Easy Small Batch Vanilla Cupcakes

These are my best ever small batch vanilla cupcakes! I seriously spent hours upon hours creating this recipe to get it just right. And the result is a soft and fluffy cupcake with tons of vanilla flavor. In less than 30 minutes, you'll have 6 gorgeous cupcakes!

Author: Midnight Bake Club

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 cupcakes

Calories: 198 kcal per serving

Ingredients

⅔ cup - all-purpose flour
¾ tsp - baking powder
⅛ tsp - Kosher salt
¼ cup - unsalted butter
6 tablespoons - granulated sugar
1 - egg
2 teaspoons - pure vanilla extract
⅓ cup - whole milk
2 teaspoons - neutral oil

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!

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