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+ servings
A vanilla cupcake with a swirl of cream cheese frosting on top.

Small Batch Vanilla Cupcakes

Megan Weimer
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.
5 from 3 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 6 cupcakes
Calories 498 kcal

Equipment

Ingredients
 
 

Vanilla Cupcakes

Cream Cheese Frosting

  • 57 grams unsalted butter softened
  • 113 grams cream cheese softened
  • 180 grams powdered sugar
  • ½ teaspoon vanilla bean paste

Instructions
 

Vanilla Cupcakes

  • Preheat the oven to 350°F/180°C. Line a cupcake pan with 6 liners and set aside.
  • Add the flour, sugar, baking powder, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low, spinning about 5 times.
    100 grams cake flour, 100 grams granulated sugar, 1 teaspoon baking powder, ⅛ teaspoon sea salt
  • Add the butter to the bowl and beat on low for 5 minutes until the texture looks like wet sand.
    38 grams unsalted butter
  • Add the oil, egg, and vanilla extract. Mix on low until a batter forms. Then pour in the buttermilk and mix until well combined.
    36 grams vegetable oil, 1 large egg, 1 teaspoon vanilla extract, 80 grams buttermilk
  • 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.

Video

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.

Nutrition

Serving: 1cupcakeCalories: 498kcalCarbohydrates: 62.5gProtein: 4.1gFat: 26.7gSaturated Fat: 17.2gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 6.5gTrans Fat: 0gCholesterol: 85.5mgSodium: 137.8mgPotassium: 246mgFiber: 0.3gSugar: 47.8gVitamin A: 185.9IUVitamin C: 0mgCalcium: 117.2mgIron: 1.6mg
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