Vanilla Cupcakes Recipe for Two
This vanilla cupcakes recipe is perfect for a small treat, making just four fluffy, tender cupcakes with a hint of tangy richness from buttermilk. The cupcakes are topped with your choice of frosting, making them a versatile, small-batch dessert option.
Ingredients
Dry Ingredients:
- ¾ cup cake flour
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
Wet Ingredients:
- ¼ cup sugar
- 1 large egg room temperature
- 3 tablespoons unsalted butter melted and cooled
- ¼ cup buttermilk room temperature
- ½ teaspoon vanilla extract
Frosting:
- 1 cup of your choice of frosting
Instructions
Prepare the Oven and Pan:
- Preheat your oven to 325°F.
- Line four cups of a standard muffin tin with paper or foil liners.
Mix Dry Ingredients:
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients:
- In another bowl, whisk the sugar, egg, and melted butter until smooth.
- Stir in the buttermilk and vanilla until evenly blended.
Combine Wet and Dry Mixtures:
- Gradually sift the flour mixture into the wet ingredients in two additions.
- Whisk gently until just combined. Avoid overmixing.
Fill and Bake:
- Evenly divide the batter among the four prepared muffin cups.
- Bake in the preheated oven for 18 to 22 minutes, rotating the pan halfway through.
- Cupcakes are ready when a toothpick inserted into the center comes out clean.
Cool and Frost:
- Allow cupcakes to cool in the pan on a wire rack for 10 minutes.
- Transfer them directly to the rack to cool completely, about 1 hour.
- Once fully cooled, spread 3 to 4 tablespoons of frosting on each cupcake.
Notes
- Use any standard muffin tin; this recipe works for any four cups.
- Do not overmix the batter to maintain a tender texture.
- Customize by using your favorite frosting, such as vanilla or chocolate.
Tried this recipe?Let us know how it was!