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!
Cala
I love baking cupcakes for my family, but it is really hard for me to find a good recipe. This recipe is amazing!!! The cupcakes came out fluffy, and moist. These were absolutely perfect!! Have a blessed day!
Celebrating Sweets
Awesome! I’m so glad that you liked them. Thanks for stopping by. 🙂
SAMMY
I made the frosting and it turned out a little grainy do ypuo know why?
Celebrating Sweets
You used powdered sugar, not granulated sugar, right? Maybe your powdered sugar was lumpy? Or your butter was too soft.
Jeanette
Reading some of the comments i was scared to try the recipe and because i been baking for 45 years i fgure how can this be a miss. Well, i tried it and its pretty hard to mess this up, it came out moist and light i made marbled cup cakes. With the same icing recipe you listed i used whipping cream instead of milk in the icing it was very good thank you for recipe!
Celebrating Sweets
Thanks, Jeanette! I’m happy to hear that you enjoyed this recipe.
Elzaan
Thank you so much for this great recipe as I have a very sweet tooth and sometimes want to make something but most of the time the recipe is for a too large amount but this is perfect. Yummm and I will post these on Instagram.
Celebrating Sweets
Thank you! I’m so glad that you liked them. Thanks for stopping by!
Jessica
These were Amazing!!! Thanks for posting a small batch. These were absolutely perfect for my sweet girls 1st birthday cupcake ?
I did use the gf bobs red mill flour, and I also substituted for a little less brown sugar and I used 2tbsp coconut oil and 2 tbsp apple sauce. I also accidently miss read the milk ratio and ended up only adding 2 tsp.
All that said, they were Amazing! This is my new go to recipie for cupcakes!!!
And also a big plus for 1st birthday goodies ?
Thanks so so much for some healthy fun inspiration!
Celebrating Sweets
Yay! I am so happy to hear that you liked these. And thank you for sharing your substitutions in case anyone else is interested in doing the same. Thanks for stopping by, and Happy Birthday to your little one. 🙂
Ujala
Hi. I made these cupcakes but they came out eggy and dense, not like the pictures above. I know I didn’t overheat the mixture. However, the frosting tasted good. Any idea what went wrong?
Celebrating Sweets
Hi there! Sorry to hear that. These cupcakes are a little dense, but just slightly. If the batter is overmixed they will become even more dense. As for being eggy, I’m not sure why. Were all the other ingredients measured properly? I use a large egg for this recipe, perhaps you used an extra large egg?
Candace
These came out not sweet enough, rather bitter tasting. The amount of vanilla seems disproportionately high to the amount of sugar used.
Celebrating Sweets
Hi Candace! Sorry these didn’t come out for you. They should definitely not be bitter. There is a fair amount of vanilla extract in them, but if you’re using good quality extract it should add a fantastic flavor. Make sure your vanilla extract is fresh PURE vanilla, not imitation, as that could give an “off” flavor.
sukena iman
i tried these and they were so good i never made cupcakes before and i tried this recipe and they were just so amazing
Celebrating Sweets
I’m glad you liked them. Thanks for stopping by to let me know. 🙂
Shila
This is an excellent recipe! I first used it to make cupcakes for my two nieces and was so impressed by the wonderful taste and texture. Later on used it to make layer cakes (multiplied 4 times). I’ve also infused the milk with tea bags to make an earl grey version – this was a hit with party guests!
The only thing(s) I do differently is to use room temperature butter and cream it together with the sugar before adding in the egg(s).
Thanks all the way from sunny Singapore halfway across the globe 🙂
Celebrating Sweets
Thanks for sharing your tips, your earl grey version sounds fabulous! I’m so glad that you liked this recipe. Thanks for stopping by!
sam
hi i want to if we can beat the butter with the sugar because i don’t understand why we have to wisk the egg and the sugar .
I tried a recipe like this before and the texture of the cupcakes was like glue .
Celebrating Sweets
Hi! You’re welcome beat the ingredients, but that might lead to toughness. I tried to make this recipe available to people who don’t have access to a mixer (since it’s such a small batch). If you want to play around with your mixer, go for it. I just can’t say for sure what the outcome will be. Best of luck!
Hope
I Just made these, they taste Amazing, I made the frosting pastel pink, and added blue sprinkles, it’s a Really nice recipe.
Celebrating Sweets
I’m so happy to hear that you liked them! Thanks for stopping by. 🙂
Ally
What if u want to make 10 cupcakes would u double the ingredients
Celebrating Sweets
Hi Ally. Yes, that should work.