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Six cupcakes in a pink box Tried & Tested

Half batch cupcakes

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2.8 stars based on 5 ratings

Need a small batch of cupcakes for a special occasion? Don’t despair, we have a great half batch recipe.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

  • 115g 4⅛ oz Butter (unsalted) softened
  • 115g 4⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range)
  • 115g 4⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1 1 Salt
  • 2tbsp 2tbsp Milk (whole)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the buttercream

  • 250g 8⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 80g 2⅞ oz Butter (unsalted) softened
  • 25ml 1 fl oz Milk (whole)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • Sprinkle decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (170°C, gas mark 5) and line a muffin tin with 6 muffin cases. Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour and salt on a low speed until it is the texture of breadcrumbs.

    Ingredients for this step

  2. Classic mode Step 2

    Put the eggs in a jug and whisk by hand. Add the milk and vanilla extract and mix together.

    Ingredients for this step

    • 2 2 Egg(s) (free range)
    • 2tbsp 2tbsp Milk (whole)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  3. Classic mode Step 3

    Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick.

  4. Classic mode Step 4

    Spoon the mixture into the paper cases until ½ full. Bake in the oven for 18-20 minutes or until risen and springy to the touch. Leave to cool slightly and then place on a wire rack.

  5. Classic mode Step 5

    To make the buttercream use a hand held whisk or freestanding mixer slowly whisk the icing sugar with the butter, until well mixed, add the milk  and vanilla extract then increase the speed to high and whisk until soft & fluffy.

    Ingredients for this step

    • 80g 2⅞ oz Butter (unsalted) softened
    • Icing sugar
    • 25ml 1 fl oz Milk (whole)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  6. Classic mode Step 6

    Top the cooled cupcakes with the buttercream using a palette knife. Alternatively, fill a pipe bag with a nozzle inside and pipe swirls of buttercream onto the top of the cupcakes. Sprinkle each cupcake with your chosen decorations.

    Ingredients for this step

    • Sprinkle decorations