Enjoy two homemade vanilla cupcakes with this easy small batch vanilla cupcake recipe. Delightful, melt-in-your-mouth texture with rich buttercream frosting.
Prep Time10 minutesmins
Cook Time20 minutesmins
Cool10 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: buttercream frosting, cupcake, two vanilla cupcakes, vanilla cupcakes
Preheat the oven to 350°F (177°C). Place cupcake liners in the pans or use two oven-safe ramekins.
In a medium bowl, whisk butter, sugar, egg white, and vanilla until smooth.
Mix in the self-rising flour.
Add cream and blend until the batter is smooth.
Fill the cupcake liners with the batter. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely on a wire rack.
Make the frosting
For the frosting, combine powdered sugar, butter, vanilla, and cream. Mix well, either manually or with an electric beater, until it's smooth.
Frost the cupcakes and garnish with sprinkles if desired.
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Notes
Versatile Baking Options: These vanilla cupcakes are conveniently adaptable for both toaster ovens and conventional ovens. When using a toaster oven, apply the same temperature settings as you would for a regular oven. Keep in mind that toaster ovens often preheat more quickly, and baking times may be shorter. To ensure perfect cupcakes, start checking them at the 15-minute mark. Insert a toothpick or the tip of a sharp knife into the center of a cupcake. If it comes out clean, they're ready. Remember to use a muffin or cupcake pan that fits your toaster oven. I recommend the Nordic Ware compact muffin pan, which is smaller than standard-sized pans and perfectly fits three cupcakes.Advance Preparation: You can bake these cupcakes a day ahead of frosting. To maintain freshness, store them in an airtight container at room temperature. They can also be covered with plastic wrap or aluminum foil to keep them moist and ready for frosting the next day.