A Recipe for 6 Vanilla Cupcakes from scratch
Having a small get together or birthday party? Craving something sweet? Want to take your neighbor a treat? If you answered yes to any of those questions, you may want to try making this recipe for a small batch of cupcakes. Especially, if you enjoy vanilla cupcakes as much as I do.
I developed this recipe because we had a small family birthday party recently. I wanted to make a cake, but I didn't want to have a lot of cake leftover after the celebration.
This recipe yields 6 cupcakes. Keep reading to see how I make the cupcakes and the frosting from scratch.
Cupcake Ingredients
2/3 cup of AP flour
1/2 cup of granulated sugar
3/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 egg
1/4 cup of butter, melted
1/4 cup of milk
My Method for making scratch made cupcakes
Start by preheating your oven to 350 degrees F. Line a standard cupcake or muffin tin with 6 large baking cups, set aside. While your oven is preheating, whisk together the AP flour, sugar, baking powder, and salt in a medium bowl. Using a stand mixer or hand held mixer, beat your egg, vanilla, melted butter, and milk into your dry ingredients. Mix on medium speed until a smooth batter forms (takes about one minute). If you don't have a stand mixer or a hand held mixer, no worries! You can mix the batter by hand with a whisk or spoon, but it may take a bit longer than a minute to get a smooth consistency. You'll know your batter is ready when it is free of clumps.
Use an ice cream scoop (my tool of choice) or a spoon to distribute batter evenly into the baking cups. Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan on a wire wrack.
Vanilla Frosting Ingredients
1/4 cup butter, softened
3/4 tsp vanilla
2 cups of confectioners sugar, sifted
1-2 tbsp of milk or heavy whipping cream, plus extra
My Method for making homemade frosting
With hand held mixer or stand mixer, mix the butter and vanilla in a bowl on low speed until well blended. Add the confectioners sugar into the the bowl and mix until the frosting starts to form. Add 1 tbsp of milk or cream, and mix on low speed until a smooth frosting forms. If you prefer a thinner consistency, add milk or cream 1 tsp at a time, until desired frosting consistency is reached. Cover the bowl with plastic wrap or a lid and set aside. Wait until cupcakes are completely cooled before adding the frosting.
There you have it! How to make 6 delicious vanilla cupcakes, from scratch. A small batch, if you will.
I don't know about you, but sometimes I get a craving for something sweet. I love to bake and make things that hit the sweet spot. This recipe for cupcakes does just that, in a small way!
Good things come in small packages, or batches in this case. Happy Baking!
-XOXO-
Sally
RECIPE FOR 6 VANILLA CUPCAKES WITH FROSTING
CUPCAKE INGREDIENTS
2/3 cup of all-purpose flour
1/2 cup of granulated sugar
3/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 egg
1/4 cup of butter, melted
1/4 cup of milk
Start by preheating your oven to 350 degrees F. While your oven is preheating whisk together the AP flour, sugar, baking powder, and salt in a medium bowl. Using a stand mixer or hand held mixer, beat your egg, vanilla, melted butter, and milk into your dry ingredients. Mix until a smooth batter forms (takes about one minute). If you don't have a stand mixer or a hand held mixer, no worries! You can mix the batter by hand with a whisk or spoon, but it may take a bit longer than a minute to get a smooth consistency. You'll know your batter is ready when there are no clumps in it.
Line a standard cupcake or muffin tin with 6 large baking cups. Use an ice cream scoop (my tool of choice) or a spoon to distribute batter evenly into the baking cups. Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan before frosting.
FROSTING INGREDIENTS
1/4 cup butter, softened
3/4 tsp vanilla
2 cups of confectioners sugar, sifted
1-2 tbsp of milk or heavy whipping cream, plus extra
With hand held mixer or stand mixer, mix the butter and vanilla on low speed until well blended. Add the confectioners sugar into the the bowl and mix until the frosting starts to form. Add 1 tbsp of milk or cream and mix on low speed until a smooth frosting forms. If you prefer a thinner consistency, add milk or cream 1 tsp at a time, until desired frosting consistency is reached. Cover the bowl with plastic wrap or a lid and set aside. Wait until cupcakes are completely cooled before frosting.
6 Vanilla Cupcakes from scratch with frosting
Ingredients
- 2/3 cup of all-purpose flour
- 1/2 cup of granulated sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 egg
- 1/4 cup of butter, melted
- 1/4 cup of milk
- 1/4 cup butter, softened
- 3/4 tsp vanilla
- 2 cups of confectioners sugar, sifted
- 1-2 tbsp of milk or heavy whipping cream, plus extra
Instructions
- Start by preheating your oven to 350 degrees F. Line a standard cupcake or muffin tin with 6 large paper baking cups, set aside. While your oven is preheating, whisk together the AP flour, sugar, baking powder, and salt in a medium bowl. Using a hand held mixer or a stand mixer fitted with a paddle attachment, beat your egg, vanilla, melted butter, and milk into your dry ingredients. Mix until a smooth batter forms (takes about one minute). If you don't have a stand mixer or a hand held mixer, no worries! You can mix the batter by hand with a whisk or spoon, but it may take a bit longer than a minute to get a smooth consistency. You'll know your batter is ready when there are no clumps in it.
- Use an ice cream scoop (my tool of choice) or a spoon to distribute batter evenly into the prepared baking cups. Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool on a wire wrack in the pan before frosting.
- While the cupcakes are cooling, prepare the frosting. Add butter and vanilla to a medium bowl. Using a hand held mixer or stand mixer fitted with a paddle attachment, mix the butter and vanilla on low speed until well blended. Add the confectioners sugar into the the bowl and mix until the frosting starts to form. Add 1 tbsp of milk or cream and mix on low speed until a smooth frosting forms. If you prefer a thinner consistency, add milk or cream 1 tsp at a time, until desired frosting consistency is reached. Cover the bowl with plastic wrap or a lid and set aside. Once the cupcakes, spread frosting evenly onto the tops of the cupcakes. Store frosted cupcakes in an airtight container.