Small Batch Vanilla Cupcakes

Single small batch vanilla cupcake with a bite

5 from 1 review

These Small Batch Vanilla Cupcakes are light, tender, and easy to make. Made with sour cream to keep them moist and a generous serving of vanilla, this is a great basic vanilla cupcake recipe that can be combined with any frosting or filling flavor.

Prep Time10

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 381kcal

Author: Erin Cernich

Equipment

Ingredients

Cranberry Frosting

Small Batch Vanilla Cupcakes

½ cup all-purpose flour
⅓ teaspoon baking powder
¼ teaspoon salt
5 tablespoons organic cane sugar or granulated sugar
2 tablespoons unsalted butter, room temperature and cut into cubes
3 tablespoons milk, room temperature any kind
1 tablespoon full fat sour cream, room temperature
1 large egg white, room temperature
1 teaspoon vanilla extract or vanilla bean paste

Instructions

Cupcakes

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 4 cupcake liners.
In the mixing bowl of a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, salt, and sugar to just combine. Note – If using a stand mixer, I recommend the 3-quart mixing bowl (link above) for the small batch batter. Otherwise, you can use a hand held mixer and medium mixing bowl.
½ cup all-purpose flour, ⅓ teaspoon baking powder, ¼ teaspoon salt, 5 tablespoons organic cane sugar
Add the butter cubes to the dry ingredients. Mix on medium-high speed until the butter is broken up into small pebbles, and the mix resembles coarse sand.
2 tablespoons unsalted butter, room temperature and cut into cubes
In a liquid measuring cup, measure out the milk. Then add the sour cream, egg white, and vanilla. Whisk to combine.
3 tablespoons milk, room temperature, 1 tablespoon full fat sour cream, room temperature, 1 large egg white, room temperature, 1 teaspoon vanilla extract
Turn the mixer on low speed. Slowly drizzle the wet ingredients into the dry until incorporated and smooth. It is ok if the batter is a little lumpy.
Pour equal amounts of batter into the prepared cupcake liners. Tip - Use a small cookie scoop to help with portioning and less mess!
Bake for 18 to 20 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely.

Notes

Serving Size - This is a small batch recipe for 4 cupcakes. You may be able to get 5 to 6 cupcakes with the batter - the liners will be about 1/3 full if you do this, and the cupcakes won't be as tall. You can also double the recipe.
Stand Mixer – You can use your stand mixer with standard bowl. However, because this is a small batch batter, it will mix more evenly when you use a 3-quart mixing bowl. Note, the bowl works with standard attachments and only works on a tilt head mixer.
Small Batch Equipment - I have provided links above in the equipment section for the small mixing bowl and odd-size measuring spoons I use.
Egg - I have also tested this recipe with a single egg yolk. I find the egg white (this recipe) yields a softer and tighter cupcake crumb. While the egg yolk version yields a more airy and spongy cupcake crumb. Both delicious. It's a matter of cake crumb preference.
Reverse Creaming Method – You will notice we mix the butter and sugar with the other dry ingredients first. This method of mixing limits gluten development and yields fluffy and airy cupcakes.
Storing – The cupcakes can be stored covered at room temperature for up to 3 days. Beyond that, and they may start to dry out. Note, if using a cream cheese or whipped cream frosting, I recommend storing covered in the refrigerator. Bring to room temp to serve.
Freezing – The baked, unfrosted cupcakes can be frozen for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator and bring to room temperature to serve.

Nutrition