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!
Lanea
These cupcakes were phenomenal!!! My boys ate these up so fast! I will triple the recipe for my birthday cake! Because let’s face it, nobody’s gonna make moms birthday cake for her ? Thanks so much!!!
Celebrating Sweets
Fantastic, I’m so happy to hear that. Thanks for stopping by!
Nicole
These were delicious! My son has a peanut allergy so I made this small batch for fall birthday parties that will take place in his class at school – so we can pack him a safe cupcake! I put the rest in the freezer to pull out as I needed one. And I ate one of course- so moist and delish! Thank you!
Celebrating Sweets
Perfect! I’m glad that you like them. Thanks for stopping by.
Kulsum
I tried your recipe and my family loved it !! The measurements are perfect and the cakes turn out extremely moist, soft and fluffy.
Also i have tried baking from different recipes but Yours is one of the most perfect recipes i have found on the internet. Thank u so much for the recipe !!!
Celebrating Sweets
Yay! I’m so happy to hear that. Thank you for the kind words and the 5-star rating – it’s very much appreciated! Thanks for stopping by.
Bakhtawer Memon
I just made your recipe. I doubled it to make a single layer cake. I used an 8″ pan. The only thing I did different was that I added 1/2 tsp of salted caramel essence. While it was baking my kitchen smelled so nice. I baked it for around 20 minutes. It tastes so good and so easy to whip up in under an hour. Thank you for this recipe. It’s a keeper. I am noting it down in my journal.
P.s. For other commenters: try not to beat it too much. Otherwise gluten develops and it will become tough.
Celebrating Sweets
Awesome! Thanks for sharing your changes. I’m glad that it came out good for you!
Myron
Can I use cake flour instead of all purpose?
Celebrating Sweets
That should be fine. Enjoy!
Esther
Can I substitute the milk in the frosting for soy milk??
Celebrating Sweets
Absolutely! Enjoy!
Kirti Suri
I first tried this recipe to bake a small cake instead of cupcakes, and the result was absolutely wonderful. Baked just about 5-10 minutes longer but the cake was soft and rich and had a great texture.
Since I loved the recipe, I also made a chocolate variant of it, where I just added 3 tablespoons of cocoa powder and an eighth of a tablespoon of instant coffee powder. Tasted absolutely delightful.
Now this recipe is a go to. In case I want a bigger cake, I just double it. I recommend it to everyone.
Ps- this cake is a little bit eggy, so for those who don’t like their cakes to smell like eggs at all, it can be a bit of a problem. Since I don’t mind that, I still loved the recipe.
Celebrating Sweets
Thanks for sharing your changes, I’m happy to hear that you liked it. Thanks for stopping by!
Sarah Hernandez
Love these! They are INCREDIBLY Delicious! thx so much for the Recipe!!!!!!!!!!!!!!!!!!
Zaynab
This is the best cupcake recipe. I tried it and it was perfect. Thank you
Celebrating Sweets
I’m so happy to hear that! Thanks for stopping by.
Maddie
Hi there, can you please give the recipe for a 12 batch of these amazing cupcakes!!
I tried doubling the recipe and they turned out very eggy and way too buttery!
My big family are screaming at me for a larger lot haha thank you!
Celebrating Sweets
Hi, Maddie. I have not yet had a chance to write this recipe to make a dozen cupcakes. I have doubled it with success, and I didn’t notice that it was too eggy. If you want to try doubling it again, maybe use one whole egg and one egg white. Enjoy!