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!
Jennifer Henderson
Yay! I wanted to make some last minute cupcakes for my hubbys birthday but didn’t want a whole batch and these were perfect!!!!! Will make again
Allison
That’s great to hear. Thanks for taking the time to comment. 🙂
Jennifer
Easy and delicious! I divided the batter into four muffin cups, so had to bake a few extra minutes. Perfect Valentine’s Day treats for my family!
Allison
I’m glad you enjoyed them! 🙂
Milagros
Instead of regular size cupcakes can we make mini cupcakes with this recipe?
Allison
Sure. You’ll need to reduce the bake time. Start checking them around 9 minutes, then every minute or so until they’re done.
Marie
This are quick; easy and delicious cupcakes
Allison
Thank you!
Bernisha
Do you have to use whole milk or 2% milk ?
Allison
Preferably, but you can make it with skim milk or plant based milk.
Nikki
I’ve used whole milk, skim milk, coconut milk, and Bailey’s Irish Cream. They’ve each come out of the oven deliciously, moist, and full of flavor.
Francesca
So good. My toddler loves making them. Can you double the recipe for a bigger batch?!
Allison
Yes, that should be fine. Enjoy!
Abby
I used soy milk and swapped half the butter with vegan butter and the other half with coconut cream and they came out great 🙂
Allison
That’s great to hear!
Elizabeth
Needed to bake four cupcakes in a pinch and was down to the last of my flour and butter. I was skeptical since I’ve never made such a small batch — but they domed perfectly. We ate the fifth cupcake and it was delicious. I doctored it up a bit by using toasted sugar and browned butter, then frosted with browned butter icing. Thank you — this recipe saved the day!
Priscilla
Absolutely Amazing! My ten year old daughter uses this recipe again and again! It is a family favorite! Except we use powdered freeze dried strawberry instead of vanilla for the flavoring. We even copied it onto the family recipe book. Thank you so much!🧁
Allison
You’re welcome! Thanks for the kind review 🙂
Nicole
Just made for my sons second birthday since his party isn’t for another week. The came out pretty dense. I’m assuming I over mixed? I’ve only done cupcakes from scratch a few times over the years. They’re tasty though!
Allison
This makes a fairly dense cupcake. They should still bake up moist and flavorful. Enjoy!
Nikki
After a string of hits and misses with cupcake recipes one night, I wanted to try a small batch and came across this recipe. I love it so much that I double, triple, and quadruple it whenever I wish to make more cupcakes or a small two-layer cake. It is so moist and flavorful that I’ve even played around with other flavors such as lemon, bailey’s cupcakes, and coconut flavor. Each time it never disappoints, but it is time to venture out; I require a cake that can stand up to icing and fondant. Which recipe would you recommend?
Allison
Hi, Nikki. Thanks for the kind review. This is my go-to vanilla cake recipe, but I have never made it with fondant.
a proud mom
these cupcakes were so good! me and my daughter really enjoyed baking them and eating them. the cupcakes aren’t too sweet and the vanilla frosting is light and fluffy! thank you so much for this recipe! ❤️
Allison
You’re welcome! Thanks for stopping by. 🙂
Joanne
These are perfect for my 2 little ones and one for mum and dad too
So simple so nice and fluffy yumm
Will definitely be making more of these as a late night snack 😋
Allison
I’m glad you enjoyed them!
Kristine
did you know that you can just like, make cupcakes? and then you like, have cupcakes?
last night i made these! i only got four out of the recipe, but that’s ok, because i had one last night, and now i have one for each of my work lunches for the rest of the week!
this is a swell little recipe and i plan to use it again.
Allison
Ha! I love cupcakes for no reason at all. 🙂 Glad you enjoyed these. Thanks for stopping by!