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This small batch yellow cupcake recipe makes four soft, tender, and delicious cupcakes topped with creamy buttercream frosting. Perfect for when that cupcake craving hits but you don’t need 24 cupcakes.
Why You’ll Love This Recipe
These cupcakes are made with a moist yellow cake and a rich butter cream frosting. They are ony of my all time favorite cupcake recipes, but made in small batch form.
This recipe make 4 perfect cupcakes. Perfect for a small family or when you just have a craving for a delicious cupcake.
Ingredients Needed
- Butter. I use salted butter
- Sugar. Both granulated sugar and powdered sugar
- Egg
- Vanilla extract
- Almond extract
- Baking powder
- Salt
- Sour cream. Can also use plain Greek yogurt.
- Flour. I use unbleached all purpose flour
How to Make Small Batch Yellow Cupcakes
- In a small bowl cream or mix together butter and sugar until light and fluffy. You can do this by hand or with a hand mix.er
- Add in egg, sour cream and extract. I like a combination of vanilla and almond extract but if you prefer you can use all vanilla.
- Combine wet ingredients with dry ingredients (flour, salt and baking soda). Mix until combined.
- Fill lined muffin pan 2/3 full with batter.
- Bake at 350 degrees F for 19-21 minutes or until a toothpick comes out clean.
Tips & Tricks
- With small batch baking be sure and very accurate with your measuring. A little bit too much or too little can make a difference.
- Don’t overmix. There isn’t a lot of batter so overmixing it can make for a tough cupcake. Mix just until dry ingredients are incorporated.
What is the Best Frosting for Yellow Cupcakes?
I will always choose a buttercream frosting. The frosting is pretty much why I eat cake! It’s definitely my favorite part. I love a vanilla or almond flavored buttercream but you could also top these with a chocolate buttercream. Another favorite of mine is maple frosting! You can find my full size recipe for buttercream frosting here.
How to Make vanilla Buttercream Frosting
- Cream butter and add in extract.
- Add in powdered sugar and enough milk or cream to make a nice spreading consistency.
- You can also using a piping bag and a large star tip to pipe the frosting onto the cupcakes. Add a few sprinkles if you are feeling fancy.
Frequently Asked Questions
How do I store cupcakes?
These cupcakes do not need to be store in the refrigerator but can be stored in an airtight container at room temperature for 5-7 days Be sure to store in a deep container so it doesn’t smash your frosting.
How do I prevent my cupcakes from overflowing?
If your cupcake liners are not filled evenly you can end up with some of your cupcakes under baked and some over baked. Overfilling your cupcakes can cause them to overflow, flatten out and even sink in the middle. The best way to get even sized cupcakes that don’t overflow your cupcake liner is to use a scoop. You want to fill your cupcakes 2/3 full. For my cupcake tin, that is 1/3 cup and I use this scoop.
Can I freeze cupcakes?
Cupcakes can be easily frozen. I prefer to freeze cupcakes unfrosted in an airtight container so that the frosting doesn’t get smashed. If you are going to freeze them frosted, flash freeze them first. Flash freezing is when you place the cupcakes on a baking sheet, place in freezer until frozen solid. Then place the cupcakes into a container, deep enough not to smash the frosting and they will keep for 2-3 in the freezer. I have found that buttercream frosting freezes better than cream cheese frosting.
To thaw frozen cupcakes place them on a baking rack and allow them to sit at room temperature for about 30 minutes. Having air circulation underneath prevents cupcakes from getting soggy on the bottom.
For more delicious recipes try one of these:
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Small Batch Yellow Cupcake
Ingredients
- 3 Tbsp salted butter softened
- 1/3 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp baking powder
- pinch of salt
- 2 Tbsp sour cream
- 1/2 cup all purpose flour
Buttercream
- 1/4 cup salted butter softened
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 -2 cups powdered sugar
- 1-2 Tbsp cream or milk
Instructions
- Preheat oven to 350 degrees F.
- Cream butter and sugar together in a bowl. Mix until light and fluffy.
- Add in egg and extracts. Can use all vanilla if you prefer.
- Add in sour cream and mix to combine.
- Add in flour, salt and baking powder, stir just until combined.
- Use a 1/3 cup scoop and fill a muffin tin 2/3 full. I prefer to use a cupcake liner. If not, be sure and spray the muffin tin with baking spray.
- Bake for 19-21 minutes or until a toothpick comes out clean.
Buttercream Frosting.
- Cream butter and add in extract.
- Add in powdered sugar and enough milk or cream to make a nice spreading consistency.
Tips & Notes:
-
- With small batch baking be sure and very accurate with your measuring. A little bit too much or too little can make a difference.
-
- Don’t overmix. There isn’t a lot of batter so overmixing it can make for a tough cupcake. Mix just until dry ingredients are incorporated.
- These cupcakes do not need to be store in the refrigerator but can be stored in an airtight container at room temperature for 5-7 days Be sure to store in a deep container so it doesn’t smash your frosting.
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Nutrition Facts:
Bridget Thomas says
Delicious! I’m definitely saving the recipe :). They were tasty, moist and worked well with the chocolate icing I used.
Connie says
I made these yesterday and they were delicious! Since it’s just my husband and myself now, your recipes are perfect for us!
Barb says
Hi Leigh Anne,
I made these cupcakes yesterday and I was so in love with the way they turned out!!
They were beautiful and once the frosting was on they were perfect. They even rose to the prefect height! This recipe made 5 cupcakes for me. Bonus!! I do have a question…The one I had left I ate the next day and it was a little dried out and hard. The other cupcakes the day before were perfect….moist, tender and delicious. Did I cook them to long? I watched them carefully in the oven and they were ready at 18 minutes. I measured all ingredients carefully and had a thermometer in my oven to make sure the temp was correct. I am making these for my grandson’s Pre-K last day of school party and wanted them to be delicious. Also! I need 15 cupcakes. Can I make all 3 batches at once or do I need to mix each batch separate? I noticed you have a yellow cake recipe that could work for cupcakes. Would that recipe be better for what I need? Thank you so much for all the delicious recipes!!
Leigh Anne Wilkes says
I am so glad you enjoyed the cupcakes! I’m not sure how you stored them but they should store overnight fine in an air tight container. This recipe was designed to make a small batch but I am sure it would double fine. I have never doubled it myself.