Description
These Small Batch Vanilla Cupcakes are soft, fluffy, and perfectly portioned for a small gathering or a sweet craving. Yields just 6 cupcakes, making them ideal for minimal leftovers.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 1/2 tablespoons milk
- 1 1/2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 6 paper liners.
- In a small bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, egg, milk, sour cream, and vanilla extract until well combined.
- Add wet ingredients to dry and stir until just combined—do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Top with your favorite buttercream or whipped cream frosting.
- Ensure ingredients are at room temperature for the best texture.
- Great base recipe for adding sprinkles, lemon zest, or berries.