vanilla cupcakes recipe are topped with a vanilla buttercream frosting! Perfect for small gatherings!

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 401kcal

Author: Heather Perine

Ingredients

For the vanilla cupcakes:

½ cup + ⅓ cup (105 g) all-purpose flour (spooned & leveled)
¼ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
½ cup (100 g) granulated sugar
¼ cup (57 g, ½ stick) unsalted butter, melted and slightly cooled
1 large egg white room temperature
2 Tablespoons (30 g) sour cream
6 Tablespoons (90 ml) milk
1 ½ teaspoons pure vanilla extract

Vanilla Frosting

10 Tablespoons (141 g) unsalted butter, softened to room temperature
1 ¼ cups (150 g) confectioners’ sugar
1 Tablespoon heavy cream
1 teaspoon pure vanilla extract

Instructions

Make vanilla cupcakes

Position a rack in the center of the oven and preheat oven to 350°F (177°C). Line 12-cup muffin pan with 7 cupcake liners. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. ½ cup + ⅓ cup (105 g) all-purpose flour ¼ teaspoon baking powder ⅛ teaspoon baking soda ¼ teaspoon salt
In a large whisk together the melted butter and sugar. The mixture will be gritty. ½ cup (100 g) granulated sugar ¼ cup (57 g, ½ stick) unsalted butter,
Whisk in egg whites, sour cream, milk, and vanilla extract until combined. 1 large egg white 2 Tablespoons (30 g) sour cream 6 Tablespoons (90 ml) milk 1 ½ teaspoons pure vanilla extract
Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
Divide batter among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

Make vanilla frosting

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 1-2 minutes until smooth and creamy. 10 Tablespoons (141 g) unsalted butter
Add confectioners’ sugar a little at a time. Beat until smooth and combined. 1 ¼ cups (150 g) confectioners’ sugar
Add heavy cream and vanilla extract with the mixer running on low speed. Increase to high speed and beat for 4-5 minutes until light and fluffy. 1 Tablespoon heavy cream 1 teaspoon pure vanilla extract
Frost cooled cupcakes (I used Wilton 1M piping tip). I like a generous pipe of frosting, so if you don’t use as much you will have leftover. You can store in the fridge for up to 7 days or freeze for 3 months. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7 days.

Notes

Storage: You can store these cupcake frosted in the fridge for up to 3 days, or unfrosted covered overnight in an airtight container. But when serving, if refrigerated with frosting, make sure to bring to room temperature as the frosting can harden and it’s like eating a stick of butter!
Freezing: Yes vanilla cupcakes freeze wonderfully. You can freeze cupcakes, frosted or unfrosted, for up to 3 months. Check out my post on how to freeze cupcakes.
Sour Cream: You can also use plain Greek yogurt or regular yogurt.
Milk: You can also usea non-dairy milk.
Frosting: I really recommend using heavy cream. You may use milk or half-and-half, but heavy cream will give the frosting a thicker creamier texture.

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