Small Batch White Cupcakes
Easy Small Batch White Cupcakes recipe. When all you need are four mini cakes, this dessert is perfect for you.
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Servings: 4 cupcakes
Ingredients
Cupcakes
- 1/4 cup avocado oil (or any neutral oil)
- 1/4 cup granulated sugar
- 3/4 tsp vanilla extract
- 1 large egg white
- 2 Tbsp Greek yogurt
- 6 Tbsp all-purpose flour
- 1/2 tsp baking powder
- pinch of salt
Frosting
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1-2 Tbsp heavy cream
- 1/2 tsp clear vanilla extract
Instructions
- Preheat the oven to 350°F. Line a muffin pan with 4 paper liners and set aside.
- In a medium bowl, mix together the oil, sugar and vanilla extract until fully combined.
- Whisk in the egg white and Greek yogurt until just combined.
- Sprinkle the flour, baking powder and salt evenly over the batter and stir until just combined.
- Divide evenly in the prepared muffin pan and bake in the preheated oven for 17-20 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool.
- Frosting: Beat the butter in a small bowl with an electric mixer until light and fluffy. Add in the powdered sugar, 1 Tbsp heavy cream and vanilla. Beat until light and fluffy, adding more cream if necessary.
- Scrape the frosting into a piping bag with your choice of piping tip. Pipe the frosting onto the cooled cupcakes.
Notes
- Top with seasonal sprinkles or a cake topper to celebrate with these cupcakes on any occasion.