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    Home » Recipes » Sweet Treats » Cakes

    Glazed Vanilla Cupcakes (small batch)

    Published: November 8, 2023 by Andrea · This post may contain affiliate links. Please read the disclosures and disclaimers page for details.

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    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.

    Glazed Vanilla Cupcakes (small batch)

    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.

    Glazed Vanilla Cupcakes (small batch)

    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.
    Glazed Vanilla Cupcakes (small batch)

    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.
    cupcake batter before and after baking

    How to Make Glazed Vanilla Cupcakes

    1. Preheat the oven to gas mark 3/325oF/170oC 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.

    Glazed Vanilla Cupcake with bite taken

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    Glazed Vanilla Cupcakes (small batch)
    Print Pin Recipe

    Glazed Vanilla Cupcakes (small batch)

    This recipe makes a small batch of 6 glazed vanilla cupcakes which is ideal fortimes when you do not want left over cupcakes laying around.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Yield: 6 cupcakes
    Calories: 238kcal

    Ingredients

    For the Cupcakes

    • 30g unsalted butter soft room temperature
    • 70g caster sugar
    • 30ml vegetable oil
    • 1 egg room temperature
    • 1 teaspoon vanilla extract
    • 30ml whole milk
    • 30ml soured cream
    • ¼ teaspoon salt
    • 85g self-raising flour

    For the Icing Glaze

    • 60g icing sugar
    • 3 teaspoon whole milk
    • 1 - 2 tablespoon sprinkles

    Instructions

    • Preheat the oven to gas mark 3/325oF/170oC 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.
    • 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.
    • 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 cakes then decorate with the sprinkles.

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