This small batch vanilla cupcake recipe makes six fluffy & moist vanilla cupcakes with a light & smooth vanilla buttercream. They are a great addition to any dessert table, ideal for small get togethers, or the perfect weekend baking project.
Nothing beats a quality vanilla cupcake when done right. The cake should be super soft & fluffy with incredible vanilla flavor. And the vanilla buttercream should perfectly complement the cake - not too sweet but just sweet enough.
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Why you will love this vanilla cupcake recipe
- Small batch recipe. This recipe makes 6 cupcakes, so it is a great addition to any dessert table, ideal for small get togethers, or the perfect weekend baking project.
- Easy to make. This is a rather simple recipe - the cupcakes & buttercream are quick to whip up, and the cupcakes only need about 15 minutes in the oven.
- Yummy vanilla flavor. This recipe isn't boring just because it's vanilla flavored! When good quality vanilla is used, it makes for a flavorful, warm, and delightful treat.
Ingredient notes
- All purpose flour: all purpose flour yields the perfect soft and tender crumb.
- Baking soda: the leavening agent used to ensure a tall & fluffy cupcake.
- Unsalted butter: one of the key fats in the cupcakes, resulting in a buttery flavor & soft texture. Unsalted butter is also used in the buttercream.
- Vegetable oil: vegetable oil or another neutral oil can be used. Oil helps with a moist cupcake texture.
- Sugar: granulated sugar is used in the cupcakes for sweetness and flavor. We also use powdered sugar in the buttercream.
- Eggs: acts as a binding agent for the cupcakes.
- Vanilla extract: good quality vanilla extract is critical for the vanilla flavor to shine!
- Whole milk: milk is used to thin the batter out. A little milk may also be needed in the buttercream to reach desired consistency.
Steps
- Whisk dry ingredients. Whisk together the flour, baking soda, and salt.
- Beat wet ingredients. Beat together the butter and oil until combined. Add the granulated sugar and beat until combined. Add the egg and mix. Add the vanilla extract and mix.
- Combine. With the mixer on low, add the dry ingredients to the wet ingredients and mix until almost combined. Stream in the milk while the mixer is on low until smooth and combined.
- Bake. Separate the cupcake batter evenly into 6 cupcake cups. Bake for 15-17 minutes until a toothpick inserted into the center of the cake comes out clean.
- Make the vanilla buttercream. While the cupcakes are cooling, make the buttercream. Beat the butter by itself until creamy, then add the powdered sugar, salt, vanilla extract, and milk. Beat until well combined & smooth.
- Frost. Once the cupcakes are completely cool, frost the cupcakes and enjoy!
FAQ
This is likely from over-measuring the flour. Use a kitchen scale to accurately measure the flour, otherwise, use the spoon & level method to ensure you are not over-packing the measuring cup.
Absolutely! Once the cupcakes are cool, wrap each individual cupcake tightly in plastic wrap to preserve freshness. Store in the fridge (or freezer for longer storage) until ready to frost.
The frosting can also be made ahead of time. Place the finished frosting on plastic wrap and tightly roll it into a log. Put in a ziplock bag and store in the fridge (or freezer for longer storage) until ready to use.
Finished & decorated cupcakes should be stored in an airtight container in the fridge.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Other cupcake recipes
Have you tried this recipe? I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! Want to save this recipe for later? Tap the heart button on the right side of your screen!
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Small Batch Vanilla Cupcakes
Ingredients
Cupcakes
- 79 grams (⅝ cups) all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 28 grams (2 tablespoons) unsalted butter room temperature
- 25 grams (2 tablespoons) vegetable oil
- 75 grams (⅜ cups) granulated sugar
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 60 grams (¼ cup) whole milk room temperature
Buttercream
- 85 grams (6 tablespoons) unsalted butter room temperature
- 180-240 grams (1 ½-2 cups) powdered sugar
- 1 pinch of salt
- ¾ teaspoon vanilla extract
- 1-1 ½ tablespoons milk/heavy cream
Instructions
Cupcakes
- Preheat oven to 350F and line a cupcake tin with 6 cupcake liners.
- Whisk together the flour, baking soda, and salt. Set aside.79 grams all purpose flour, ¼ teaspoon baking soda, ¼ teaspoon salt
- Separately, beat the butter and oil together on high speed until completely combined. This will only happen if the butter is fully at room temperature. About 2-3 minutes.28 grams unsalted butter, 25 grams vegetable oil
- With the mixer on low speed, stream in the granulated sugar then beat on medium speed until combined and fluffy. Scrape down the bottom and sides of the bowl as necessary.75 grams granulated sugar
- Add the egg and mix well on low speed. Add the vanilla extract and mix on low-medium speed until combined.1 egg, ½ teaspoon vanilla extract
- Add the dry ingredients and mix on low speed. Once almost fully incorporated, slowly stream in the milk. Mix until well combined but being careful not to over mix.60 grams whole milk
- Divide the batter evenly amongst the cupcake cups. The batter should be the perfect amount for 6 regular-sized cupcakes. Fill the liners until they are ½ - ¾ of the way full.
- Bake the cupcakes for 15-17 minutes until a toothpick inserted into the center of the cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Buttercream
- Beat the butter by itself on medium-high speed for 1-2 minutes until smooth and creamy. Add the powdered sugar, salt, vanilla extract and milk/heavy cream and beat until combined.85 grams unsalted butter, 180-240 grams powdered sugar, 1 pinch of salt, ¾ teaspoon vanilla extract, 1-1 ½ tablespoons milk/heavy cream
- You may need to add more powdered sugar (to thicken) or milk (to thin) depending on the desired consistency. Once desired consistency is reached, whip for 2-3 minutes on medium-high speed.
- Once the cupcakes are completely cool, frost the cupcakes with the vanilla buttercream and enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!
Donna
Sooooo yummy!
Jess Italiano
I am so glad you think so!