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Small Batch Vanilla Cupcakes

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This small batch vanilla cupcake recipe yields just 6 super moist cupcakes! Perfect for when you're craving cake without leftovers.

Ingredients

Scale
  • 90g granulated sugar
  • 70g bleached cake flour
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 15g unsalted butter, softened to room temperature
  • 80g buttermilk, at room temperature
  • 45g vegetable or canola oil
  • 1 large egg and 1 egg white, at room temperature
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (177°C). Line a muffin pan with 6 paper liners. Set aside.
  2. Sift the sugar, flour, baking powder, baking soda, and salt into the bowl of a stand mixer. Mix on low speed with a paddle attachment for 30 seconds.
  3. With the mixer running on low speed, add the butter to the dry ingredients. Mix until the butter breaks down into fine crumbs.
  4. Add the egg and egg white to a small bowl. Whisk together until combined. Measure out 40g of the mixture and discard the rest.
  5. Add the buttermilk, oil, 40g of the egg mixture, and vanilla to a small bowl or liquid measuring cup with a spout. Whisk until combined.
  6. With the mixer running on low speed, slowly drizzle the liquid mixture into the dry ingredients. Scrape down the sides and bottom of the bowl periodically. If at any point the batter starts to look lumpy, stop adding liquid, increase the mixer speed to medium, and allow the mixture to recombine for 10-20 seconds until it's smooth. The finished batter, with all of the liquid incorporated, will be smooth and slightly thin.
  7. Divide the batter between the 6 liners using a spoon or a large cookie scoop, filling 2/3-3/4 of the way to the top.
  8. Bake for 16-20 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  9. Set the pan over a wire rack. Allow to cool for 10-15 minutes, then use a knife to remove the cupcakes from the pan. Allow the cupcakes to cool completely before decorating and frosting as desired.
  10. Store leftover cupcakes in an airtight container for up to 2-3 days.

Notes

  • Quickly bring ingredients to room temp: Cut butter into 2-3 thin slices and microwave in 5 second increments, flipping after each increment. Place egg and egg white in a bowl of warm water for 10 minutes. Microwave buttermilk for 5-10 seconds.
  • Sour cream or full-fat plain Greek yogurt can be subbed for the buttermilk if needed.

Nutrition

Keywords: small batch vanilla cupcakes, half dozen vanilla cupcakes, 6 vanilla cupcakes recipe

Find it online: https://treatsbytalija.com/small-batch-vanilla-cupcakes/