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Half dozen cupcakes WEB

Half batch cupcakes

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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
  • Food colouring

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 , food colouring 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
    • Food colouring
  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.