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!
Rohit
I think this recipe is the best…??
Priti
Hi pls suggest what to replace with 1 egg ….as I don’t eat eggs….
Celebrating Sweets
I guess you can try a flax egg? I can’t guarantee that it will work though.
Jean
a cup of applesauce or a mashed banana!!! When I make vegan cakes this is what I do. Makes them a little denser and more moist, but still comes out delicious!
Sometimes this recipie is a bit “eggy” since it’s a smaller batch, so using the substitute may even make this better! Thinking of trying it with cinnamon applesauce next time!
Chevy dig
Use 1tsp of chia seed mixed with half a cup of water
O Tilbury
That amount of butter to flour ratio must be incorrect? Just made and very oily!!
Celebrating Sweets
Are you sure you measured correctly? Did you use real butter, not margarine, oil or butter substitute?
Athena Chang
Must be your cups isn’t the same as her’s, I’m certain that if you use to mesure it in grams, it might be better.
Avani
This recipe is perfect in terms of the quantity and the sponginess of the cupcake, my daughter loved it
Celebrating Sweets
I’m glad to hear that! Thanks for the comment.
Laura K
Absolutely delicious! And so darn easy. My husband made sure to ask that I bookmark this one ?
Celebrating Sweets
Great! Thank you for taking the time to comment. 🙂
Laura
How could i use this recipe but make chocolate cupcakes?
Celebrating Sweets
Hi, Laura. I have a small batch chocolate cupcake recipe:
maia
wayy too dense. did not enjoy. they were like rocks.
Celebrating Sweets
Sorry to hear that. I give instructions for properly measuring flour and not over-mixing to avoid the possibility of dense cupcakes. Sorry that they still didn’t turn out for you.
Ashlie
Could you use this recipe but make them into mini cupcakes? If so could you suggest a cooking time? I want my students in a foods class to make these ( I don’t want each group to make dozens of cupcakes) but I need them to bake a little faster so I would like to do minis.
Celebrating Sweets
Yes, you can definitely do that. I’d recommend that you start checking them around 10-12 minutes, then every few minutes until they’re done. Make sure to grease the pan well. Enjoy!
Michelle
Loved these! Just wondering how one might double the recipe, as 2 full eggs for 10 cupcakes seems like a lot.
Celebrating Sweets
Hi, Michelle. Glad you liked them. I believe other readers have tried doubling them (you can browse the comments to see). I have not tried it. And yes, 2 full eggs is a bit more than usual for 10 cupcakes, but I would guess that the result would be quite similar to the original recipe (in terms of taste and texture). Best of luck! Enjoy!
Natalie
I LOVE this recipe. The only change I made was I used vanilla almond milk instead of regular milk (I dont drink regular milk). I’ve never made this recipe using regular milk so I’m not sure how much the vanilla almond milk changes things, all I know is I will NEVER buy a box mix again. These taste like they’re straight from a fancy bakery!
Also, using 2 eggs didn’t seem to change the texture or taste when doubling the batch. I do recommend weighing out the ingredients, always a full proof way to getting the same results when baking!
Celebrating Sweets
Thanks for your feedback, Natalie. I’m glad that you enjoyed these! 🙂
Colleen
Mine came out terribly I’m sad ?
Celebrating Sweets
Sorry to hear that. If you made any substitutions (for example: margarine for butter, sugar substitute, non-fat or non-dairy milk) there is a good chance that it could affect the final product.