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.
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.
Video
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.