This small batch cupcake recipe makes 5 delicious vanilla cupcakes topped with vanilla buttercream frosting. 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 on hand.
Five cupcakes, made from scratch, ready in minutes. It doesn’t get much better!
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These cupcakes are
Quick and easy: Only about 15 minutes of hands on time. No special equipment or techniques needed.
Soft and moist: These cupcakes have a fantastic texture. They bake up soft, moist, and flavorful.
Packed with vanilla: A generous amount of vanilla extract in the cake batter as well as in the frosting gives these cupcakes a classic flavor.
Perfect for small gatherings: If you’re low on ingredients, or only need cupcakes for a handful of people, this is the perfect recipe.
Small batch cupcake recipe overview
*Full recipe below in recipe card*
Whisk egg and sugar until well combined.
Add melted butter and vanilla extract.
Alternate adding the dry ingredients (flour, baking powder, salt) with the milk.
Whisk until fully combined but be careful not to overmix. Transfer the batter into 5 lined muffin cups and bake.
Cool completely before topping with frosting.
Recipe tips
- Make sure your ingredients are measured properly. When making a small batch recipe this is especially important.
- Don’t overmix the cupcake batter, this can make the cupcakes heavy and dense.
- Try not to open the oven during bake time. For even baking and a nice rise, it’s best not to move the pan around too much.
- Prefer a different frosting? You can make a half batch of Strawberry Buttercream or you can add a tablespoon of cocoa powder and a of splash of milk to the vanilla frosting recipe to turn it into chocolate frosting.
Serving and storage
Store frosted cupcakes in the refrigerator for up to 3 days or at cool room temperature for up to 2 days. Serve at room temperature for the best flavor and texture.
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Recipe
Small Batch Vanilla Cupcakes
Ingredients
Cupcakes:
- ½ cup (60g) all purpose flour, see note
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg
- ¼ cup (50g) granulated sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons (57g) unsalted butter, melted and slightly cooled
- ¼ cup milk, preferably whole or 2% milk
Vanilla frosting:
- 5 tablespoons (71g) unsalted butter, at room temperature
- 1¼ cups (156g) powdered sugar, plus more if needed
- ¼ teaspoon pure vanilla extract
- 1 teaspoon milk, plus more if needed
Instructions
Cupcakes:
- Preheat oven to 350°F. Place 5 liners in a muffin pan.
- In a small bowl, combine flour (see note), 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.
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 a little milk, if it appears too thin add a little more powdered sugar.
- Frost the cupcakes using a piping bag and pastry tip; I use an open star tip. 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!
Athena Chang
This is awesome!!!!! My little brothers loved the recipe, especially when I put in chocolate chips! ?
Thank you so much for giving me a reason to threaten them to eat at dinner time, too!!!!!!????
Celebrating Sweets
I’m so happy to hear that you enjoyed them. Thanks for taking the time to comment. 🙂
Eve
I think that the cakes look amazing and they stand out because of the coloured sprinkles
Liz
I was looking for a quick vanilla cupcake recipe to make on a weeknight and this one hit the spot. The cupcakes were light and fluffy and the measurements are perfect for 5 cupcakes. Very easy to make! Thanks!
Celebrating Sweets
Perfect! I’m glad that you liked them. Thanks for taking the time to comment.
ANDREW DUBRA
This was a perfect project for today and the perfect amount! 2 kiddos slept while the older one and I made this !
Celebrating Sweets
That sounds perfect. I’m glad it worked out. Thanks for taking the time to comment.
Terry Fales
Wonderful recipe. The chocolate cupcakes were moist and delish!!!
Celebrating Sweets
Great! Glad you enjoyed them. 🙂
AnnaBelle
These cupcakes are really sweet and easy to make! I love them! =)
Celebrating Sweets
Great! Thanks!
Suzy
Been looking for a good small batch recipe for so long! Love to make just a few so I don’t eat too many of them.
Sarah
This is amazing! There’s only 2 of us, and I’m not big on leaving tons of desserts laying around. This is perfection.
Tiffany
These are great cupcakes to make ahead and freeze. I have a daughter with allergies so I premake these with her special flour blend and then freeze them, icing and all. When she has a birthday party to go to I just pull one out and by the time they have cake at the party it’s all thawed and ready for her to eat. Thanks for the simple recipe!
Celebrating Sweets
Perfect! I’m glad thats works for you. Thanks so much for taking the time to comment. 🙂 -Allison
Kelly
Hi, because these have milk do they need to be refrigerated ? It can they be left in the counter for a few days?
Celebrating Sweets
Hi, Kelly. You can leave them out for a couple days. Enjoy!