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!
Tessie
I did something wrong not sure what but I will be testing this recipe again. I think I used to much flower so my batter came out like cookie dough, ugh! I will do it again soon if you think I could have done anything else wrong to make it come out like cookie dough let me know!
Celebrating Sweets
It definitely should not be like cookie dough. There is a video that goes along with the recipe to show you what the batter should look like. It is important that you measure the ingredients correctly, especially with a small batch recipe.
Lauren
The first time I made them the batter came out this way too, I think I over mixed it. The next time I didn’t mix as much and came out way better! 🙂
K
These are a great basic cupcake. I love that I can make them with the pantry and fridge staples I always have around. I had a cupcake craving tonight and was able to whip these up super fast, just enough to hit the spot without a bunch of leftovers.
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by. 🙂
alyssa
where is the video? it’s not popping up for me
Celebrating Sweets
It’s about halfway through the post.
Kelly
If I were to make these using a pan for mini muffins (with 12 spots), how long would you suggest cooking?
Celebrating Sweets
Start checking them around 10 minutes, then every couple minutes until a toothpick inserted into the center comes out clean.
Andrea
Great hit for our small Holiday BBQ get together. Best part is that I had everything to make these already in my kitchen. Everybody loved these cupcakes, and I don’t feel guilty for eating too many. Perfect recipe!
Celebrating Sweets
I’m glad you enjoyed them. Thanks for taking the time to leave a comment. 🙂
Kelly
Used this recipe a few times – came out great every time!! Thank you!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Mary OReilly
Delicious! Thanks so much!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Stacey
Tastes like corn bread . But the frosting is tasty
Celebrating Sweets
Cornbread? Did you add cornmeal? If you store your flour next to cornmeal it may affect the flavor of your flour.
Laila
Agreed. I weighed my flour and it still came out very dense. My sister even asked if I used pound cake batter. I think next time I’ll try using cake flour and then cream softened butter with the sugar
Emily Taylor
These were easy, delicious, and moist. I want to convert into layer cakes. Any ideas? Quadruple the recipe? For two layers??? Cook time?
Celebrating Sweets
Hi, Emily. It’s hard to say. You likely won’t need quadruple of every ingredient, that can get tricky. I have a vanilla cake recipe if you want to try it: https://celebratingsweets.com/vanilla-cake-recipe/
Happy baking!
June B
These were so good! Everyone loved them. I was worried though because I was using a really really small cupcake pan that was super thin but it ended up perfect. Thank you for the great recipe! 🙂
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂