These Small Batch Vanilla Cupcakes are light, tender, and easy to make. The cupcakes are made with sour cream to keep them moist and are full of vanilla flavor. This is a great basic vanilla cupcake recipe that can be combined with any frosting or filling flavor. This recipe features a Cranberry Cream Cheese Buttercream, that is beautiful for the holidays!
Preheat the oven to 325F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 4 cupcake liners.
In a liquid measuring cup, measure out the milk and add the sour cream. Stir to combine.
In a medium mixing bowl, add the sugar and butter. Using a hand held mixer on medium-low speed, beat the butter and sugar until fluffy and the sugar is moistened by the butter. Add the egg yolk and vanilla extract. Continue to beat on medium-low speed until the mixture is creamy.
Sprinkle, or sift, the flour, baking powder, and salt over the wet ingredients. Beat on low speed until just combined. Pour in the milk mixture and continue mixing just until all of the milk has been incorporated. Do not overmix the batter. It is ok if there are a few lumps.
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 23 to 25 minutes, or until a toothpick inserted in the middle comes out mostly clean - a few crumbs are ok. Cool in the muffin pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely.
Cranberry Cream Cheese Buttercream
In a small saucepan, add the cranberries and water. Cook the cranberries over medium-low heat until they start to burst and the mixture starts to resemble jam. This may take about 5 to 7 minutes.
Strain the cranberries through a fine mesh strainer set over a bowl. Be sure to scrape the underside of the strainer to get all of the cranberry jam. You should get about 1 to 2 tablespoons of cranberry jam. Note - If you prefer a chunky frosting, you can skip straining the cranberry jam and add about 1 to 2 tablespoons to the frosting. Set the cranberry jam aside to cool.
In a medium mixing bowl, add the cream cheese, butter, vanilla extract, and salt. Using a hand held mixer on medium speed, beat the mix until it is light and creamy. Begin adding the powdered sugar in a few increments (to avoid spraying powdered sugar everywhere), beating after each addition. With the last addition of powdered sugar, add 1 tablespoon of cranberry jam, and continue beating until incorporated. Taste the frosting and if you prefer a stronger cranberry flavor, add more jam. Additionally, if you prefer a thicker frosting, add more powdered sugar in 1 tablespoon increments.
Frost the cooled cupcakes, garnish with any decoration you like, and Enjoy!
Notes
Vanilla - For a rich and pure vanilla flavor, vanilla bean paste is delicious in these cupcakes.