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Home » Cupcakes

Small Batch Vanilla Cupcakes

Modified: May 22, 2024 · Published: Aug 2, 2005 by Anna · This post may contain affiliate links · 8 Comments

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Today I let Fuzz make Small Batch Vanilla Cupcakes. She used a recipe from the book Small Batch Baking and made these cupcakes with very little supervision. I wasn't expecting them to be nearly as good as they were. They weren't too floury, they were light, and they had loads of vanilla flavor thanks to the paste. Fuzz must have the magic touch.

Small Batch Vanilla Cupcakes

You can frost these with anything. The ones in the picture are topped with Mela's Strawberry Frosting Recipe.

Small Batch Vanilla Cupcakes -- Makes 4

½ cup all purpose flour, sifted (65 grams)
¼ cup plus 2 tablespoon sugar (75 grams)
⅛ teaspoon salt
2 tablespoons melted butter (28 grams)
¼ cup buttermilk (56 grams)
⅛ teaspoon baking soda
Yolk of 1 egg, room temperature
½ teaspoon of vanilla extract (we used Nielsen Massey vanilla paste)

Preheat oven to 350 degrees F. Line 4 muffin cups with paper liners.

In a medium mixing bowl, stir together flour, sugar and salt. Add melted butter to flour mixture and stir until moistened.

Combine buttermilk and baking soda in a small bowl and stir well. Stir in egg yolk and vanilla paste. Stir buttermilk mixture into flour mixture and beat heartily for 1 minute or two. Again, we just did this with a wooden spoon - but we beat it a lot! A mixer on medium speed would have been better. Beat until light and fluffy.

Divide evenly among the 4 muffin cups. Bake for 20 minutes.

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Recipe

Small Batch Vanilla Cupcakes -- Makes 4

Anna
A quick and easy recipe for vanilla cupcakes.
Print Recipe
Prep Time 17 minutes mins
Cook Time 20 minutes mins
Cooling Time 30 minutes mins
Total Time 1 hour hr 7 minutes mins
Course Dessert
Cuisine American
Servings 4 cupcakes

Ingredients
 

  • ½ cup all purpose flour sifted (65 grams)
  • ¼ cup plus 2 tablespoon sugar 75 grams
  • ⅛ teaspoon salt
  • 2 tablespoons melted butter 28 grams
  • ¼ cup buttermilk 56 grams
  • ⅛ teaspoon baking soda
  • Yolk of 1 egg room temperature
  • ½ teaspoon of vanilla extract we used Nielsen Massey vanilla paste

Instructions
 

  • Preheat oven to 350 degrees F. Line 4 muffin cups with paper liners.
  • In a medium mixing bowl, stir together flour, sugar and salt. Add melted butter to flour mixture and stir until moistened.
  • Combine buttermilk and baking soda in a small bowl and stir well. Stir in egg yolk and vanilla paste. Stir buttermilk mixture into flour mixture and beat heartily for 1 minute or two. Again, we just did this with a wooden spoon - but we beat it a lot! A mixer on medium speed would have been better. Beat until light and fluffy.
  • Divide evenly among the 4 muffin cups. Bake for 20 minutes.
Keyword Cupcakes, Small Batch
Tried this recipe?Let us know how it was!

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Comments

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  1. Triana says

    July 11, 2009 at 9:07 pm

    Had issues tonight, of all things, trying to find a good cupcake in Austin at 9:30 pm. Sugar Mama's and Pie Slice were both closed and Hey Cupcake only had carrot cake left. So I'm baking these at this very moment while putting this book on my Amazon wishlist so I'll remember it tomorrow. Modified it some, because I'm a chocolate fiend, by tossing in some cocoa powder. They smell delicious and I really can't wait for them to finish baking. So perfect to only have 4 so I don't have 12 more staring at me tomorrow. Thank you!

  2. sandra says

    June 20, 2009 at 5:19 pm

    they're baking at the moment, but the batter was amazing! my mom always used mixes for cakes and cupcakes, and i always ate the batter, and this is 10 times better! and so convenient to only make 4

  3. s'kat says

    August 03, 2005 at 12:28 pm

    That kitchen is truly a sight to behold! Whoah, nelly!

  4. Anna says

    August 03, 2005 at 7:37 am

    Longhorngal,it's a small-gal Mexican dress. I'm raising her to be Mexican.Joe, I'm glad we both had good luck with those cupcakes and it wasn't just some fluke. The two other cakes from the book were fine, but not something I'd choose over other recipes. These were.Punky, I saved the fondant so maybe I can doctor it and get it to work. It tasted pretty good, the texture was just off.

  5. Punky says

    August 02, 2005 at 11:21 pm

    Sorry the fondant didn't work out as planned. But I am glad you could end the day with some cupcakes. I believe that just about any ailment can be cured with a good cupcake. I hope Emma is feeling better.

  6. Joe says

    August 02, 2005 at 9:46 pm

    We made these cupcakes as well a couple weeks ago. Very good! Definetly a repeater here.

  7. LonghornGal says

    August 02, 2005 at 9:30 pm

    This post has been removed by the author.

  8. LonghornGal says

    August 02, 2005 at 9:29 pm

    I especially love the small-gal hippie dress South Austin look that Emma has going. Are you sure you're not raising her to save our Aquifer from AMD? 🙂

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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