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!
Laurie
This is the best small batch vanilla cupcake I’ve tried. Very easy to put together, and with wonderful vanilla taste. I’m sure it’ll be even better with vanilla bean paste, which I try and reserve for favorite recipes. I used a cocoa-based chocolate frosting because although I love vanilla, it’s not my husband’s first choice. Next time, though, it’ll be your vanilla frosting. Thank you for a great recipe.
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Shawnessy
So easy and delicious!! Made exactly as directed. Thanks for this perfect sized recipe!!
Claudia
I loved the cupcakes I will be sure to make again!!!
Celebrating Sweets
Great! Thanks for taking the time to leave a comment. 🙂
Kellie
Hi… Can we not to put butter on this recipe?
Really happy to get small batch of recipe… As small family, & want to make fresh food everytime…
Celebrating Sweets
You can leave off the buttercream frosting, but you need melted butter as the fat in the cupcake itself. You can try substituting an equal amount of neutral flavored oil, if you’d prefer.
Lauren
This is delicous.
Sarah
Really easy recipe! My only comment is that the bake time is a bit off or perhaps it’s my oven. I had to bake for Much longer as the toothpick kept coming out not clean. Also, I like a thicker frosting but used almond milk. I definitely had to add much more powdered sugar to get it thick!
Nadya
For all of your recipes , the calories written , is it per 1 serving(eg , 1cupcake , 1cookies , 1 slice) , or is it for the whole better ?
Celebrating Sweets
It is for one serving, and the serving size of each recipe is in the recipe card.
Jenna
Really bad. Vey small and icing is very thin like sugar cookie icing. Do not use this recipe! Ruined my whole batch! Not good
Celebrating Sweets
Did you make any changes to the recipe? I give instructions for how to make the frosting thicker (or thinner), did you try that?
Stephanie
I’ve made this recipe a few times. Very quick and delicious recipe. My husband loves these. I always make a double batch because 5 goes too quickly! I frosted with some leftover lemon cream cheese buttercream frosting I had from a birthday cake I made. Thanks for the recipe! Anyone giving low marks, you’re doing it wrong.
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to leave a comment. 🙂
Sweet Tooth
I was so happy to find this small batch recipe, it was perfect. Anyone saying these are “not good” made an obvious user error. These are foolproof and delicious.
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂