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Small Batch Vanilla Cupcakes

Deliciously moist Small Batch Vanilla Cupcakes, topped with fluffy vanilla buttercream, perfect for satisfying sweet cravings without the guilt of excess.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened Opt for high-quality European-style butter for better flavor.
  • 1/2 cup granulated sugar Consider swapping for monk fruit to reduce calories.
  • 1 large egg Can be substituted with 1/4 cup unsweetened applesauce for a vegan option.
  • 1/2 teaspoon vanilla extract Use pure vanilla extract for best results.
  • 1/4 cup milk Can substitute with non-dairy milk.
For the Frosting
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk Adjust based on desired consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, and salt until combined.
Mixing the Batter
  1. In another bowl, cream the softened butter and granulated sugar until light and fluffy, resembling clouds.
  2. Add the egg and vanilla extract to the butter mixture and mix until combined.
  3. Gradually add the dry ingredients to the wet mixture, alternating with milk, whisking until just combined.
  4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Baking
  1. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cupcakes are baking, prepare the frosting by beating together the softened butter, powdered sugar, vanilla extract, and enough milk to reach your desired consistency.
  2. Once the cupcakes are completely cool, frost them generously with the vanilla buttercream.

Notes

Serve with fresh berries or edible flowers. Store in an airtight container at room temperature for up to 3 days.