Small-Batch Vanilla Cupcakes

Small-Batch Vanilla Cupcakes

from justsotasty.com
Dessert
48 min
455 kcal / serving

This small-batch vanilla cupcake recipe makes 6 perfect cupcakes. They're moist, tender and won't leave any leftovers.

Ingredients

  • 1 largeegg
  • ⅓ cupwhite sugar (i prefer caster/super fine sugar)
  • ⅝ cupall-purpose flour* (measured correctly)
  • ¾ teaspoonbaking powder
  • ⅛ teaspoonsalt (a small pinch)
  • 3 tablespoonsunsalted butter
  • ¼ cupwhole milk (2% works too)
  • ½ teaspoonvanilla extract
  • ½ cupunsalted butter (softened to room temperature)
  • 2 cupspowdered sugar (a little more or less to taste)
  • ⅛ teaspoonsalt (a small pinch)
  • ½ teaspoonvanilla extract
  • 1 tablespoonsmilk or cream

Directions

Vanilla cupcakes

  1. 1

    Preheat the oven to 350F degrees (180C). If your oven is a convection oven, be sure that the temperature is reduced to 325F (160C) degrees (some convection ovens to this automatically).

  2. 2

    Line the 6 middle cavities of a regular-sized muffin tin with muffin papers.

  3. 3

    In a medium bowl using a hand-held electric mixer, beat the egg and sugar for about 5 minutes or until the mixture is very pale in color and has significantly increased in volume.

  4. 4

    Sprinkle the flour, baking powder and salt over the eggs and gently whisk in the dry ingredients.

  5. 5

    Add the butter and milk to a liquid measuring cup. Microwave in 30-second increments until the butter is melted. Whisk in the vanilla extract.

  6. 6

    Whisk the warm milk mixture into the batter until smooth.

  7. 7

    Spoon the batter into the cupcake liners filling each about 2/3 to 3/4 full. You should end up with 6 cupcakes.

  8. 8

    Bake in the preheated oven for 18-20 minutes or until the tops look set and are slightly firm/springy to the touch, or an inserted toothpick comes out clean.

  9. 9

    Cool the cupcakes for 10 minutes in the pan, then remove from the pan and continue cooling on a cooling rack.

Frosting

  1. 1

    In a small bowl, beat the butter until smooth.

  2. 2

    Add in the salt and vanilla extract. Starting with the mixer on low speed, beat in 1 cup powdered sugar.

  3. 3

    Mix in the rest of the powdered sugar about 1/2 cup at a time, alternating with a tablespoon of milk or cream until the desired sweetness and thickness is reached. Optionally, mix in a few drops of food coloring.

  4. 4

    Either frost the cupcakes with a knife, or transfer the frosting to a piping bag and frost. I used a piping bag and a 1M tip.