Small Batch Vanilla Cupcakes
These soft, fluffy cupcakes are perfect for a small gathering or a sweet treat without leftovers. Full of real vanilla flavor, this small batch is just right for two or three people.
Servings: 3 cupcakes
Calories: 250kcal
Ingredients
Cupcake Ingredients
- 6 tablespoons unsalted butter, softened about 84 g
- 1/2 cup granulated sugar about 100 g
- 1 large egg room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 3/4 cup all-purpose flour about 90 g
- 3/4 teaspoon baking powder
- 1/8 teaspoon fine salt
- 3 tablespoons sour cream or full-fat yogurt room temperature
- 2 tablespoons milk 30 ml, room temperature
Instructions
Before You Start
- Preheat oven to 350°F (175°C). Line 6 muffin cups with liners.
- Make sure butter, egg, sour cream, and milk are at room temperature.
Make the Batter
- Cream butter and sugar together for 1 to 2 minutes until light and fluffy.
- Add egg and vanilla, and mix until smooth.
- In a second bowl, whisk flour, baking powder, and salt.
- Add half the dry ingredients to the wet, then the sour cream and milk, then the rest of the dry. Mix just until combined.
- The batter should be silky and thick. Don’t overmix.
Bake and Cool
- Scoop batter evenly into the 6 liners, about two-thirds full.
- Bake 16 to 19 minutes until tops are set and lightly golden.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
Notes
Optional frosting: Beat 4 tablespoons softened butter with 1 cup powdered sugar, 1 teaspoon vanilla, and 1 to 2 tablespoons cream or milk until fluffy. A pinch of salt balances the sweetness. Decorate with sprinkles or sugar if desired.