**All-purpose should work, but if you use all-purpose use only 2 cups or weigh out 9 ounces (which should be 2 cups).
If you just want a small batch, you can easily make 1/3 of the recipe for 8 cupcakes. All you need for this version is a bowl, a spoon and some elbow grease.
1 large egg
1/3 cup plus 4 teaspoons buttermilk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, softened
1 tablespoon vegetable oil
3/4 cup (3 oz) White Lily Flour or Cake Flour
1 teaspoon baking powder
1/4 teaspoon plus a pinch of salt
1/2 cup granulated sugar
Prepare as directed above, but mix the egg with only 2 tablespoons of the milk.
Mix the dry ingredients as directed, but use a spoon instead of a stand mixer.
Add the butter to the dry ingredients and cut it in until crumbly with your fingers or a pastry cutter. Add the oil.
Gradually add the egg mixture as directed above, beating by hand until smooth. Gradually add the milk, beating just until smooth.
Divide among 8 cupcakes cups and bake at 350F for 20 to 25 minutes.