Description
These small batch vanilla cupcakes are soft, fluffy, and perfect for when you only need a few sweet treats. Ideal for small gatherings or a quick dessert craving.
Ingredients
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- 1/4 cup (60ml) milk
- 1/4 cup (50g) granulated sugar
- 1/4 cup (56g) unsalted butter, softened
- 1/2 cup (60g) all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 egg white
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 4-6 cupcake liners.
- In a bowl, cream the butter and sugar together until light and fluffy.
- Add the egg white and vanilla extract; beat until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- You can double the recipe for more cupcakes.
- Store leftover cupcakes in an airtight container for up to 3 days.
- Add sprinkles or chocolate chips to the batter for variation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg