Small Batch Vanilla Cupcakes

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These Small Batch Vanilla Cupcakes are quick and easy to make and the whole batch makes 4 cupcakes! This recipe is dairy-free, eggless and perfect for small get togethers.

Prep Time20

Cook Time18

Total Time38

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cupcakes

Calories: 411kcal

Author: Megan Calipari

Cost: $3

Equipment

2 Medium Bowls
1 Whisk
1 Cupcake Tin
4 Paper Cupcake Liners
1 Hand Mixer or Stand Mixer for the frosting!

Ingredients

For the Cupcakes

½ Cup All-Purpose Flour
½ teaspoon Baking Powder
⅛ teaspoon Kosher Salt
⅓ Cup Granulated Sugar
¼ Cup Non-Dairy Milk
2 tablespoon Canola Oil
1 teaspoon Vanila Extract
¼ teaspoon Apple Cider Vinegar

For the Vanilla Frosting

4 tablespoon Non-Dairy Butter, room temperature
1 Cup Powdered Sugar, sifted
1 ½ teaspoon Non-Dairy Milk
1 teaspoon Vanilla Extract

Instructions

To Make the Cupcakes

Preheat oven to 350* F. Line a cupcake pan with 4 paper liners. Place the liners in the corners of the pan. See note!
In a small bowl, combine flour, baking powder and salt. Whisk and set aside.
½ Cup All-Purpose Flour, ½ teaspoon Baking Powder, ⅛ teaspoon Kosher Salt
In a medium bowl, combine sugar, non-dairy milk, canola oil, vanilla and vinegar. Whisk to combine. Then, add the dry ingredients and whisk to form the batter.
⅓ Cup Granulated Sugar, ¼ Cup Non-Dairy Milk, 2 tablespoon Canola Oil, 1 teaspoon Vanila Extract, ¼ teaspoon Apple Cider Vinegar
Use an ice cream scoop or a spoon to portion the batter between the 4 cupcake liners, filling each about ⅔ of the way full. Then, bake the cupcakes in a 350* oven for 17-19 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool completely before frosting.

To Make the Frosting

In a large bowl using a hand mixer, or in the bowls of a stand mixer fitted with the paddle attachment, cream the non-dairy butter until completely smooth. Then, add the powdered sugar and mix on low until combined.
4 tablespoon Non-Dairy Butter, room temperature, 1 Cup Powdered Sugar, sifted
Add the non-dairy milk and vanilla and mix on medium speed until the frosting is light and fluffy. Use a butter knife or a piping bag fitted with your favorite piping tip to frost the cupcakes and serve!
1 teaspoon Vanilla Extract, 1 ½ teaspoon Non-Dairy Milk

Notes

Place the cupcake liners in the 4 corners of the pan to ensure the cupcakes bake evenly.

Don't over mix the batter. Once the dry ingredients are added to the wet ingredients, whisk just until the batter forms.

Also, wait for the small batch vanilla cupcakes to cool completely before topping with frosting. Frosting melts very easily, so if the cupcakes are even a little bit warm you will be left with a big mess!

Nutrition