Small-batch Vanilla Cupcakes

Happy Friday, friends. How has your week been? Not going to lie, mine has been STRESSFUL. Between all the garbage in the world right now and Baking Mischief breaking itself twice(!!) within 24 hours (Were you around for the site weirdness on Tuesday evening/Wednesday morning? It was not pretty.), “chill” has not been a word in my vocabulary this week.

But guess what, the week is almost over, it’s sunny and 70 degrees here in Southern California, and we are all still here. That’s something to be grateful for. I’m grateful for kind popstar quotes, silly unicorn drinks, and all the other small joys in my life, and when I remember that, the world does feel just a *little* less garbage.

Speaking of small joys, who could go for a cupcake right about now? (Guys, I’m so great at segues.)

Special Equipment

  • Handheld electric mixer optional but helpful
  • 6-cup cupcake pan full size works too!!
  • Small-batch Vanilla Cupcakes
  • 3 tablespoons (1.5oz) unsalted butter softened
  • 1/4 cup and 3 tablespoons (87g) granulated sugar
  • 1 large egg white
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour measured using the spoon and sweep method and divided
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup and 1 tablespoon milk any percentage
  • Vanilla Buttercream
  • 4 tablespoons (2oz) unsalted butter softened
  • 1 cup (120g) powdered sugar sifted
  • 1 teaspoon to 1 tablespoon milk or cream
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Sprinkles optional


  1. Small-batch Vanilla Cupcakes
  2. Preheat your oven to 375°F and line your cupcake pan with 6 liners.
  3. In a medium bowl combine butter and sugar and using a handheld electric mixer, cream together until light and fluffy, 1 to 2 minutes.
  4. Add egg white and vanilla. Beat on medium until smooth.

for full recipes please see :

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