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!
Alyse
This recipe totally delivers. I could usually pass on cupcakes but these are dense, moist, and delicious. I reduced the vanilla by about 1/2 (personal preference), and they’re perfectly sweet and tasty that way.
Allison
I’m glad you enjoyed them. 🙂 Thanks for taking the time to comment.
Kayla
About to try these! Love the idea of small batch for when the mood strikes! (even though I’m going to be the one eating them all!)
Victoria Wojcik
This was a great recipe. Perfect small batch. Just the right amount of icing. No waste. And the cupcakes were totally yummy and moist. I added some food colouring to make them orange and added some silver sprinkles.
Allison
I’m glad you enjoyed them. Thanks for taking the time to leave a comment. 🙂
Natalie
LOVED these! I took out the centers and filled them with sprinkles and sanding sugar to make pinata cupcakes and they’re perfect!
Allison
Great idea! I’m glad you enjoyed them! 🙂
Veronica
Easy, quick and delish! Thank u!
Allison
You’re welcome. 🙂
Strawblicous
These cupcakes are so good!
Allison
I’m glad you enjoyed them. 🙂
priya mukehsitirabaz
YUM! felt like baking something 2 days before we leave for a holiday and these were finished really fast! I’m quite picky and these were delicious. Fluffy but dense and just perfect. I added some lemon extract and enhanced the flavour some more.
Allison
I’m glad you enjoyed them! 🙂
Sally
I made these today and added about a teaspoon of cinnamon to the dry ingredients and i loved the turn out. thanks for sharing your small batch recipe, i just needed a few for breakfast for me and hubby and it was spot on.
Allison
I’m glad you enjoyed them! Thanks for taking the time to leave a comment. 🙂
April
Delish! These came out perfectly. And soooo easy. Thanks!
Allison
I’m glad you enjoyed them! Thanks for taking the time to leave a comment. 🙂
April
My sister is gluten intolerant. Going to see what happens with gluten free flours. This recipe really is so tasty, love the vanilla and the texture.
Thanks, again.
Heather
Love this recipe! I am not much of a baker so I love this very easy delicious recipe!!
Allison
I’m glad you enjoyed them! 🙂 Thanks for taking the time to comment.