These small batch vanilla cupcakes are light, moist, and easy to make. A special mixing method and sour cream keep the cupcakes soft for days. 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!
This recipe was originally published in 2019. I have added new photos, different options for frosting, success tips, and a helpful FAQ section.
Every baker should have a base (or master) cupcake recipe in their dessert files, and I like to think of this small batch vanilla cupcake recipe as that! 4 perfectly moist and tender cupcakes that are full of vanilla flavor, and can be dressed up with any flavor frosting.
These vanilla cupcakes are easy to make with simple ingredients you probably already have. This recipe has gone through several rounds of testing in my Butter and Bliss kitchen, and is the cupcake recipe I turn to for special occasions, or just to have a dessert for two!
Table of contents
What Makes These Vanilla Cupcakes Special
Great question! While I try not to claim any of the recipes on the blog are ‘the best’, I will say these vanilla cupcakes are as close to perfect as you can get.
- I use the reverse creaming method – The butter is added with the dry ingredients, rather than the wet. It coats the flour, minimizing gluten development, and produces a soft and airy cupcake. This is the same method I use for my small 6-inch vanilla cake and small batch of frosted lemon cupcakes.
- I also use sour cream – I have experimented a lot with my recipes for small batch cupcakes to achieve that soft store-bought texture. I have found that sour cream and milk yield a soft cake crumb that stays moist for days.
- Pronounced vanilla flavor – I will use vanilla bean paste when it seems appropriate (which is why you see little flecks in the pictures!). And for a classic vanilla cupcake, this is an instance where it’s appropriate! It delivers pure vanilla flavor.
- It is an easy recipe – The reserve creaming method is also much easier. There is no need to cream butter and sugar in this recipe.
- Perfect base cupcake recipe – This means you can pair these vanilla cupcakes with any flavor of small batch frosting or filling you like!
Notes On The Ingredients
- Dry Ingredients – Along with the all-purpose flour and baking powder, salt is a key ingredient in nearly all my Butter and Bliss recipes. Salt does a phenomenal job of elevating subtle flavors in baking.
- Butter – I always use and recommend unsalted butter because we add salt. This way we can control the salt level.
- Sugar – You will see that I like to use organic cane sugar. It isn’t as processed as white sugar which yields a rich flavor. However, the recipe still works if you swap in granulated white sugar 1:1.
- Egg White – Only the egg white for two reasons: it provides structure and texture to the cupcakes, and adding the whole egg to this small batch recipe will add too much liquid.
- Sour Cream and Milk – To give the cupcakes optimal texture, choose full-fat sour cream. That, combined with the milk, will make the cupcakes lofty and soft.
Tell me More About Reverse Creaming
I think the first time I saw the reverse creaming method was on the Food Network – but I can’t recall from which chef specifically. However, after seeing that it was a popular way to make cakes super-soft, I researched it on King Arthur’s website.
The method is quite simple: instead of creaming the butter and sugar, add the butter to the dry ingredients. The flour is coated with butter, which minimizes the development of gluten, which gives you a soft, not chewy or dense, cake.
The butter and flour are mixed until you have a sandy-like mixture. And it is ok if the butter pieces vary in size a bit – they will bake out! And then, you add the liquid ingredients to finish the batter. That’s it!
More Pro Tips
- Make sure all of the liquid ingredients are at room temperature – When ingredients are at the same temperature, they mix better and bake more evenly.
- Any milk will work – I have tested these cupcakes with different kinds of milk – 2%, whole, and even coconut milk – and all will yield a great result.
- Don’t overmix the batter – Overmixing the batter will result in a tough cupcake. Mix until no dry streaks remain, then stop. It’s ok if the batter is a little lumpy – it will bake out.
- Use a cookie scoop to portion the batter – To avoid sloppy messes trying to get the batter into the cupcake liners, use a cookie scoop! This also ensures equal portions.
FAQ
You can certainly try it, however, try my small batch gluten free vanilla cupcakes recipe instead!
Yes! I originally had these cupcakes filled with my small batch chocolate pudding recipe. Or try the pumpkin small batch pudding for a seasonal flavor.
The cupcakes can be stored covered at room temperature and will stay moist for 3 to 5 days.
More Small Batch Cupcake Recipes
Recipe
Small Batch Vanilla Cupcakes
EQUIPMENT
- #40 Medium Cookie Scoop (2 Tablespoon) (to portion the batter)
INGREDIENTS
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.
Cranberry Frosting
- While the cupcakes are cooling, make the frosting per the recipe instructions link at the top of the recipe!
RECIPE NOTES
- Serving Size – This is a small batch recipe and only tested as such. If you choose to double the recipe, use 1 whole egg vs. 2 egg whites.
- 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 ESTIMATES
about the author ...
With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!