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!
Lucy
Can I add cocoa powder to the batter to make it a chocolate cupcake?
Celebrating Sweets
I have a small batch chocolate cupcake recipe: https://celebratingsweets.com/small-batch-chocolate-cupcakes/
Janet Ochs
This is a great cupcake recipe! The consistency of the cupcakes is perfect. I was searching for small batches because my daughter was doing a science project and 5 cupcakes was the perfect amount. She made the original recipe as you wrote it, then did 4 more batches – one without eggs, one with gluten free flour, one without sugar, and one without baking powder. It worked great! She didn’t use your frosting recipe because I had my own leftover in the freezer. My daughter liked your cupcake recipe so much that I’m making her a birthday layer cake tomorrow by multiplying the recipe by 4.
Anyone who had issues with the consistency is not measuring, mixing, and/or baking correctly. They may also have old ingredients. If baking powder is old especially, they will not rise properly. If made by your recipe and instructions, it’s perfect!
Celebrating Sweets
Thank you so much for sharing your experience! I am so happy to hear that these came out great for you. Happy baking!
Jorja
Hey, I used this recipe and it didn’t work at all. They didn’t rise an it tasted a little bit like undercooked pancakes, even though I cooked them for the right amount of time. I think if I would of used self-raising flour it wood work better.
tiana
I’m entering these cupcakes in a comp tommorow. İ made chocolate frosting and i added gummy bears for a little decoration.
Celebrating Sweets
Great! Best of luck!
Brandi
I just tried this recipe and these were so good. The kids loved them. My frosting did come out a bit runny. I’m wondering if it’s because I used 1% milk. It still tasted great though. No complaints. Thanks for this simple, tasty recipe.
Celebrating Sweets
I’m happy to hear that! Yes, the 1% milk will make the frosting a bit thinner, just use a little less next time. Thanks for stopping by.
Madeline Diaz
Thanks so much for the recipe! they turned out sooooooo moist and yummy. Definitely my new go-to cupcake recipe.
Celebrating Sweets
Yay! I’m glad you liked them. Thanks for stopping by. 🙂
Jaya
I am going to try this recipe for a summer school project, r u sure they will come out perfect in the first try or so because my mark depends on it but they look delicious!
Celebrating Sweets
They should come out just fine. Enjoy!
Jaya
I used maple syrup instead of vinilla because of allergies and it turned out very delicious we used 9 spoons of maple syrup. I am making another batch right now (they r in the oven) and I hope they turn out as mapely and wonderful as the last batch thank u so much for this recipe (please respond)
Maricel
My 10-year old daughter and I tried this recip tonight and it was a SUCCESS! Our first time to make cupcakes and it did not disappoint. Thank you for the recipe. It is simple enough for newbies like me.
Celebrating Sweets
Yay! I’m so happy to hear that. Thanks for taking the time to stop by. 🙂
Maria Chavez
The cupcakes were delicious the only thing t didn’t really like was to frosting becouse it was really hard to work with and didn’t go on the cupcakes well but I loved the cupcakes I really recommend. ?