Small Batch Vanilla Cupcakes ~
A half-dozen light and fluffy cupcakes! Easy to whip up for one, two, or just a few.
Cupcakes aren’t just for birthday parties and bridal showers! Sometimes it’s nice to just enjoy a cupcake at home for dessert, you know?
I like this small-batch cupcake because I don’t always need or want a dozen cupcakes. In fact, it’s rare that I need that many at one time; maybe once or twice a year for a party with our homeschool group or to share with the neighborhood kids.
These cupcakes are delicious whether “naked” and unfrosted or topped with homemade Vanilla Buttercream Frosting or Vegan Chocolate Buttercream Frosting.
For those occasions when you do want a larger batch of cupcakes, this recipe is easy to double.
Ingredients for Vegan Vanilla Cupcakes
You will need:
- 1/2 cup oat milk, or other mild-flavored plant milk
- 1/2 teaspoon apple cider
- 1/2 cup + 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons vegan butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/2 Recipe for Vanilla Buttercream Frosting
How to Make Small Batch Vanilla Cupcakes
STEP ONE: Preheat oven to 350°F and line a 6-muffin tin with paper cupcake liners.
STEP TWO: In a measuring cup, whisk together the milk and apple cider. Set aside.
STEP THREE: In a medium mixing bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
STEP FOUR: Into a large mixing bowl, add the butter and sugar. Using a handheld mixer on medium speed, mix for 1 minute, until light and fluffy.
STEP FIVE: Mix in the vanilla and almond extracts.
STEP SIX: Add 1/2 of the oat milk mixture and 1/2 of the flour mixture. Continue mixing to combine.
STEP SEVEN: Add the remaining milk and flour mixtures, mixing just until fully incorporated. Do not overmix the batter; this collapses the bubbles in the batter and can lead to denser cupcakes.
STEP EIGHT: Pour batter evenly into the cupcake liners.
STEP NINE: Bake for 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean. Transfer to a cooling rack and let the cupcakes cool completely before frosting.
More Dessert Recipes You’ll Love!
- Easy Vegan Chocolate Cake
- Vegan Chocolate Buttercream Frosting
- Vegan Carrot Cake
- Mexican Chocolate Pudding
- Christmas Fruitcake
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Small Batch Vanilla Cupcakes
Ingredients
- 1/2 cup oat milk or other mild-flavored plant milk
- 1/2 teaspoon apple cider
- 1/2 cup + 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons vegan butter softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
Instructions
- Preheat oven to 350°F and line a 6-muffin tin with paper cupcake liners.
- In a measuring cup, whisk together the milk and apple cider. Set aside.
- In a medium mixing bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Into a large mixing bowl, add the butter and sugar. Using a handheld mixer on medium speed, mix for 1 minute, until light and fluffy.
- Mix in the vanilla and almond extracts.
- Add 1/2 of the oat milk mixture and 1/2 of the flour mixture. Continue mixing to combine.
- Add the remaining milk and flour mixtures, mixing just until fully incorporated. Do not overmix the batter; this collapses the bubbles in the batter and can lead to denser cupcakes.
- Pour batter evenly into the cupcake liners.
- Bake for 20 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean. Transfer to a cooling rack and let the cupcakes cool completely before frosting.
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