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

Uses: Pure Vanilla Extract

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!

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