This recipe makes a small batch of glazed vanilla cupcakes also known as fairy cakes. These cupcakes are glazed with icing sugar and topped with sprinkles which makes them so pretty.
I love vanilla cupcakes as they’re so easy to make and simply 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 fairy cakes 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.
Why You’ll Love this Recipe!
- Great texture - this fairy cakes recipe makes vanilla cupcakes that 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.
Ingredients for Glazed Vanilla Cupcakes
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
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 or vanilla bean paste.
- Milk – I use whole milk.
- Soured cream – or you can use natural plain yoghurt instead.
- Salt – I use fine sea salt but 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 – use to glaze these cupcakes. Icing sugar is also known as powdered sugar or confectioner’s sugar.
- Milk – use whole milk.
- Sprinkles – use any of your favourite sprinkles for these cupcakes.
How to Make Glazed Vanilla Cupcakes
1. Preheat the oven to gas mark 3/325oF/160oC/140oC fan 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 when baked.
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 with icing 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.
These cupcakes can be wrapped and stored in the freezer for up to 2 months. Defrost thoroughly before consuming.
Recipes You May Like!
- Strawberry Glazed Cupcakes
- Glazed Doughnuts
- Small Lemon Drizzle Loaf Cake
- Vanilla Cupcakes
- Funfetti Cupcakes with Simple Icing
Glazed Vanilla Cupcakes (Small Batch)
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 room temperature
- 30ml soured cream room temperature
- 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/160oC/140℃ fan 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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