Small Batch Vanilla Cupcakes

The cottony-soft inside of a vanilla cupcake with vanilla frosting, cut in half on a plate.

5 from 1 review

A small batch of six vanilla cupcakes with a cottony-soft, tender crumb and real vanilla flavor in every bite. Made with sour cream and a simple mixing method, the cupcakes are incredibly moist and ready in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 173kcal

Author: Erin Cernich

Equipment

Ingredients

⅔ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
6 tablespoons granulated sugar
3 ½ tablespoons unsalted butter, room temperature and cut into cubes
3 tablespoons milk, room temperature whole or 2%
2 tablespoons full fat sour cream, room temperature
1 large egg, room temperature
1 teaspoon vanilla bean paste, or vanilla extract

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 6 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. If flour sprays up the sides of the bowl, scrape it down with a spatula. 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 mixer and medium mixing bowl.
2/3 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt, 6 tablespoons granulated sugar
Add the butter cubes to the dry ingredients. Mix on medium speed until the butter is broken up and the mix resembles moist, coarse sand. About 1 to 2 minutes.
3 ½ tablespoons unsalted butter, room temperature and cut into cubes
In a liquid measuring cup, whisk together the milk, sour cream, egg, and vanilla.
3 tablespoons milk, room temperature, 2 tablespoons full fat sour cream, room temperature, 1 large egg, room temperature, 1 teaspoon vanilla bean paste, or vanilla extract
Turn the mixer on low speed. Slowly drizzle half of the wet ingredients into the dry. Turn the mixer to medium speed and mix for about 60 seconds, until the mix is velvety smooth. Drizzle in the remaining wet ingredients and keep mixing for one more minute. The batter will be smooth and almost glossy.

The mixing steps and time are important to yield plush and soft cupcakes. Otherwise, they may come out more spongy.

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 15 to 17 minutes, or until a toothpick inserted in the middle comes out mostly clean. Do not overbake, or the cupcakes will be dry. Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes. Then transfer them to the rack to cool completely. I've provided links in the Notes below for frosting options.

Notes

Serving Size - This is a small batch recipe that can be doubled.
Small Batch Equipment - I have provided links in the equipment section above for the small mixing bowl I use.
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 soft and fluffy cupcakes.
Room Temperature Ingredients - It is important all of the cold ingredients are brought to room temp so they can properly emulsify. Which is between 65F and 72F degrees. Take them out of the fridge about 30 to 60 minutes before using.
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 covering and storing the cupcakes 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.
Frosting Options - Double the vanilla and top with my small batch vanilla frosting. Or, for Christmas, I like to use my cranberry frosting. Or check out my full collection of small batch frostings for more options.

Nutrition