Small Batch Vanilla Cupcakes

Introduction

Ever find yourself craving just a few perfect, homemade cupcakes? This small-batch recipe is designed just for you, delivering six bakery-quality vanilla cupcakes with minimal fuss and no leftover batter. You get a light, tender crumb and a simple, silky buttercream that comes together in minutes.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6 cupcakes

Ingredients

• 1/4 cup whole milk
• 4 tablespoons unsalted butter (, cut into small pieces)
• 1/2 cup flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 6 tablespoons sugar
• 1 egg
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter (, softened)
• 1 cup powdered sugar
• 2 tablespoons whole cream or milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin pan with 6 paper liners.
2. In a small saucepan or microwave-safe bowl, gently heat the 1/4 cup milk and the 4 tablespoons of butter (cut into small pieces) until the butter is just melted. Stir and set aside to cool slightly.
3. In a medium bowl, whisk together the flour, baking powder, and sea salt.
4. In a separate bowl, whisk the sugar, egg, and vanilla extract until well combined and slightly pale.
5. While whisking, slowly stream the warm milk-butter mixture into the egg mixture until fully incorporated.
6. Add the dry ingredients to the wet ingredients and whisk gently until just smooth, being careful not to overmix.
7. Divide the batter evenly among the 6 prepared liners, filling each about 2/3 full.
8. Bake for 13-16 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
9. To make the buttercream: Using a hand mixer or whisk, beat the 4 tablespoons of softened butter until creamy. Gradually add the powdered sugar, beating until combined. Add the vanilla extract and 2 tablespoons of cream or milk. Beat on high for 2-3 minutes until light and fluffy. Spread or pipe onto cooled cupcakes.

Variations

1. Flavor-Infused Frosting: Add a swirl of lemon zest or a teaspoon of instant espresso powder to the buttercream for a different flavor profile.
2. Brown Butter Cupcakes: Brown the butter for the cake batter before adding it to the milk for a wonderfully nutty depth.
3. Simple Glaze: Skip the buttercream and make a thinner glaze with the powdered sugar and a little extra milk for a lighter, drizzled finish.
4. Cupcake Crumbs: Crumble one cupcake and sprinkle the crumbs over the frosted tops of the others for a fun, textured look.

Tips for Success

1. Ensure all ingredients, especially the egg and milk/butter mixture, are at room temperature or just warm to prevent the batter from seizing.
2. For perfectly flat cupcake tops, try not to open the oven door during the first 12 minutes of baking.
3. Soften the butter for the frosting properly; it should yield to gentle pressure but still hold its shape for the best, fluffiest texture.

Storage & Reheating

FAQ

Can I use salted butter?

It’s not recommended, as the recipe uses fine sea salt for precise control. Using salted butter could make the cupcakes taste too salty.

Can I make this recipe dairy-free?

Yes, you can substitute the milk and butter with your favorite plant-based alternatives (like almond milk and vegan butter), though the texture and flavor may vary slightly.

My frosting seems too thin/thick. What can I do?

If too thin, add a bit more powdered sugar, 1 tablespoon at a time. If too thick, add more cream or milk, 1 teaspoon at a time, until you reach your desired consistency.

Why do my cupcakes have a dense, gummy texture?

This is likely from overmixing the batter after adding the flour, which develops too much gluten. Mix only until just combined for a tender crumb.

I only have a 12-cup muffin pan. Will that work?

Absolutely! Just fill every other cavity with batter to ensure even heat circulation and proper rising.

Can I double this recipe?

Yes, you can double all ingredients exactly to make a dozen cupcakes. Baking time may need a slight increase of 1-2 minutes.