Small Batch Vanilla Cupcakes Recipes

SMALL BATCH VANILLA CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line muffin tin with 6 cupcake liners.
• Heat milk in a microwave safe bowl for 30 seconds. Add chopped butter and stir. Allow to sit for 2-3 minutes so the butter further softens.
• While milk and butter rests, sift together flour, baking powder and fine sea salt. Set aside.
• Add sugar, vanilla and a lightly beaten egg to the milk mixture. Stir well, mixture will be lumpy.
• Add dry ingredients and blend until you no longer see streaks of butter, about 50-ish strokes.
• Equally divide cupcake batter into 6 muffin liners.
• Bake for 14-16 minutes or until they pass the toothpick test. Remove and allow to cool fully.
• When cool, frost and decorate as desired.
• If you've tried this recipe, make sure to come back and let us know how it was!
• In a small bowl, mix together softened unsalted butter and powdered sugar.
• Add 2 tablespoons cream or milk, or more, until frosting is spreadable.

SMALL BATCH VANILLA CUPCAKES

Steps:

• Preheat oven to 350F. Line a cupcake pan with 6 liners.
• In a medium bowl, sift together the flour and cornstarch then stir in baking powder and salt.
• In a large mixing bowl (with the paddle attachment if using a stand mixer), beat together the sugar and butter until light and creamy, about 1-2 minutes.
• Scrape down the bowl then beat in the egg and vanilla for 1 minute.
• Add the flour mixture alternately with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
• Transfer the batter to the cupcake liners, filling about halfway full. Bake 18-20 minutes or until a toothpick inserted in the middle is clean. Cool for about 15 minutes then transfer cupcakes to a wire rack to finish cooling.
• Once cool, decorate with frosting of choice.If using buttercream, store at room temperature for up to 3 days or in the refrigerator for up to 1 week.If using cream cheese frosting, store in the refrigerator for up to 1 week. Let them sit at room temperature for about 15-30 minutes before serving to get rid of the chill.

SMALL-BATCH VANILLA CUPCAKES

Steps:

• Preheat your oven to 350 F and place 4 cupcake liners in a cupcake tin. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, cream together the butter and sugar until light and fluffy.
• Scrape the sides of the bowl and stir in the egg, beating until well incorporated.
• In another bowl, sift together the flour, salt, and baking powder.
• Combine the milk and vanilla extract in a measuring cup.
• Add half the dry mixture to the butter and sugar, stirring on low speed or folding in by hand until no dry flour remains. Scrape the bowl.
• Stir in all the milk and vanilla extract. Scrape the bowl. Add the rest of the flour and stir until just incorporated.
• Divide the batter evenly between your cupcake liners. Each liner will be about 2/3 full.
• Bake for 18-20 minutes until a tester comes out clean and the center of the cupcake just bounces back when touched.
• Remove from the oven and allow to set in the pan for a few minutes before transferring to a wire rack to cool completely.
• While the cupcakes are cooling, make the frosting.
• In a clean mixing bowl, beat together the softened butter, powdered sugar, vanilla, and salt (if using). Start on low speed and slowly work your way up to high speed. Beat until light and creamy. Add food coloring if desired.
• Use the frosting to top the completely cooled cupcakes, add sprinkles if desired. Enjoy!
• Leftover cupcakes can be stored in an airtight container on the counter 2 days, or in the refrigerator up to one week.

SMALL BATCH VANILLA CUPCAKES WITH STRAWBERRY BUTTERCREAM

Steps:

• Preheat your oven to 350°F and prepare 1 muffin/cupcake pan with oil or cupcake liners. If using a cupcake pan with 12 wells, prepare the middle 6 wells and one side, middle well.
• In a stand mixer beat your butter and sugar for about 2 minutes on a medium speed with a paddle attachment, until fluffy. crape sides of bowl as needed.
• Add in your egg whites until thoroughly combined. Scrape down sides of bowls. Then add your vanilla and mix until combined.
• In a medium-large mixing bowl mix your dry ingredients for the cake and mix (flour, baking flour and soda, salt).
• In 2 batches add in your dry mixture into the wet mixture on a lower speed, alternating with 1 batch of your yogurt. 1/2 dry ingredients, the yogurt, 1/2 dry ingredients. Don't over mix.
• Scoop batter evenly into 7 cupcake liners/wells. Lightly slam the cake pans on the counter to try to get rid of any major air bubbles. Fill up the remaining 5 outer wells with 1 Tbsp of water.
• Bake for about 17-19 minutes. Check with a toothpick until clean. Pull cupcake pan out of the oven and let the cupcakes cook in the pan for about 10-15 minutes. Then remove cupcakes onto a cooling rack until cooled to room temperature.
• Using your mixer and the paddle attachment again, whip the butter for 8 minutes on medium speed. Scrape sides of the bowl every 1-2 minutes or as needed. The butter will become very creamy! Add in the vanilla until combined.
• While butter is mixing, pulverize freeze dried strawberries in a blender or food processor until large chunks are gone. Mine took about 60 seconds.
• Sift the powdered sugar into a separate bowl. Then sift 3-4 Tbsp of strawberry dust into that same bowl. Mix gently, it won't fully incorporate since they are different textures.
• Add the powdered sugar strawberry mixture into the butter in 2 batches. Go slowly until incorporated, scraping sides of bowl as needed, then mix on medium for 1 additional minute. The frosting should become very light and fluffy.
• Add in milk ½ Tbsp at a time and incorporate. You might find you need a little less milk or a tad bit more milk to get the right consistency for your preference of piping.
• Place frosting into a piping bag and use your favorite tip.
• Take a cooled cupcake and pipe frosting on top of each cupcake.
• Decorate as desired. You can add full strawberries, sliced strawberries, sprinkles, edible glitter, or powdered sugar.

EGGLESS VANILLA CUPCAKES

Steps:

• Preheat the oven to 160 C. Line 5 muffin moulds with liners. You can also make an even 4 cupcakes with this recipe, but I found they rose a little too much and the domed tops were harder to frost. Dividing the batter into 5 moulds produced flatter tops.
• In a mixing bowl, whisk together the yoghurt, sugar and vanilla until smooth.
• In a small saucepan on low heat, combine the milk and butter. Heat till the butter has melted and the mixture is hot but not boiling. Set aside to cool slightly.
• Now into the mixing bowl with the yoghurt, sift in the flour, baking powder, baking soda and salt, if using. Fold gently to combine.
• Gradually pour in the hot milk and butter mixture, whisking as you go (a balloon whisk is great here), till no lumps remain. Do not over beat or mix too vigorously. The batter is fairly runny.
• Pour the batter into the 5 moulds, filling them about 2/3rds of the way. Bake for 20 minutes until they have risen, lightly browned on the top, feel springy to the touch and a toothpick poked in the center comes out clean.
• Set aside to cool completely before frosting.
• To make the frosting, beat the butter and cream cheese with a hand mixer on medium speed, until smooth and creamy. Add the vanilla and sift in the icing sugar. Beat again till combined, then briefly beat in the cream, if using. The frosting is not super thick (you could add sugar if you want to thicken it further), so if you're working in a warm kitchen, place it in the fridge for 15 minutes to firm up a little, making sure it's still a spreadable consistency.
• Spoon the frosting on top of each cupcake and use a blunt knife to smoothen it. There's a generous amount on each :) Finish with sprinkles and eat immediately!
• Store in the fridge for 4 to 5 days. Allow the cupcakes to soften for about 30 minutes at room temperature for the best texture. Happy baking!

MOIST VANILLA CUPCAKE RECIPE

Steps:

• Begin by preheating the oven to 350°F / 175°C and line a muffin pan.
• Whisk 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder and 1/2 tsp salt together into a large bowl.
• Make a well in the middle of the dry ingredients and add 1/2 cup of buttermilk, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp vanilla extract into the opening. Whisk the wet ingredients together, then whisk them into the dry ingredients. Mix until the batter is smooth.
• Fill the cupcake liners about 2/3 of the way full. Bake for 18-20 minutes or until a toothpick comes out clean.
• Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into the freezer for about 30 minutes.
• Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a paddle attachment until smooth.
• Mix in 1 1/2 tsp vanilla extract and 1/4 tsp fine salt on a low speed.
• Slowly mix in 1 1/2 cups of powdered sugar on a low speed. Halfway through add 1 Tbsp of heavy cream to make the frosting easier to mix.
• Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
• Place the buttercream in a piping bag fit with your favorite frosting tip, and pipe large swirls onto the fully cooled cupcakes.
• Decorate as desired, then enjoy!