Small-Batch Vanilla Cupcakes with Buttercream

None · Spring · 45 min · Serves 6 · By The Lesapor Kitchen

These small-batch vanilla cupcakes are perfect for when you want a sweet treat without the leftovers. The creamy buttercream complements the light, fluffy cake, making them a hit at any gathering.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1/2 cup confectioners' sugar
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk

Method

1. Preheat your oven to 350°F (175°C) and line a muffin tray with 6 cupcake liners.
2. In a small bowl, whisk together the flour, baking powder, and salt.
3. In a mixing bowl, cream together the 1/4 cup butter and granulated sugar until light and fluffy.
4. Mix in the egg and 1 teaspoon vanilla extract until well combined.
5. Gradually add the flour mixture to the wet ingredients, alternating with the 2 tablespoons of milk, and mix until just combined.
6. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool completely on a wire rack before frosting.
8. For the buttercream, beat together the confectioners' sugar, 2 tablespoons butter, 1/2 teaspoon vanilla extract, and 1 tablespoon milk until smooth and creamy.
9. Frost the cooled cupcakes with the buttercream and serve.