Small-batch Vanilla Cupcakes
Ingredients
The cupcakes
-
3
tablespoons
unsalted butter, softened
-
¼
cup
granulated sugar
-
3
tablespoons
granulated sugar
-
1
large
egg white
-
½
teaspoon
vanilla extract
-
½
cup
all-purpose flour
-
½
teaspoon
baking powder
-
⅛
teaspoon
salt
-
¼
cup
milk
The frosting
-
4
tablespoons
unsalted butter, softened
-
1
cup
powdered sugar, sifted
-
1
teaspoon
milk or cream
-
¼
teaspoon
vanilla extract
-
a pinch
salt
-
to taste
sprinkles (optional)
Instructions
- Preheat the oven to 375°F and line a cupcake pan with 6 liners.
- In a medium bowl, cream together the butter and sugar until light and fluffy.
- Add the egg white and vanilla, beating until smooth.
- Mix in ¼ cup of the flour, baking powder, and salt until incorporated.
- Add the milk and mix on low, then add the remaining flour and mix until smooth.
- Divide the batter between the cupcake liners, filling them just under ⅔ full.
- Bake for 17 to 20 minutes until a toothpick comes out clean.
- Cool the cupcakes on a rack before frosting.
- For the frosting, beat together the butter, powdered sugar, milk, vanilla, and salt until combined.
- Pipe or spread the frosting on the cooled cupcakes and top with sprinkles if desired.
Nutrition Facts (estimated)
Servings
6 cupcakes
Calories
285
Total fat
12g
Total carbohydrates
43g
Total protein
2g
Sodium
100mg
Cholesterol
10mg
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