Single Serve Vanilla Cupcake

angled close up of vanilla cupcake on marble surface with sprinkles around, a fork beside, and white flowers behind.

Single Serve Vanilla Cupcake

Skip baking a whole batch of cupcakes and enjoy this decadent Single Serve Vanilla Cupcake ANYTIME! A light, fluffy, moist, and perfectly sweet cupcake frosted with an easy-to-make vanilla buttercream. It's so simple, but SO good!

Course: Desserts

Cuisine: American

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: cupcake

Calories: 532kcal

Ingredients

Cupcake

2 Tablespoons whole milk
1 Tablespoon vegetable oil
1 large egg yolk
½ teaspoon vanilla extract
3⅔ Tablespoons all purpose flour
1½ Tablespoons granulated sugar
⅛ teaspoon baking powder
pinch salt

Frosting

1 Tablespoon salted butter room temperature
⅛ cup powdered sugar sifted
¼ teaspoon heavy cream
1/16 teaspoon vanilla extract

Instructions

Heat oven to 350℉/177℃.
Place one liner in cupcake tin, or spray one cavity with baking spray. Set aside.
In a small bowl, whisk together milk, oil, egg yolk, and vanilla.
Add flour, sugar, baking powder, and salt.
Stir only until blended. Do NOT over mix!
Pour into prepared pan.
Bake for 18 minutes, or until cupcake tests done.

Frosting

In a small bowl, beat butter and powdered sugar until creamy.
Add cream and vanilla.
Beat until fluffy.
Spread on cooled cupcake.

Notes

Substitutions:

This recipe can be made vegan by using a plant-based milk and aquafaba. For the frosting, use your favorite vegan butter and plant-based milk.
To make this recipe gluten-free, be sure to use your favorite 1:1 gluten free all-purpose flour.

Expert Tips:

Check your baking powder to make sure it’s still in-date.
Remember to preheat your oven!
Be careful to not over-mix your cupcake batter.
If you’re unsure the cupcake is baked, you can use a cake tester or tooth pick. If it comes clean, the cupcake is baked!
Let the cupcake cool COMPLETELY before frosting it.

Nutrition