How To Make Little Cupcakes

• 3 tablespoons (1.5oz) unsalted butter softened

• 1/4 cup and 3 tablespoons (87g) granulated sugar

• 1 large egg white

• 1/2 teaspoon vanilla extract

• 1/2 cup (60g) all-purpose flour measured using the spoon and sweep method and divided

• 1/2 teaspoon baking powder

• 1/8 teaspoon salt

• 1/4 cup and 1 tablespoon milk any percentage

Vanilla Buttercream

• 4 tablespoons (2oz) unsalted butter softened

• 1 cup (120g) powdered sugar sifted

• 1 teaspoon to 1 tablespoon milk or cream

• 1/4 teaspoon vanilla extract

• Pinch of salt

• Sprinkles optional

Instructions:

• Preheat your oven to 375°F and line your cupcake pan with 6 liners.

• In a medium bowl combine butter and sugar and using a handheld electric mixer, cream together until light and fluffy, 1 to 2 minutes.

• Add egg white and vanilla. Beat on medium until smooth.

• Add 1/4 cup (30g) of the flour, baking powder, and salt. And mix on low until incorporated.

• Mix in milk on low. Add remaining 1/4 cup of flour and mix on medium until well-mixed and smooth. Divide batter between prepared cupcake cups, filling just under 2/3 full. This should make exactly 6 cupcakes. Bake for 17 to 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean or with just a couple dry crumbs.

• Transfer to a cooling rack when the cupcakes are cool enough to handle and cool completely before frosting.

Vanilla Buttercream

• In a medium bowl, combine butter, powdered sugar, milk or cream, vanilla, and salt. Beat until frosting comes together, adding milk by the 1/2 teaspoon as necessary.

• Transfer frosting to a piping bag and pipe over cupcakes or use a knife to spread frosting. Top with sprinkles if desired, and enjoy!