This Small Batch Vanilla Cupcakes recipe makes 6 moist and delicious cupcakes that are topped with a simple vanilla buttercream frosting. They're perfect for birthdays, welcome-to-the-neighborhood gifts, or just a fun after dinner treat for the family!
Adjust your oven rack to the 2nd level position (just above center). Preheat your oven to 350ºF and line a cupcake tin with 6 cupcake liners. I placed mine in the middle section of the tin, but you can also space them out if you'd like.
Using your hand-held mixer or stand mixer fitted with a paddle attachment, mix together the all-purpose flour, baking powder, salt, unsalted butter, granulated sugar and egg on medium-high speed until well blended (about 1 minute). Scrape down the sides of the bowl as needed.
⅔ cup All-Purpose Flour, ½ teaspoon Baking Powder, ⅛ teaspoon Salt, ¼ cup Unsalted Butter, ⅓ cup Granulated Sugar, 1 Large Egg
Add in the vanilla bean paste and milk, and mix until just combined (about 30 seconds). The batter should be easily scoopable and on the thinner side, but not runny.
½ teaspoon Vanilla Bean Paste or Vanilla Extract, ¼ cup Whole Milk
Using a medium-size cookie scoop (or a serving spoon and regular size spoon), evenly divide the batter into the cupcake liners.
Bake for 18-20 minutes at 350ºF. They should be a nice golden yellow color with a slight dome to the top.
Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before frosting.
vanilla buttercream frosting
Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (about 1-2 minutes).
4 tablespoons Unsalted Butter
Reduce the mixer speed to low and add in the sifted powdered sugar, heavy whipping cream, vanilla extract, and salt, mixing until fully combined. Scrape down the sides of the bowl as needed.
1 cup Powdered Sugar, 1 tablespoon Heavy Whipping Cream, ¼ teaspoon Vanilla Extract, ⅛ teaspoon Salt
Fill a medium size piping bag fitted with the Wilton 1A piping tip (or one of your choosing) and pipe the frosting onto each cooled cupcake.
Top with sparkling sugar, berries, sprinkles, or other toppings of your choosing!
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Notes
In place of vanilla bean paste, you can use the same amount of vanilla extract.
Be careful not to over-mix the cupcake batter. Meaning stop mixing once the dry ingredients are no longer visible and mixed into the batter.
Let the cupcakes cool in the tin for only 5-10 minutes. Then transfer them to a cooling rack to cool them completely.
Wait until the vanilla cupcakes have cooled before adding frosting.
I used the Wilton 1A decorating tip with a medium-sized piping bag to pipe the vanilla buttercream.
I used King Arthur Flour's sparkling sugar and fresh blueberries, raspberries, and blackberries for toppings. You can also use sprinkles, crushed cookie crumbs, and chocolate syrup, just to name a few!
The vanilla buttercream frosting recipe makes just enough for this small batch of vanilla cupcakes recipe using the Wilton 1A piping tip.
If you or the recipient of your cupcakes isn't a big frosting fan, you can probably half this—skipping the piping as well—and still be okay!