Small Batch Vanilla Cupcakes with Whipped Buttercream

This small batch vanilla cupcakes recipe is perfect to satisfy that sweet tooth but not have a lot of leftovers afterwards that might go to waste – it makes six regular sized cupcakes and the perfect amount of frosting to go with. The cupcakes are tender, moist and packed with vanilla. Then they are topped with a yummy homemade vanilla whipped buttercream frosting. It’s a classic and subtly sweet treat that reminds us of those vanilla cupcakes we’d get as a kid (but better).  

 

  • Easy
  • 40 mins
  • 6 servings
side view of small batch vanilla cupcakes on a white and blue plate. There are additional cupcakes surrounding the scene, all in silver foil liners. Each cupcake is frosted with a vanilla buttercream and on top are rainbow sprinkles.
top view of small batch vanilla cupcakes on white and red, blue, and yellow plates. In the upper left is an antique muffin tin. To the bottom left is Rodelle's origin vanilla gift pack. Five cupcakes surround the scene. side profile photo of a small batch vanilla cupcake in silver foil cupcake liner on a white and red plate. Surrounding the cupcake is a tin with unfrosted cupcakes and more cupcakes in the foreground. The background is white tile.
Ingredients

Vanilla Cupcakes

  • ½ cup + 1 Tbsp. (67.5g) All-purpose flour
  • 1/3 cup (67g) sugar
  • ½ tsp. (2g) baking powder
  • 1/8 tsp. (0.5g) baking soda
  • 1/8 tsp. (0.2g) kosher salt
  • ½ stick (4 Tbsp. or 56.5g) unsalted butter, melted
  • 1 egg white
  • 1 tsp. (5g) Rodelle Madagascar Bourbon Pure Vanilla Extract
  • 3 Tbsp. (40g) Greek yogurt
  • 3 Tbsp. (40g) whole milk

Whipped Buttercream Frosting

  • 5 Tbsp. (76g) salted butter, softened
  • 1 ¼ cup (150g) powdered sugar
  • 1 Tbsp. (14g) heavy whipping cream
  • ½ Tbsp. (7.5g) Rodelle Madagascar Bourbon Pure Vanilla Extract
Uses
Directions

For the Cupcakes

  1. Preheat oven to 350F and place liners in cupcake pan.
  2. Whisk dries together (first 5 ingredients) in a large bowl.
  3. Whisk egg white, vanilla, yogurt, and milk together in separate bowl.
  4. Stir melted butter into the dries until incorporated. Add liquid blend and stir until homogenous.
  5. Fill cupcake liners 2/3 way full. Bake until toothpick inserted into middle comes out mostly clean, about 18 minutes
  6. Remove from oven and place pan on a cooling rack. Cool completely before topping

For the Buttercream

  1. Beat softened butter with mixer on medium speed for about 3 minutes, or until a pale yellow color.
  2. Sift in powdered sugar and stir on low until incorporated.
  3. Add vanilla and heavy cream, beat on medium high for 3 minutes, or until light and fluffy, scraping bowl as needed.
  4. Fit piping bag with desired tip, fill bag with buttercream, and decorate cooled cupcakes as desired.
  5. Enjoy!

Note:

This recipe was prepared by Kailtin Prindle, part of ADM's culinary team. Photos taken by @edgarmoralesphotography with @gaze.marketing.

We think this would be a really fun way to try out our Single Origin Vanilla Assortment gift set - you can sample each origin in the batter and frosting to create a custom cupcake experience!