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A RECIPE FOR 6 CUPCAKES: FROM SCRATCH

Hosting a small gathering, celebrating a birthday, or simply craving something sweet? These small-batch vanilla cupcakes are just what you need!

I created this recipe for a recent family birthday party when I wanted a homemade treat without the excess of a full cake. Sometimes, all you need is just a little something to satisfy your sweet tooth—and these cupcakes do exactly that!

They say good things come in small packages, and in this case, small batches. This recipe makes just 6 cupcakes, the perfect amount for a cozy celebration or a thoughtful treat for a friend or neighbor.

Keep reading to learn how to make these delicious cupcakes and frosting from scratch. Happy baking!

INGREDIENTS

For the Cupcakes

  • 2/3 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup butter, melted

For the Frosting

  • 2 cups confectioners’ sugar, sifted
  • 1/4 cup butter, softened
  • 3/4 teaspoon vanilla extract
  • 1 tablespoon milk (plus extra if needed)

INSTRUCTIONS

Making the Cupcakes

  • Preheat your oven to 350°F (175°C). Line a muffin tin with 6 cupcake liners and set aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the egg, vanilla, melted butter, and milk to the dry ingredients. Using a stand or hand mixer, beat on medium speed for about a minute until smooth and lump-free. If mixing by hand, whisk until you achieve a smooth batter.
  • Evenly divide the batter between the cupcake liners using a spoon or ice cream scoop.
  • Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan before frosting.

Making the Frosting

  • In a mixing bowl, beat butter and vanilla on low speed until well combined.
  • Gradually add sifted confectioners’ sugar, mixing until the frosting begins to form.
  • Add 1 tablespoon of milk and continue mixing on low until smooth. For a thinner consistency, add additional milk 1 teaspoon at a time until the desired texture is reached.
  • Cover the frosting and set it aside until the cupcakes are completely cooled.

TIPS & CUSTOMIZATIONS

✔️ Cooling is key – Let the cupcakes cool completely before frosting.
✔️ Use any milk – This recipe works with any milk variety.
✔️ Decorate as you like – Tint the frosting with food coloring gel or add sprinkles for a fun touch.
✔️ Easy piping – A tipless piping bag works great for frosting!

Enjoy these small-batch vanilla cupcakes—a perfect homemade treat in just the right amount!

HOW TO MAKE MACARONS: BEGINNER FRIENDLY!

The ultimate guide to making macarons, perfect for both beginners and experts! These delightful treats are crisp on the outside, light and chewy on the inside. This recipe follows the French method of macaron-making, and it comes with detailed step-by-step instructions and photos. I highly recommend reading through the entire post before you begin, so you’re fully equipped to create these delicious macarons with confidence!

INGREDIENTS

  • 150 grams sifted super-fine almond flour (measure after sifting – see notes)
  • 180 grams powdered sugar
  • ¼ teaspoon salt
  • 120 grams large egg whites (at room temperature, about 4 large eggs)
  • 60 grams granulated sugar
  • 4 drops liquid-gel food coloring (adjust for stronger color – see notes)
  • 1 teaspoon pure vanilla extract
  • Vanilla buttercream frosting or your choice of filling

INSTRUCTIONS

  • Line 3 large baking sheets with parchment paper, and set aside.
  • Cut the tip off a large piping bag and fit it with a plain tip. To prevent batter from leaking, twist the top of the bag just above the tip and push the twisted portion into the tip. Place the bag into a tall glass, folding the top over the sides to hold it open. Set aside.
  • Sift almond flour into a medium bowl and measure out 150 grams. Discard any large pieces that didn’t pass through the sifter. Sift 180 grams of powdered sugar into the same bowl and gently mix to combine. Set aside.
  • Wipe down a large glass or metal bowl with vinegar or lemon juice to remove any grease. Add ¼ teaspoon salt and 120 grams of egg whites. Using an electric mixer with the whisk attachment, beat the egg whites on medium-high speed until bubbles form (about 30 seconds to 1 minute).
  • Gradually add the 60 grams of granulated sugar, about ½ teaspoon at a time, beating well after each addition. Continue to beat for 20-30 seconds before adding the next portion. Once all the sugar is added, continue whipping until the meringue reaches stiff peaks. To check, dip the whisk into the meringue and invert it; the peak should stand straight without curling over.
  • Add the food coloring and vanilla extract to the meringue, mixing until fully combined.
  • Gently fold the sifted almond flour mixture into the meringue in three additions. Once combined, it’s time to start the “macaronage” process.
  • Use a spatula or spoon to gently mix the batter, running the utensil along the bowl’s side and down the center to deflate it gradually. Continue mixing until the batter reaches a thick, lava-like consistency that pours in ribbons. You should be able to draw a figure 8 with the batter without it breaking. It should sink back into the batter in about 20 seconds.
  • Transfer the batter to the prepared piping bag. Avoid spooning or scooping the batter as it can deflate. Tilt the bowl to pour the batter in, scraping down the sides as necessary. Twist the top of the bag to seal it.
  • Pipe macaron shells onto the parchment paper, leaving about 1 inch between each. Pipe slightly smaller than the desired size as they will flatten slightly. Optionally, use a macaron template for uniformity.
  • Firmly tap each baking sheet on the counter 5-10 times to flatten the tops and release air bubbles. Use a skewer or toothpick to pop any stubborn surface bubbles.
  • Let the macarons sit at room temperature for 30-60 minutes until they form a skin that doesn’t stick to your finger when touched. This time can vary depending on humidity.
  • Preheat the oven to 315°F (157°C).
  • Bake the macarons, one sheet at a time, in the center of the oven for 12-15 minutes. To check if they’re done, gently press on a shell; it should not jiggle. The macaron shells should have developed “feet” at the bottom.
  • Allow the macaron shells to cool completely on the baking sheet. Carefully peel them off the parchment paper and match similarly sized shells.
  • Pipe your desired filling (vanilla buttercream or other) onto the bottom of one shell and sandwich it with another. A full batch of vanilla buttercream will provide ample filling for each macaron, while a half batch gives a lighter filling.

Enjoy your freshly made macarons!