These small batch vanilla cupcakes are light and fluffy, topped with silky cream cheese frosting. This recipe makes 6 cupcakes, perfect for a small birthday party or other celebration.
Portion the batter evenly between 6 cupcake liners in your pan, filling each ¾ full. Bake for 18-20 minutes or until the tops bounce back when lightly touched.
Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool to room temperature.
Cream Cheese Frosting
Cream the butter and cream cheese together in the bowl of a stand mixer with the paddle attachment until smooth and fluffy.
57 grams unsalted butter, 113 grams cream cheese
With the mixer running on low, slowly add in the powdered sugar until well combined.
180 grams powdered sugar
Add the vanilla bean paste and mix on low until smooth.
½ teaspoon vanilla bean paste
Frost the cupcakes when they're completely cool, top with sugar or sprinkles, and enjoy.
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Notes
You can double the recipe to make 12 cupcakes.Don't overmix. Over mixing the batter will result in dense, gummy cupcakes.Wait for the cupcakes to cool completely before frosting them or the frosting will melt off.Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for an additional 2 days after that. If frosted, store in the refrigerator for up to 5 days.Freezing: Freeze cupcakes on a baking sheet for 2 hours or until frozen solid. Transfer to a freezer bag and store in the freezer for up to 3 months.