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!
L
Made these in a mini cupcake tin, they were delicious! It made 2 batches of 12 mini cupcakes each. They took about 12 minutes to bake.
Allison
I’m glad you enjoyed them. 🙂
BonnieA
I made these as small batch pineapple upside down cakes & was very pleased with the results. I substituted juice from the canned pineapple chunks for the milk. 3 chunks + a cherry filled my cupcake pan perfectly. Put about a Tablespoon of brown sugar/butter mixture on top of pineapple & then cake batter.
Allison
Great idea! I’m glad you enjoyed them. 🙂
Kassie
Hello all,
I tried this cupcake recipe, as well as, the chocolate cupcake recipe! My only wish is I could get 6 cupcakes out the recipe. I did try and advice for anyone wanting to try 6 just know they will come out very short and underfilled looking in your cupcake liner! Next time I will just double batch.
Smor’e
Well this was like the best cupcake I’ve ever had and it was so simple I would make this every day in my life it was so easy I would I love this thank you so much for sharing this recipe like there’s nothing to change about it are you saying everything is so so so so so good everyone who’s reading this please try this it is over the top delicious and you would love it for the rest of your life it’s better than your moms
L.V.
I don’t have any milk on hand. Would it be okay to use half and half instead?
Allison
That should be fine.
Claudia
These were so good. Would it be okay to double or triple this recipe if I wanted a larger batch?
Allison
I’ve successfully doubled them many times. Triple would probably work but I haven’t tried it.
Nicolette
These were so simple and delicious. Easy to make and turned out super moist. Very nice!
Allison
I’m glad you enjoyed them! 🙂
Dom
BEST CUPCAKES EVER!
Allison
Thanks! I’m glad you enjoyed them!
Caz
Can you scale this recipe up and the cupcakes are still moist and tasty?
Allison
I have doubled it many times. I haven’t tried more than that. Enjoy!
Fran
what is the volume size of the cupcake paper as i see many different sizes. what is the diameter at the top and diameter at the bottom of the paper cup that you used?
Allison
You want a standard size liner (not mini or jumbo). I often use these: https://www.amazon.com/gp/product/B07VQJJ5FL/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Finley
It was good, but next time I’ll fill it with something because it was a bit dry.