The mighty cupcake!  The perfect sized treat features soft, tender buttery crumbs of a rich vanilla cake and the creamy, sweetness of flavored icing.  Nothing is better, especially if the recipe is a small batch recipe!

Cupcakes are a sentimental favorite.  They remind me of being a little girl excited by the idea of having my own “cake.”  I can remember a neighborhood bakery, where the window would feature small cakes, with hills of frosting, swirled and slathered, with a shower of rainbow sprinkles or even additional pieces of candy perched on top.  The cupcake was magical.

This is my favorite Vanilla cupcake recipe, the only ingredient that you may not have is cake flour and it’s easy to make (measure out 1 cup of all-purpose flour, remove 2 tbs.  Measure 2 tbs cornstarch and add to your flour.  Best to run the flour and cornstarch through a sifter so it’s airy and no lumps).

I love a vanilla cupcake.  Yes, it's simple, but the possibilities with flavors in frostings are endless. I also tend to up the ante on the vanilla and use vanilla bean paste, which has lovely, brown freckles of the vanilla bean.  It is sweeter than the extract, but if you like vanilla, you should try it.


Small Batch Vanilla Cupcakes

When 1 dozen cupcakes are too many, but 9 seem like the right amount; this is the perfect recipe!

 Servings 9


  • 1¼ cups cake flour, sifted

  • 1 tsp baking powder

  • ¼ tsp baking powder

  • 4 oz unsalted butter, room temperature, cut into pieces 1 stick

  • ā…” cup sugar

  • 3 large eggs

  • 1 tsp vanilla extract or vanilla paste


  1. Preheat the oven to 350° and line a cupcake/muffin pan with liners and set aside.

  2. In a large bowl, whisk the dry Ingredients - cake flour, baking powder, and salt - set aside.

  3. In the bowl of your mixer, cream the butter and sugar until light and fluffy - 5-6 minutes. Add one egg at a time, scraping down after each addition, then add the vanilla.

  4. With the mixer off, add your dry ingredients, then turn the mixer on low and mix until just combined.

  5. Fill the cupcake liners 2/3rds full and bake until cooked through - about 25-minutes

When I make these cupcakes, I’m known for pinching one, then wrapping each in plastic wrap and keeping them in a plastic bag; easily accessible for when you want that great treat.  As for icing/frosting — that’s up to you, I like a Swiss Meringue Buttercream, which is combining egg whites and sugar; then heating over a double boiler, whisking until warm to the touch and there are no sugar granules to the touch.