For those times when you don’t want to bake a full batch of twelve cupcakes, these Small Batch Vanilla Cupcakes are perfect.
Why do you need a Small Batch Vanilla Cupcake recipe?
Now I know a lot of you may be thinking, why do you need a recipe for less cupcakes? That is a good question because you may think you can never have too many cupcakes. Believe it or not, there are times when you don’t need twelve cupcakes. The reason I came up with this recipe was way back when I got engaged. I wanted to ask my friends and sister if they would be my Bridesmaids and the only way I wanted to do this was with cupcakes. In instances like this, you don’t need twelve cupcakes!
Also if you only want to make cupcakes for yourself and a friend/partner etc, you may not want to make a full batch. This is because by the time you have got round to eating them all they might have got a little past their best.
How many cupcakes are in a small batch?
These Small Batch Vanilla Cupcakes are an adapted version of my Vanilla Cupcakes. The reason these are a separate recipe is that you don’t simply halve the Vanilla Cupcakes recipe to get half the number of cupcakes. Three eggs aren’t easy to halve!
I always use muffin cases for my cupcakes and this recipe will make six large cupcakes. If you use smaller cupcake cases then you may make another one or two.
Small Batch Vanilla Cupcakes baking tips
To get equal sized cupcakes, I always use an ice cream scoop with a trigger. As well as ensuring evenly sized cupcakes, it also makes it incredibly easy to divide the batter up. Make sure you don’t put too much batter into each cupcake case, you want to fill them roughly two thirds of the way.
When you are making the buttercream, you need softened butter. I always add my butter to the mixer first and beat it for five minutes or so until it is completely smooth. If your butter isn’t completely smooth then you may end up with little lumps of butter in the buttercream. Although this isn’t ideal, it isn’t the end of the world.
How is best to decorate these cupcakes?
You can decorate these cupcakes however you would like. I like to use a open star tipped nozzle to pipe the cupcakes like you can see in the photos. But if piping isn’t your strength you can just spread the buttercream on top of the cupcakes.
You can also decorate the cupcakes with whatever sprinkles or decorations you like. Depending on who you are making them for will obviously depend how you decorate them. If you are a big fan of sprinkles, check out my Funfetti Cake.
Small Batch Vanilla Cupcakes
For those times when you don't want to bake a full batch of twelve cupcakes, these Small Batch Vanilla Cupcakes are perfect.
For the cupcakes
- 75 g caster sugar
- 75 g margarine
- 1 egg
- 1 tsp vanilla bean paste or vanilla extract
- 75 g self raising flour
For the buttercream
- 70 g unsalted butter softened
- 140 g icing sugar
- 1 tbsp milk
Preheat the oven to 160ºC (fan assisted, 180°C non fan)
Beat the margarine and sugar together until light and fluffy
Add the vanilla bean paste or vanilla extract and eggs and mix
Add the flour and mix until it is combined. Spoon into cupcake cases filling each 2/3 full
Bake in the oven for 14 minutes or until a cocktail stick comes out clean
Let the cupcakes cool slightly before removing them and leaving cool completely on a wire rack
When the cupcakes are completely cooled, beat the softened butter until smooth
Add the icing sugar and mix
Gradually add the milk until completely smooth
Spoon the buttercream into a piping bag and pipe onto the cupcakes
Keep in an airtight container for 3-4 days.
Nutritional information is given as a guide only and my vary.