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small batch vanilla cupcakes
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Small Batch Vanilla Cupcake Recipe

4.62 from 70 votes
prep 20 minutes
cook 17 minutes
Additional Time 30 minutes
total 1 hour 7 minutes
Serves 6 cupcakes
Super easy, quick and delicious small batch vanilla cupcakes with vanilla buttercream frosting.
Author: Bernice Baran
Servings 6 cupcakes

Ingredients

Vanilla Cupcakes

  • 3/4 cup (86g) cake flour, spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (56g) butter, melted
  • 1 large, 30g egg white, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (59mL) whole milk, room temperature
  • 1/4 cup (56g) sour cream

Vanilla Buttercream

  • 1/2 cup (113g) unsalted butter, room temperature
  • 2 cup (240g) powdered sugar, spooned and leveled
  • 1-2 tsp vanilla extract, or paste
  • 2-4 Tbsp (30-60mL) heavy whipping cream, room temperature

Method

Vanilla Cupcakes

  1. Preheat the oven to 350F/177C convection (325F/163C conventional) and line 6 muffin tins with cupcake liners (preferably a light colored pan).
  2. In a medium bowl, whisk together the cake flour, baking powder, salt and sugar.
    3/4 cup (86g) cake flour spooned and leveled, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup (100g) granulated sugar
  3. Add the melted butter to the dry ingredients and whisk together until it's combined. Add the egg white and vanilla extract and mix until they're fully combined and then add the milk and sour cream.
    1/4 cup (56g) butter melted, 1 large 30g egg white, room temperature, 1 tsp vanilla extract, 1/4 cup (59mL) whole milk room temperature, 1/4 cup (56g) sour cream
  4. Mix just until the cupcake batter is smooth and then fill each cupcake liner about 2/3-3/4 full. Bake for 16-18 minutes. When you press on the center of the cupcake it should spring back.
  5. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.

Vanilla Buttercream

  1. Place the butter in the bowl of a stand mixer, fitted with a paddle attachment. Beat the butter for about five minutes, scraping the bottom and sides of the bowl halfway through.
    1/2 cup (113g) unsalted butter room temperature
  2. Add the powdered sugar and vanilla extract and beat the frosting for another 5 minutes, scraping the bottom and sides of the bowl halfway through.
    2 cup (240g) powdered sugar spooned and leveled, 1-2 tsp vanilla extract or paste
  3. Add the heavy whipping cream and beat the frosting until it's well combined. Pipe onto cooled cupcakes.
    2-4 Tbsp (30-60mL) heavy whipping cream room temperature

Notes

*the vanilla cupcake recipe was designed to stay pale so don't look for a golden brown color when it's finished baking.

Nutrition

Serving: 1gCalories: 548kcalCarbohydrates: 60gProtein: 4gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 121mgSodium: 267mgSugar: 45g
Course: Cakes
Cuisine: American
Keyword: small batch cupcakes, vanilla buttercream, vanilla cupcakes, white cupcakes