Small Batch Vanilla Cupcakes
This Small Batch Vanilla Cupcakes recipe makes just six soft, fluffy, and perfectly sweet cupcakes. Easy to make in one bowl and topped with creamy vanilla cream cheese frosting, they’re perfect for small celebrations or satisfying a sweet craving!
Equipment
- 1 12 Cup Cupcake Tin
- 1 Hand Mixer
Ingredients
For the cupcakes:
- ½ cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup granulated sugar
- ¼ cup unsalted butter softened to room temperature
- 1 egg at room temperature
- ¼ cup buttermilk at room temperature
- 1 teaspoon vanilla bean paste or 1 ½ tsp vanilla extract
Cream Cheese Frosting:
- ½ cup full-fat cream cheese softened to room temperature
- ¼ cup unsalted butter softened to room temperature
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla bean paste or 1 tsp vanilla extract
- ¼ cup Heavy Cream Optional
Instructions
For the Cupcakes:
- Preheat the oven to 350F/180C. Line a 12 cup cupcake tin with 6 liners or 6 cup cupcake tin with liners.
- In a small bowl sift the cake flour, baking powder and salt into a large bowl then whisk together and set aside.
- Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the egg and vanilla bean paste. Then beat on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- Add the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the yoghurt and milk. Do not overmix the batter.
- Spoon batter evenly into the prepared pan, filling them about ⅔ full. Bake for about 20-22 minutes.
- Once baked, take them out of the cupcake pan and place them on a wire rack to cool completely
For The Cream Cheese Frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the confectioners’ sugar and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes.
- Keep the prepared frosting in the refrigerator until ready to use.
Assemble The Cupcakes:
- Transfer the cream cheese frosting to a piping bag and pipe a big dollop on top of each cupcake.
- Optionally top the cupcakes with sprinkles and enjoy!
Notes
- If the frosting feels too thick you can add a little bit of heavy cream to thin it out.
- Ensure the cupcakes are cooled completely before frosting.
- Be careful not to over-mix the cupcake batter. Only mix until you see no specs of flour in the batter.
- You can use a cupcake corer or a pairing knife to add a filling to the cupcake such as berry jam or lemon curd.
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