Description
These small batch vanilla cupcakes are perfect for when you want a sweet treat without making a full dozen. Light, fluffy, and rich in vanilla flavor.
Ingredients
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- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons milk
- 2 tablespoons sour cream
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with 4 cupcake liners.
- Cream the butter and sugar together in a bowl until light and fluffy.
- Add the egg and vanilla extract and mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the milk and sour cream until the batter is smooth.
- Divide the batter evenly among the cupcake liners.
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can double the recipe to make more cupcakes.
- Top with your favorite frosting once cooled.
- Sour cream adds moisture; Greek yogurt can be used as a substitute.
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 12g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2.5g
- Cholesterol: 40mg