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!
Allison
Loved these! Needed something simple and sweet with ingredients I already had on hand and those were just right! Will definitely make again!
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Daphne
Hi! Can I use buttermilk instead of regular milk? Thank you!
Allison
I would not recommend it for this recipe, I think it might make the cupcakes too tangy.
Eryka
My 3 year old asked to make cupcakes at 8 pm on Friday night so this recipe was perfect with all stuff I had on hand. I did find them SUPER buttery though, 4tbsp in cake and 3 tbsp in frosting, right?
Allison
Yes, that’s correct. I’m glad you enjoyed them!
Tamara Folsom
I tried these with cake flour and they didn’t come out good. Uneven rise and they were dark on the bottom center but wet from oil on top. Very spongy.
Allison
Hi, Tamara. Cake flour is lower in protein and gluten, so if you’re going to swap it for all purpose flour (which is what is used in this recipe) then you need to actually add a bit more cake flour. Having a little more flour would have likely solved the issue with the texture.
Maddy
Hi, I was curious if salted butter would work this recipe sounds delicious and salted is all I have thanks.
Allison
It should be fine for the cupcakes, it might be a bit salty for the frosting though.
Mansidak
Should I melt the butter and then measure it? Or should I measure it first and then melt it?
Allison
You can measure first and then melt it.
Laura Plourde
Can this recipe be doubled as is?
Allison
I have done so successfully. Just be sure to measure the ingredients accurately; it’s extra important with small batch recipes.
Dasha Pink
They taste like homemade twinkies!
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Tricia
I loved the cupcakes!!!
Tricia
LOVED THE CUPCAKES AND MY BABY SISTER ALSO LOVED THEM
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂