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!
Michele says
Excellent 5 stars…I made a strawberry cream cheese frosting for them,,,
Allison says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Regine Lopez says
I liked them they were pretty easy to make and quick. I baked mine for 14 minutes and they were perfect. My boyfriend liked the firmer kind of texture because they’re not as cakey which means they don’t fall apart but the flavor for me was a little bit I don’t know, a bit odd… next time I’m going to experiment with a little bit less vanilla I think because for me it was a little too overwhelming the vanilla flavor and I love vanilla flavor but it almost tasted like chemical…. but with frosting and lots of it, it helps out the flavor of the cake itself.
Allison says
Make sure you’re using pure vanilla extract. Imitation/artificial vanilla flavoring can have a really “off” flavor.
Jeannette says
Can I use a 6 inch pan?
Allison says
Most likely. It might be a bit more batter than you need. I wouldn’t fill the pan more than half to two thirds full. Bake until a toothpick inserted into the center comes out clean. Enjoy!
Ulani says
Would this make 6 cupcakes?
And how long would they last? I’m trying to replace cupcakes at my store since it’s harder to get imported goods.
Allison says
I guess you could stretch the batter to make 6 but the cupcakes will be smaller. I would recommend eating them within 1-2 days.
Nate says
Have made this twice! The first time I glanced at the mixing instructions and just combined it all when it was time. Still came out amazing. Was too lazy to make the icing and just used whipped cream.
My husband who isn’t a sweet tooth actually asked me for more cupcakes the next day! So I’ve got them in the oven right now. This is a keeper!
Allison says
Yay! I’m glad you enjoyed them. 🙂
Nate says
Just came to do an update in case someone wanted to try it in the future:
I made a different cake recipe this morning for my sons birthday and my husband didn’t approve. He asked me why I didn’t just use this -_-
So came back to this recipe at 8pm, tripled it and made (3) 6×2” round cakes + 16 cupcakes.
Round cakes took about 25 mins to bake and cupcakea about 21 mins.
They are perfect and husband approves. Currently cooling and will wrap in cling film overnight so I can frost with IMBC!
Emilio says
Awsome
kylie says
Sooooooooooooooooooooo good my mother even liked it happy Mother’s Day ya’ll
Allison says
Yay! Thanks for stopping by. 🙂
Blossom says
Love your recipes 😍😘😽😻💞✨💐💗💖
Allison says
Thanks! 🙂
Aswathy says
Can you explain the butter part? Do I take 4 tbspoons of butter and melt it? It melt butter and measure 4 tbspoons after ?
Allison says
Measure four tablespoons then melt it.
akeelah halley from guyana says
this is so easy to make and so delicious.
Allison says
I’m glad you enjoyed them! 🙂
Nate says
Just came to do an update in case someone wanted to try it in the future:
I made a different cake recipe this morning for my sons birthday and my husband didn’t approve. He asked me why I didn’t just use this -_-
So came back to this recipe at 8pm, tripled it and made (3) 6×2” round cakes + 16 cupcakes.
Round cakes took about 25 mins to bake and cupcakea about 21 mins.
They are perfect and husband approves. Currently cooling and will wrap in cling film overnight so I can frost with IMBC!