Name: Easy Small Batch Vanilla Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 cupcakes
Cuisine: American
Ingredients: 0.65 cup all-purpose flour; 0.75 tsp baking powder; 0.125 tsp Kosher salt; 0.25 cup unsalted butter; 6 tablespoons granulated sugar; 1 egg; 2 teaspoons pure vanilla extract; 0.333 cup whole milk; 2 teaspoons neutral oil

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Easy Small Batch Vanilla Cupcakes

Midnight Bake Club Verified

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350°F (177°C). Line a standard cupcake pan with 6 paper cupcake liners. Then, combine the all purpose flour, baking powder, and Kosher salt in a small bowl. Set aside.

Add the softened unsalted butter and granulated sugar to a medium mixing bowl. Using a hand mixer with beaters, cream the butter and sugar until it's very light and fluffy, 3-4 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through to ensure everything is well-mixed. Then, mix in the egg and vanilla extract until smooth.

Add the dry ingredients (flour, baking powder, salt) to the wet ingredients. Mix until the batter is about 75% combined. Then, add the whole milk and neutral oil. Mix just until the batter comes together. Don't over-mix or the cupcakes will come out dense and dry.

Using a cupcake scoop, evenly divide the batter between the cupcake liners. They should be about ⅔ of the way full.

Bake the cupcakes for 16-18 minutes, or until an inserted toothpick has just a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely. Frost and decorate as desired. Enjoy!

Nutrition

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring eggs, milk, and butter to room temperature before mixing to ensure even incorporation and a more uniform, fluffy crumb structure in your cupcakes.
Don't Overmix the Batter 🥄
Mix only until ingredients are just combined after adding flour—overmixing develops gluten and creates dense, tough cupcakes instead of the tender, fluffy texture you want.
Measure Flour Correctly 📏
Spoon flour into your measuring cup and level it off rather than scooping directly from the bag, which compacts the flour and can result in dry, crumbly cupcakes.
Fill Liners Strategically 🧁
Fill cupcake liners only two-thirds full to prevent overflow and ensure even baking with domed, professional-looking tops that rise consistently.
Cool Completely Before Frosting ❄️
Allow cupcakes to cool to room temperature before frosting—warm cakes will melt the frosting and cause it to slide off or become greasy.