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!
Emma
Danggg these are so good! I doubled the recipe and made mini cupcakes. They are not to sweet and super fluffy. Thank you for the recipe!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to share your experience. 🙂
Mikaela
The only cupcake recipe I use 10/10! So gooood.
Celebrating Sweets
That’s wonderful to hear! Thanks for stopping by. 🙂
Kassidy
If I double the recipe could I use this recipe for a cake
Celebrating Sweets
That should work. I’m thinking a 9×9 square pan would probably be the right size. Or maybe two 7 or 8 inch round cake pans. Enjoy!
Ivett
This recipe was so easy and the cupcakes are delicious, my first time making cupcakes from scratch and they came out tasting wonderful. I added some coconut extract as well since I was running low on vanilla, making a very delightful combination!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Fatima
I just made these and I have never made cupcakes from scratch. It came out sooo good. Thank you for sharing!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Amy
I do not have cupcake liners, but would love to make this for my sons birthday. Is there a way I could just turn this into a mini cake, and if so what size pan should I use? Thank you!
Celebrating Sweets
Maybe a 6-inch round cake pan, although that is an odd size, so you might not have it. You can make these without cupcake liners, just spray the muffin tin or grease it well with butter and flour. Enjoy!
Michele Minnaar
I am a chocolate fan through and through. Always feel like vanilla is a bit of a let down. But wow, the flavour of these is just spot on and so deep (if I can say that?). My kids and I made these in the little wafer baking cups and we got exactly 15. It was perfect to satiate their cupcake craving without going overboard. What a great recipe to stumble across – all because we’re in lockdown and I only had 1 egg in my fridge! Haha! ?
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Kyrianna
FREAKING DELICIOUS . i doubled the recipy becausee i wanted more . i love theese rate 11/10
Celebrating Sweets
I’m glad you enjoyed them!
lina lora
Hi. Maybe you can help me. How do I measure the butters? Do I melt and then measure or do I measure and then melt ? For example how would I measure the 3 tsb butter? Sorry I am new to baking. Trying to make this today for my kids.
Celebrating Sweets
I recommend that you measure first then melt. A stick of butter will have markings for each tablespoon so it should be easy. Enjoy!
Marissa
I don’t know what I did but they were so chewy .
Celebrating Sweets
Chewy? I haven’t heard that before. Was everything measured properly? Did you make any changes?
Lauren
Can I use almond milk? Or will the lack of real milk ruin the recipe?
Celebrating Sweets
That should work ok. Enjoy!
Shawnessy
Do you suppose I could do these with egg white only? I want to make pink cakes for our Pinkalicious party!
Celebrating Sweets
I haven’t tried it so I can’t say for sure. I would use closer to 2 egg whites, because one won’t likely be enough. Enjoy!
Shawnessy
Thanks! Sorry to be obe those people all….your recipe is perf now can I change it and have you test it? Lolol. Thanks!