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CUPCAKE BAKER PROFILE FULL SIZE

Set oven temperatures and place items into ovens.

Prepare and fill pans, molds, or baking sheets.Combine measured ingredients in mixers or blenders.Serve.Bakers mix ingredients according to recipes in order to make breads, pastries, and other baked goods. Transfer the frosting to a piping bag fitted with a small round tip (don’t feel like piping? You can also just spoon the frosting on top!).In a small mixing bowl, whisk together the butter, powdered sugar, milk, vanilla extract, and salt. While the cupcakes cool, make the frosting.

Bake until the cupcakes have domed up, resist light pressure, and a butter knife inserted in the center of the cupcake comes out with just a few moist crumbs attached, 20 to 25 minutes.

Use a silicone spatula to scrape the batter evenly into the prepared muffin cups.

Add the flour, baking powder, and salt and use a small rubber spatula to fold the mixture together until no streaks of flour remain.

Add the egg white, milk, and vanilla extract and mix well.

Add the sugar and mix until light and fluffy and pale in color, about 1 minute.

If your butter is too cold, you can microwave the mixture for a few seconds to soften it up!

In a small mixing bowl, stir together the butter and vegetable oil with a whisk or fork (you can also use a handmixer to make things go faster!) until smooth and combined.

Line two muffin cups of a standard size muffin tin with cupcake liners. By the time they cool down they’ll be perfectly moist and tender. Remember that baked goods continue to cook as they cool down, so it’s okay if your cupcakes are every so slightly underdone before taking them out of the oven.

Don’t over mix your batter! Obviously you don’t want huge clumps of straight flour in your batter, but as soon as everything is smooth, resist the temptation to keep mixing, and trust that you’ve gotten enough air in it during the early stages.

Use high quality vanilla. Rodelle Vanilla is my vanilla extract of choice and they are THE BEST.

This will help everything come together smoothly and allow you to beat the air into the batter to get those fluffy cupcakes you’re looking for.

Make sure all your ingredients are at room temperature. SO IMPORTANT.

CUPCAKE BAKER PROFILE FULL SIZE

In a full size recipe a little discrepancy with your measurements won’t make too much of a difference, but with measurements this small it can greatly affect the final product! Be super precise with your measurements. It is so important to measure precisely with single serve desserts.This single serve vanilla cupcake recipe is super simple to make (and way less work than making a whole batch of vanilla cupcakes), but these tricks will help you produce soft, fluffy cupcakes every time you whip these up! Tips for making this single serve vanilla cupcake recipe This single serve version is just a scaled down version of our tried and true vanilla cupcake recipe, so you’ll need all those same ingredients to whip this tiny version too! Here’s your grocery list: You’ll need all the usual suspects for this vanilla cupcake recipe, so you can probably whip this up with what you already have stocked in your pantry. Ingredients for this individual vanilla cupcake recipe This recipe is perfectly portioned to make 2 cupcakes, so you can have one for you…and one for future you 🙂 You’ll thank me later. Made with simple ingredients like flour, sugar, and vanilla extract, this cupcake is easy to make and comes together in just a few minutes. This single serve vanilla cupcake recipe is the perfect solution for when you want to sink your teeth into a buttery, soft, tender vanilla cupcake but don’t want to whip up a whoooooole batch of cupcakes.

And our most requested small-batch treat as of late has been a vanilla cupcake! So here she is. WE GET IT–you guys love single serve desserts. When you’re craving a soft, fluffy, buttery vanilla cupcake, but don’t feel like making a whole batch, you need this single serve vanilla cupcake recipe.