Name: Small Batch Vanilla Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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); 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)

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!

Small batch vanilla cupcakes topped with white frosting and rainbow sprinkles.

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These cupcakes are
Small batch cupcake recipe overview
Recipe tips
Serving and storage
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Recipe

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.

Vanilla cupcake topped with white frosting and sprinkles cut in half.

Small batch cupcake recipe overview

*Full recipe below in recipe card*

Whisk egg and sugar until well combined.

Add melted butter and vanilla extract.

Small batch vanilla cupcake batter in a glass bowl with a small whisk.

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.

Closeup of a vanilla cupcake topped with white frosting and rainbow sprinkles.

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.