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:
- 1/2 cup all purpose flour see note
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons unsalted butter melted and slightly cooled
- 1/4 cup milk preferably whole or 2% milk
Vanilla Frosting:
- 3/4 cup powdered sugar
- 3 tablespoons unsalted butter at room temperature
- 1/4 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 2/3 and 3/4 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.
Siri says
I tried many recipes and finally this recipe came out much better. My cupcake tasted some bitterness. Can you suggest me why they taste bitter?
Celebrating Sweets says
It was likely your vanilla extract. Be sure to use a good quality pure vanilla extract.
Lesley says
This recipe is now my quick go to! I made 12 mini cupcakes, it worked out wonderfully. Thank you!
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Aem says
Loved the recipe but also had some bitterness in my cupcakes…i used pure vanilla extract. I didn’t measure the flour properly though, just read that. Not sure what went wrong. Thanks for sharing and I will try again!
Brittany says
So good! They came out perfect and moist, I used pure vanilla extract and they were to die for! The frosting recipe is going to be my new go-to, perfectly sweet, but not over the top. Love love love!
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Rhona says
They came out very dense not sure why
Celebrating Sweets says
They are fairly dense, but if you overmix them they can become too dense.
Lilly says
Will try this! Thank you so much. You saved me, I needed a quick and easy desert.
Celebrating Sweets says
Enjoy!
m says
did the butter need to be cold or could it be warm
Celebrating Sweets says
The butter for the cupcakes should be melted and cooled slightly, and for the frosting it is softened.
Alese says
So good! We had a craving for cupcakes and this fit the bill. I had some leftover dark chocolate so I melted that and mixed it into your frosting recipe. Turned out great.
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Lyd says
This is a wonderful recipe! I made six cupcakes for my best friend’s birthday a few months ago and am making a tiny cake for my birthday tomorrow. They turned out so well even with gluten free flour! The frosing is perfect too!
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Meagen says
Great recipe! Swirled red and blue dye in the batter for a festive 4th of July treat!
Celebrating Sweets says
Great idea! I’m glad you enjoyed them. 🙂 Thanks for stopping by!