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.
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!
Aidan says
The texture was different from a normal cupcake; I’m not sure how to describe it. Just not very cakey. I think they’d turn out with that cakey, fluffy texture if you beat the eggs and sugar longer, instead of just whisking for 30 seconds. And it the cupcakes were not very sweet on their own, so be sure to use a frosting. But they were quick, easy, and delicious. I made them to bring a friend when she was feeling blue, and she loved them. I’ll keep the recipe for the next time I need something made up fast.
Tabitha says
I love them I did them without milk because I can’t have it and they turned out so good I love the frosty and they are super easy to make.
LOVE LOVE LOVE
Allison says
I’m glad you enjoyed them! 🙂
Birdie says
Hi! I love this recipe for making cupcakes on the fly and am wanting to make it for my boyfriend’s birthday this week but he is on a low carb diet so I want to use almond flour instead. Do you know the measurement I’d need? I’ve done a couple other cookie recipes where I’ve used the amount of all-purpose flour and added maybe 1/4-c more but not totally sure with more cake like texture, as almond flour adds more moisture.
Allison says
Hi! I don’t have any experience with low carb baking. You’d have to play around with it and I’d guess you’d need some type of stabilizer since you’re not using flour. Is there a low carb all purpose flour you could try?
harry says
Hi
I can see the recipe calls for whisking 30 sec. is that because if you whisk it longer it will
being a smaller amount of eggs and sugar- the cupcakes will sink?
thanks
Allison says
It’s to make sure that they are well combine but not overmixed.
Liz says
It seemed like the ratios were off in this recipe. Maybe not enough flour. They didn’t rise and were a bit chewy and rubbery.
Jessica says
Turned out delicious! Easy to make!
Lindsay says
Oof, these were not to my taste. The flavour is very eggy and my kids didn’t care for them when we sampled one together fresh out of the oven without frosting. I made the recipe as written, no substitutions, measured by weight, 2% milk, and didn’t overmix.
Amalia Lopez says
Me and my friend wanted to try out a “ from scratch recipe “ instead of going to the store and getting the pre-made box.it was pretty easy to make and not much work. Once we got it out of the oven we realized it did not rise at all. We put it in the fridge for a few minutes to cool it down and then put frosting that we bought from the store. At first when we tried it was good until we really tasted the flavor of the cupcake. It was horrible! I can’t even explain what it tasted like it was just NASTY! I do not recommend making these cupcakes and instead but a pre-made box from your local grocery store.
disappointed says
I should have read the comments before making these. They were quick & easy! But the results were not very good. The flavor is okay but the texture is unpleasantly dense & chewy. Someone said rubbery & I would agree with that.
I didn’t use the frosting recipe so I can’t comment on that.
Sabine says
They are definitely egg heavy in flavour. It reminds me of the taste of french toast. Not bad but I think the ratios are a bit off and it might need more flour. I will experiment next time. I made these with my 2 year old. She loved combining everything and stirring the batter. Because the amounts where smaller she could hold all the little bowls with ingredients without spilling.
Allison says
Thanks for sharing your feedback. Be sure to use a large egg, not extra large or jumbo. 🙂
Navadene says
Add more flour for a more cakey texture.
angie says
I want to ask how much time the oven need to heat?
Allison says
Hi, Angie. It’s in step one, 350°F.
Cheryl Mchardy says
The best small batch cupcakes have tried many recipes and so glad to find a small batch this good ❤️
Allison says
I’m glad you enjoyed it. Thanks for stopping by! 🙂