Small Batch Vanilla Cupcakes (One Bowl, No Mixer)
A quick and easy recipe for soft, fluffy vanilla cupcakes made with minimal fuss and no special tools, perfect for satisfying a craving without leftovers.
Servings: 6 cupcakes
Calories: 150kcal
Ingredients
For the cupcakes
- 1 large large egg room temp if you can
- 1/3 cup granulated sugar about 67 g
- 1/2 cup milk 120 ml, whole milk preferred, but any works
- 3 tablespoons neutral oil canola or vegetable
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour about 90 g
- 3/4 teaspoon baking powder
- 1/8 teaspoon fine salt
For the buttercream frosting
- 1/4 cup unsalted butter softened
- 1 to 1 1/4 cups powdered sugar
- 1/2 teaspoon vanilla
- a pinch salt
- 1 to 2 tablespoons milk add slowly until spreadable
Instructions
Preparation
- Preheat the oven to 350°F and line a 6-cup muffin pan. If your pan has 12 cups, use the center six and fill the empties with a tablespoon of water to help even baking.
- In a medium bowl, whisk the egg and sugar for 30 to 45 seconds until creamy and pale.
- Whisk in the milk, oil, and vanilla until smooth.
- Sprinkle flour, baking powder, and salt over the bowl. Whisk slowly just until the flour disappears.
- Optional: Let the batter sit for 5 minutes for better lift.
- Divide evenly between the liners, filling each about 2/3 to 3/4 full.
Baking
- Bake for 17 to 20 minutes until tops spring back. Do not overbake.
- Cool in the pan for 5 minutes, then move to a rack. Frost once completely cool.
Decorating
- Prepare buttercream frosting and decorate as desired using sprinkles or fresh fruit.
Notes
These cupcakes can be stored at room temperature for 2 days unfrosted, or up to 4 days in the refrigerator if frosted.