Glazed Vanilla Cupcakes (small batch)

This recipe makes a small batch of 6 glazed vanilla cupcakes that are ideal for times when you do not want left over cupcakes laying around.

I love vanilla cupcakes as they’re so easy to make and just so delicious. There are times when I fancy a quick sweet treat and a vanilla cupcake always hits the spot.

These cupcakes are topped with a simple glaze and are just as yummy as cupcakes topped with buttercream frosting.  Don’t get me wrong, I do love buttercream frosting on cupcakes but the calories in them are sometimes insane with an average cupcake with buttercream frosting being around 600 calories.  Glazing your cupcakes instead will definitely save a bunch of calories with an equally delicious flavour and are only around 250 calories.

This recipe makes a small batch of 6 vanilla cupcakes and that’s perfect for me as they only last a day in my house and I don’t have to worry about storing any leftovers. If you prefer to bake a dozen then this recipe can easily be doubled.

Why you’ll love this recipe!

• Great texture - these glazed vanilla cupcakes are soft and fluffy so they have the perfect texture.
• Small batch - makes 6 cupcakes so you don’t have lots of leftovers.
• Fresh cupcakes - small batch baking means you eat them all when they’re fresh instead of having them laying around for days and becoming stale.
• Less ingredients - making 6 cupcakes means you need less ingredients.
• Less calories - glazed cupcakes contain way less calories then buttercream frosting and they’re as just as delicious.

Ingredients for Glazed Vanilla Cupcakes

For the Cupcakes

• Butter – use soft room temperature unsalted butter.
• Sugar – I prefer caster sugar for this recipe.
• Oil – use any non-flavoured vegetable oil.
• Egg – this recipe only needs 1 room temperature egg.
• Vanilla extract – use good quality vanilla extract on vanilla bean paste.
• Milk – I use whole milk.
• Soured cream – or you can use natural plain yoghurt instead.
• Salt – regular table salt will do for this recipe.
• Flour – I use self-raising flour or you can use plain flour and add the baking powder.

For the Icing Glaze

• Icing sugar – also known as powdered sugar or confectioner’s sugar.
• Milk – use whole milk.
• Sprinkles – use any of your favourite sprinkles.

How to Make Glazed Vanilla Cupcakes

1. Preheat the oven to gas mark 3/325^oF/170^oC and line a cupcake tin with 6 cupcake cases. Using a spatula, cream together the butter and sugar then pour in the vegetable oil and continue to mix using a wire whisk until smooth. Continue using the whisk or hand whisk for the rest of the recipe.

2. Mix in the egg and vanilla extract then mix in the milk and sour cream. Add the salt and flour and combine until smooth. Spoon the batter evenly between the 6 cupcake cases and bake for 25 minutes. Once baked, remove and place the tray on a cooling rack for 15 minutes then transfer the cupcakes from the tin to the cooling rack to completely cool.

3. To make the glaze, add the icing to a small bowl then add the milk and mix until smooth. Spoon some of the glaze onto a cupcake and use a palette knife or the back of a spoon to smooth the glaze over the cupcake. Repeat for all the cupcakes then decorate with the sprinkles.

Recipe Tips

• For best results, don't over cream the butter and sugar and don't over mix the batter. Over creaming or over mixing could result in too much air in the batter that the cupcakes can’t support. This may cause the cupcakes to sink in the middle.

Nutrition

Nutrition based on 1 serving - Calories: 238kcal | Fat: 10.7g | Saturates: 3.9g | Carbs: 32.6g | Sugar: 22.9g | Fibre: 0.4g | Protein: 2.9g | Salt: 0.56g.

Storage

You can store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you still have cupcakes left after 2 days then store in the fridge for a further 2 days.

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