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small batch vanilla bean cupcakes - featured image

Small Batch Vanilla Bean Cupcakes: Best Easy Buttercream

  • Author: Luciana
  • Total Time: 35-40 minutes
  • Yield: 4-6 servings 1x

Description

These small batch vanilla bean cupcakes yield 4-6 servings, perfect for intimate gatherings or solo treats. They feature a tender crumb, real vanilla bean flavor, and light, fluffy buttercream, coming together in under an hour.

Ingredients

Scale
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 tablespoons (30ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean paste or ½ small vanilla bean, scraped
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons (45ml) whole milk, room temperature
  • For the Buttercream: ½ cup (115g) unsalted butter, softened
  • For the Buttercream: 2 cups (240g) powdered sugar, sifted
  • For the Buttercream: 1-2 teaspoons vanilla bean paste
  • For the Buttercream: 1-2 tablespoons heavy cream
  • For the Buttercream: ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down the sides of the bowl.
  4. Add the egg, vegetable oil, and vanilla bean paste (or seeds) to the butter mixture. Beat on medium speed until combined.
  5. Add the dry ingredients and milk to the butter mixture. Mix on low speed until just combined. Do not overmix.
  6. Divide the batter evenly among the lined cups, filling each about 2/3 full.
  7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should spring back when gently pressed.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes cool, beat the softened butter in a clean bowl until creamy.
  10. Add sifted powdered sugar, vanilla paste, salt, and 1 tablespoon heavy cream. Beat on medium-high for 2-3 minutes until fluffy. Adjust consistency with more cream or sugar if needed.
  11. Once cupcakes are completely cool, spread or pipe the buttercream on top. Serve immediately or store in an airtight container.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter to avoid tough cupcakes. Sift powdered sugar for smooth buttercream. Cool cupcakes completely before frosting to prevent melting. Can be made gluten-free using a 1:1 gluten-free flour blend or dairy-free using plant-based butter and milk.

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 32
  • Sodium: 180
  • Fat: 16
  • Saturated Fat: 10
  • Carbohydrates: 42
  • Fiber: 1
  • Protein: 4

Keywords: small batch cupcakes, vanilla bean cupcakes, easy buttercream, mini cupcakes, homemade dessert, vanilla cupcakes

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Find it online: https://familydinnerecipes.com/small-batch-vanilla-bean-cupcakes-best-easy-buttercream/