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!
June
I made these cupcakes and I used up some leftover chocolate frosting on them. They tasted great.
Celebrating Sweets
That sounds yummy! Thanks so much for stopping by!
Sevana
These are the best home made cupcake I’ve ever tried.
It may be just as good as the famous cupcake shop around town.
I made it with my 3 year old and after portioning out everything it was so simple to put together. We added pink food coloring and sprinkles in the batter.
NOTE: I think the vanilla measurement is off, unless the vanilla I had was too potent, I only put one teaspoon and felt it was more than enough.
I tried this recipe without searching much when I realized I’m running low on sugar, powdered sugar and out of oil.
What a pleasant surprise. I will use this recipe again and again.
Celebrating Sweets
Hi, Sevana! I’m so happy that you enjoyed these cupcakes. The vanilla extract is correct. Yes, it is heavy on vanilla flavor. Thanks so much for taking the time to stop by and comment. Happy baking! 🙂
Mariam
Hi, I tried these cupcakes and they came out beautifully. This is my third time trying this recipe and I was wondering if you would be able to substitute powdered sugar to normal sugar from the frosting?
Celebrating Sweets
Hi, Mariam. I’m so glad you like these cupcakes, and that they came out good for you. I would not suggest swapping the powdered sugar for granulated sugar for the frosting. Granulated sugar would give the frosting a gritty texture. You can place granulated sugar in a spice grinder, coffee grinder, food processor or blender and blend it until it turns light and powdery, just like powdered sugar. Fair warning- if your processing it in a plastic container, the sugar might scratch it. I scratched my new Blendtec doing just that. Here’s a link with tips. Good luck! Happy baking!
Nicole Spencer
I used this recipe to see if it would make a small 5″ personal cake for my daughter’s birthday and it turned out great! I will be making 2 batches for a double layer cake on her actual birthday this weekend. Thank you!
Celebrating Sweets
Perfect, Nicole! I’m so glad to hear that. Happy birthday to your daughter! My daughter turns one in just a few days! 🙂
aria
@Nicole How long did you bake ?
Angel
Great recipe! Made a few mistakes (used 2 tablespoons of vanilla instead of 2 teaspoons) and some substitutions (cooking oil instead of butter in the cake and for half of the granulated sugar, I used splenda). I’m glad it was so versatile.
Celebrating Sweets
I’m glad you enjoyed these, and I’m glad they came out well with your substitutions. Thanks for stopping by, Angel! 🙂
Amanda
Just made this cake for my sons birthday. I double the recipie because there is four of us and it was delicious! I’m saving for later for sure. Thanks so much. I might try to add confetti for the inside of cake to add some color :). Thank you.
Celebrating Sweets
I’m so glad you liked it, Amanda! Thanks for stopping by!
Nabihah
They were abit dry and bland but still delicious. Thank you for the recipe though!
Celebrating Sweets
Hi! Sorry to hear that. If they were dry, they might have been overbaked. They definitely should not have been bland – there is quite a bit of vanilla in them. Glad you still enjoyed them. Thanks for stopping by!
Nico
My two year old son made these cupcakes tonight .. as i oversaw … and I used the mixer for the frosting..
They actually turned out really well even though he’s not precise at measuring lol it was easy and not a lot of mess. He had a blast and was excited to give one to anyone who was near! I just wanted to say thank you for the recipe. Very appreciated!
Celebrating Sweets
I’m so happy to hear that! What a fun activity! Thanks for stopping by, Nico.
Brandi
I made the butter cream thicker (I like it stickier, not sure why) and flavoured it with lime juice. These are perfect for a single girl. And much cheaper than anything bought. Has anyone tried a vegan version?
Celebrating Sweets
I’m so glad that you liked these. The addition of lime sounds yummy! I haven’t tried a vegan version, but would love to hear back if you try it.
Madona
I made those today with my boys. They were gone within minutes. Next time I’m doubling the recipe. Thank you.
Celebrating Sweets
Awesome! I’m glad you liked them! Thanks for stopping by.
Carmen
Going to try it today but, Just a quick question about mixing the eggs and sugar. In the recipe it says to mix for a minute. What speed or until what consistency? Pale and double in volume?
Celebrating Sweets
Hi Carmen. I make these whisking by hand (not using a mixer), so I can’t say a specific speed. The eggs will lighten in color slightly, but most likely not double in volume. No need to whisk until doubled. The important thing is that the eggs and sugar are incorporated before adding the next ingredients. I hope that helps. Good luck! Enjoy!