Are you craving a delicious cupcake but don't want to bake a dozen? Then this small batch cupcake recipe is for you! This recipe is perfect for satisfying those sweet cravings without the leftover guilt (or the leftover cupcakes!). It's a quick and easy recipe ideal for a cozy night in or a small celebration. It's one of those easy recipes that delivers maximum flavor with minimal effort, making it a go-to for busy weeknights or spontaneous baking sessions. Let's get started on this delicious and manageable baking project!
Ingredients:
This recipe makes approximately 4 standard-sized cupcakes. Adjust quantities as needed for larger batches.
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- Pinch of salt
- 2 tablespoons (25g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Frosting of your choice (recipe below or use store-bought)
Easy Step-by-Step Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Line a mini muffin tin with 4 cupcake liners. This ensures easy removal and prevents sticking. Alternatively, you can grease the muffin tin well.
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Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution and prevents lumps in your batter.
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Cream Butter & Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. You can use a hand mixer or a whisk for this step, depending on your preference.
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Add Wet Ingredients: Beat in the egg yolk and vanilla extract until well combined. Then, gradually add the milk, mixing until just incorporated. Be careful not to overmix.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, avoid overmixing, as this can lead to tough cupcakes.
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Fill & Bake: Fill each cupcake liner about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on your cupcakes as oven temperatures can vary.
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Cool & Frost: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cool, frost with your favorite frosting and enjoy!
Simple Vanilla Buttercream Frosting:
- 2 tablespoons (25g) unsalted butter, softened
- 1 cup (100g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (add more for desired consistency)
Beat butter until smooth. Gradually add powdered sugar and vanilla, beating until combined. Add milk as needed to reach desired consistency.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for optimal mixing and cupcake texture.
- Don't Overmix: Overmixing the batter can lead to tough cupcakes. Mix only until the ingredients are just combined.
- Check for Doneness: Use a toothpick to check for doneness. If it comes out clean, your cupcakes are ready.
Variations:
- Chocolate Cupcakes: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients.
- Lemon Cupcakes: Add the zest of one lemon to the batter and a teaspoon of lemon juice to the frosting.
- Add-ins: Fold in chocolate chips, blueberries, or chopped nuts to the batter for extra flavor and texture.
Nutritional Information (per cupcake, approximate):
- Calories: Approximately 150
- Fat: Approximately 8g
- Carbohydrates: Approximately 20g
- Protein: Approximately 3g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This small batch cupcake recipe is perfect for anyone looking for a delicious and easy treat. It's the perfect way to satisfy your sweet tooth without making a huge batch. Enjoy!