Ingredients: |
Ingredients: Cupcakes:
½ Cup All Purpose Flour
½ Tsp. Baking Powder
⅛ Tsp. Salt
1 Large Egg
¼ Cup Granulated Sugar
2 Tsp. Pure Vanilla Extract
4 Tbsp. Unsalted Butter, melted and slightly cooled
¼ Cup Milk, preferably whole or 2% milk
Vanilla Frosting:
¾ Cup Powdered Sugar
3 Tbsp. Unsalted Butter, at room temperature
¼ Tsp. Pure Vanilla Extract
1-2 Tsp. Milk, I used whole milk
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Directions: |
Directions:For the cupcakes:
1. Preheat oven to 350°F. Spray 5 muffin cups or place 5 liners in a muffin pan.
2. In a small bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk the egg and sugar for about 30 seconds. Add the vanilla extract and melted butter and whisk until well combined.
4. Add half the dry ingredients to the wet ingredients and whisk until just combined. Add the milk, and whisk until just combined. Add the remaining dry ingredients and whisk until combined (being careful not to overmix).
5. Divide the batter evenly between 5 muffin cups (each cup will be between ⅔ and ¾full). Bake for 14-16 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
For the frosting:
1. Beat powdered sugar and butter until smooth. Add vanilla extract and 1 teaspoon of milk. Beat on medium speed for several minutes, until light and fluffy. If the frosting appears too thick, add an additional teaspoon of milk, if it appears too thin add a little more powdered sugar.
2. Frost the cupcakes using a butter knife. Top with sprinkles, if desired. |
This recipe for Small Batch Vanilla Cupcakes is from