Small Batch Cupcake Recipe – An easy and delicious recipe for 5 vanilla cupcakes topped with vanilla buttercream frosting. VIDEO below!
Sometimes you just need a cupcake. This is life, friends. Cake, topped with frosting and sprinkles is a necessity in my world, and it should be in yours too.
For those times that you’re craving a cupcake, you need a quick dessert, or you’re baking for just a few people – this is the recipe to have at the ready. Five cupcakes, made from scratch, ready in minutes. It doesn’t get much better.
I have to tell you that these are some of the best and easiest vanilla cupcakes I have ever made. They are soft, moist, and flavorful. I top the cupcakes with a quick vanilla buttercream which is the perfect addition. My family goes crazy for these.
And since we don’t really need a reason to make these, I whip these up more often than I’d like to admit.
Small Batch Vanilla Cupcakes
- This recipe is super simple
- It creates only a few dishes
- The cupcakes taste amazing – they’re loaded with vanilla
- No extra cupcakes sitting around to tempt you
For those times when you need a little sweet pick me up, look no further. This small batch vanilla cupcake recipe will have you diving in to a perfect vanilla cupcake in no time.
Prefer a small batch of chocolate cupcakes (here)! Want to top these with Strawberry Frosting, check out this recipe (cut it in half).
YOU MIGHT ALSO LIKE: SMALL BATCH CHOCOLATE CHIP COOKIES
Small Batch Vanilla Cupcakes
Ingredients
Cupcakes:
- ½ cup all purpose flour, see note
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons unsalted butter, melted and slightly cooled
- ¼ cup milk, preferably whole or 2% milk
Vanilla Frosting:
- ¾ cup powdered sugar
- 3 tablespoons unsalted butter, at room temperature
- ¼ teaspoon pure vanilla extract
- 1-2 teaspoons milk, I used whole milk
Instructions
For the cupcakes:
- Preheat oven to 350°F. Spray 5 muffin cups or place 5 liners in a muffin pan.
- In a small bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the egg and sugar for about 30 seconds. Add the vanilla extract and melted butter and whisk until well combined.
- Add half the dry ingredients to the wet ingredients and whisk until just combined. Add the milk, and whisk until just combined. Add the remaining dry ingredients and whisk until combined (being careful not to overmix).
- Divide the batter evenly between 5 muffin cups (each cup will be between ⅔ and ¾ full). Bake for 14-16 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
For the frosting:
- Beat powdered sugar and butter until smooth. Add vanilla extract and 1 teaspoon of milk. Beat on medium speed for several minutes, until light and fluffy. If the frosting appears too thick, add an additional teaspoon of milk, if it appears too thin add a little more powdered sugar.
- Frost the cupcakes using a butter knife. Top with sprinkles, if desired.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Jennifer Henderson
Yay! I wanted to make some last minute cupcakes for my hubbys birthday but didn’t want a whole batch and these were perfect!!!!! Will make again
Allison
That’s great to hear. Thanks for taking the time to comment. 🙂
Jennifer
Easy and delicious! I divided the batter into four muffin cups, so had to bake a few extra minutes. Perfect Valentine’s Day treats for my family!
Allison
I’m glad you enjoyed them! 🙂
Milagros
Instead of regular size cupcakes can we make mini cupcakes with this recipe?
Allison
Sure. You’ll need to reduce the bake time. Start checking them around 9 minutes, then every minute or so until they’re done.
Marie
This are quick; easy and delicious cupcakes
Allison
Thank you!
Bernisha
Do you have to use whole milk or 2% milk ?
Allison
Preferably, but you can make it with skim milk or plant based milk.
Elizabeth
Needed to bake four cupcakes in a pinch and was down to the last of my flour and butter. I was skeptical since I’ve never made such a small batch — but they domed perfectly. We ate the fifth cupcake and it was delicious. I doctored it up a bit by using toasted sugar and browned butter, then frosted with browned butter icing. Thank you — this recipe saved the day!
Priscilla
Absolutely Amazing! My ten year old daughter uses this recipe again and again! It is a family favorite! Except we use powdered freeze dried strawberry instead of vanilla for the flavoring. We even copied it onto the family recipe book. Thank you so much!🧁
Allison
You’re welcome! Thanks for the kind review 🙂
Nicole
Just made for my sons second birthday since his party isn’t for another week. The came out pretty dense. I’m assuming I over mixed? I’ve only done cupcakes from scratch a few times over the years. They’re tasty though!
Allison
This makes a fairly dense cupcake. They should still bake up moist and flavorful. Enjoy!
Blair
Satisfaction!