Description
These Small Batch Vanilla Cupcakes are soft, buttery, and perfect when you want a quick dessert without making a full dozen. This easy recipe makes 6 tender vanilla cupcakes with creamy pink buttercream, making it a lovely small batch dessert, birthday treat, party food idea, simple baking recipe, cupcake recipe, easy dessert, and sweet snack for any day.
Ingredients
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 tablespoons sour cream, room temperature
2 tablespoons whole milk, room temperature
4 tablespoons unsalted butter, softened, for frosting
1 cup powdered sugar
1 teaspoon vanilla extract, for frosting
1 tablespoon heavy cream
1 pinch salt
1 small drop pink gel food coloring
2 tablespoons sprinkles
Instructions
1. Preheat the oven to 350°F and line 6 cups of a muffin pan with cupcake liners.
2. Whisk the flour, baking powder, and salt in a small bowl until evenly combined.
3. Beat the softened butter and granulated sugar in a medium bowl until pale and creamy.
4. Mix in the egg and vanilla extract until smooth, scraping the bowl as needed.
5. Stir in the sour cream and whole milk until blended.
6. Add the dry ingredients and mix gently until the batter is smooth with no dry streaks.
7. Divide the batter evenly between the 6 cupcake liners, filling each about two-thirds full.
8. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
10. Beat the frosting butter until creamy, then mix in powdered sugar, vanilla, heavy cream, salt, and pink food coloring until fluffy.
11. Pipe or spread the frosting over the cooled cupcakes and finish with sprinkles.
Notes
Use room-temperature ingredients so the batter blends smoothly and the cupcakes bake with a soft crumb.
Do not overmix after adding the flour, or the cupcakes may turn dense instead of tender.
Cool the cupcakes completely before frosting so the buttercream stays fluffy and holds its shape.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 245
- Sugar: 25g
- Sodium: 82mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 62mg
Keywords: Small Batch Vanilla Cupcakes, small batch dessert, vanilla cupcakes, easy dessert, cupcake recipe, birthday treat, simple baking recipe, sweet snack