Go Back

Small Batch Vanilla Cupcakes With Whipped Cream Cheese Frosting

These are truly the best Small Batch Vanilla Cupcakes you'll ever make. This easy recipe yields six perfectly sized cupcakes with an ultra soft and moist crumb. Each bite is filled with rich vanilla flavor, making them perfect for smaller celebrations or to satisfy those cupcake cravings. To make them even better, these vanilla cupcakes are topped with a light and luscious cream cheese whipped frosting.
Print Recipe Pin Recipe
Total Time 1 hour 10 minutes
Course Dessert
Servings 6 cupcakes

Ingredients
  

Vanilla Cupcake Batter

  • 76 grams (1/2 cup + 2 tablespoons) Cake flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 42 grams (3 tablespoons) Unsalted butter, room temperature
  • 72 grams (1/4 cup + 2 tablespoons) Granulated sugar
  • 1 tablespoon Canola oil (or any neutral oil)
  • 1 1/4 teaspoon Vanilla extract
  • * optional 1 teaspoon Vanilla bean paste
  • 1 Large egg, room temperature
  • 1 Egg white, room temperature
  • 48 grams (1/4 cup) Buttermilk, room temperature *see notes

Whipped Cream Cheese Frosting

  • 60 grams (1/2 block) Cream cheese, directly from refrigerator *see notes
  • 35 grams (1/3 cup) Icing sugar, sifted
  • 1/2 teaspoon Vanilla extract
  • 1/2 cup Heavy cream, directly from refrigerator
  • 2 tablespoons Sprinkles

Instructions
 

Vanilla Cupcakes

  • Preheat your oven to 350°F (175°C). Line a muffin pan with 6 cupcake liners and set it aside.
  •  In a large bowl, whisk together the cake flour, baking powder, and salt. Set it aside.
    76 grams (1/2 cup + 2 tablespoons) Cake flour, 1 teaspoon Baking powder, 1/4 teaspoon Salt
  • Using a hand mixer or stand mixer, cream the butter and sugar together for about 5 minutes, or until the mixture looks pale and fluffy. Add in the oil, vanilla extract, vanilla bean paste, the egg, and the egg white. Mix on medium speed for 2 minutes to add air to the batter.
    42 grams (3 tablespoons) Unsalted butter,, 72 grams (1/4 cup + 2 tablespoons) Granulated sugar, 1 tablespoon Canola oil (or any neutral oil), 1 1/4 teaspoon Vanilla extract, 1 Large egg,, 1 Egg white,, * optional 1 teaspoon Vanilla bean paste
  • Add half of the dry ingredients and gently fold it in using a spatula. Then add half of the buttermilk and mix again. Add the remaining dry ingredients and buttermilk, mixing just until everything is combined. Don’t overmix—stop once the flour streaks disappear.
    48 grams (1/4 cup) Buttermilk,
  • Divide the batter evenly into 6 cupcake liners in a muffin pan. Bake at 350°F (175°C) for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Cream Cheese Whipped Frosting

  • In a large bowl, beat the cold cream cheese on medium speed until smooth and fluffy. Add in the powdered sugar and vanilla extract, then mix until well combined.
    60 grams (1/2 block) Cream cheese,, 35 grams (1/3 cup) Icing sugar,, 1/2 teaspoon Vanilla extract
  • Pour in the cold heavy cream and start mixing on low speed. Gradually increase to medium and whip until the frosting is thick and holds its shape (this takes about 3 to 5 minutes).
    1/2 cup Heavy cream,
  • Scoop the frosting into a piping bag and frost your cooled cupcakes. Add your favorite sprinkles or toppings.
    2 tablespoons Sprinkles

Notes

  • How To Make Homemade Buttermilk - pour one teaspoon of lemon juice into a 1/4 measuring cup and then fill with whole milk. Set aside for 10 minutes before using.
  • For the frosting you need COLD cream cheese and COLD heavy cream. 
Keyword 6 cupcakes, small batch vanilla cupcakes, vanilla cupcakes with cream cheese frosting