Small Batch Vanilla Cupcakes
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These small batch vanilla cupcakes are everything you love about a full recipe in smaller form! This small-batch vanilla cupcakes recipe are topped with a vanilla buttercream frosting! Perfect for small gatherings! Makes 7 cupcakes.
Some of my favorite recipes on the blog now are my small batch recipes. Like my small batch cinnamon rolls, my small batch brownies baked in a loaf pan, my small batch focaccia, or this creamy small batch cheesecake.
They’re everything you love about making a full batch but in a smaller form. As a small family myself I don’t always need a huge dessert sitting around all week.
And one recipe I’ve been itching to make small batch, is a small batch vanilla cupcake recipe. This recipe is perfect when you are only feeding a handful of people. This recipe makes a perfect 7 cupcakes topped with a creamy vanilla frosting.
Homemade cupcakes without leftovers? Yes please!
See Also:
- Peanut butter cream cheese frosting is the best frosting to pair with a chocolate or vanilla cupcake!
- When it’s summertime, then it’s time to make these S’mores cupcakes with toasted marshmallow frosting!
- Calling all Oreo lovers with these Oreo cupcakes made with a vanilla cake batter and Oreo frosting.
- Kids are going to love these Cookie dough cupcakes stuffed with edible cookie dough.
- This easy vanilla cupcake recipe is made with melted butter so it comes together in minutes!
Why This Recipe Works
- No mixer needed for the cupcake batter
- Makes a perfect 7 cupcakes!
- Can be made ahead of time
- Cupcakes can be frozen to be enjoyed later!
Ingredients Needed
- All-Purpose Flour – For best results, I recommend using a kitchen scale.
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Unsalted butter – You can also use salted butter, but omit the added salt.
- Egg white – Read here on how to separate eggs.
- Sour cream- You can also use plain Greek yogurt or regular yogurt.
- Milk – I used whole milk, but you can also use a non-dairy milk.
- Vanilla extract – You could also use vanilla bean paste for even more vanilla flavor.
- Powdered Sugar – If you have run out, try making your own powdered sugar.
- Heavy cream
How To Make Small Batch Vanilla Cupcakes
Position a rack in the center of the oven and preheat oven to 350°F (177°C). Line 12-cup muffin pan with 7 cupcake liners. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large whisk together the melted butter and sugar. The mixture will be gritty.
Whisk in egg whites, sour cream, milk, and vanilla extract until combined.
Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
Divide batter among the cupcake liners into the cupcake pan and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Make The Vanilla Frosting
To make the frosting, beat softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 1-2 minutes until smooth and creamy.
Add confectioners’ sugar a little at a time. Beat until smooth and combined.
Add heavy cream and vanilla extract with the mixer running on low speed. Increase to high speed and beat for 4-5 minutes until light and fluffy.
Frost cooled cupcakes (I used Wilton 1M piping tip). I like a generous pipe of frosting, so if you don’t use as much you will have leftover.
You can store in the fridge for up to 7 days or freeze for 3 months. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7 days.
Recipe Tips
- Check that oven temperature. Not all ovens are running correctly, so use an oven thermometer to make sure yours is baking at the correct temperature.
- Bake in the middle of your oven. You want to make sure that these vanilla cupcakes bake evenly. And it can help if your oven has hot spots, then to rotate your pans halfway through baking.
- Use quality vanilla extract. These are vanilla cupcakes after all, so don’t cheap out on the vanilla extract. Use pure vanilla extract for the best flavor. I like Nielssen-Massey.
- Don’t overfill your cupcakes. This could result in your cupcakes sinking in the middle after baking and ugly cupcake tops. Scoop about 2/3 full.
- Check for doneness. You want to make sure to check with a toothpick to look for moist crumbs, and the tops should spring back to the touch.
Recipe Variations
- Use a different frosting. Top these cupcakes with my chocolate frosting, cream cheese frosting, or my swiss meringue buttercream!
- Add chocolate chips – Stir in 1/2 cup mini chocolate chips to the batter before scooping.
Recipe FAQ’s
You can store these cupcake frosted in the fridge for up to 3 days, or unfrosted covered overnight in an airtight container. But when serving, if refrigerated with frosting, make sure to bring to room temperature as the frosting can harden and it’s like eating a stick of butter!
Yes vanilla cupcakes freeze wonderfully. You can freeze cupcakes, frosted or unfrosted, for up to 3 months. Check out my post on how to freeze cupcakes.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Small Batch Vanilla Cupcakes
Ingredients
For the vanilla cupcakes:
- ½ cup + ⅓ cup (105 g) all-purpose flour (spooned & leveled)
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar
- ¼ cup (57 g, ½ stick) unsalted butter, melted and slightly cooled
- 1 large egg white room temperature
- 2 Tablespoons (30 g) sour cream
- 6 Tablespoons (90 ml) milk
- 1 ½ teaspoons pure vanilla extract
Vanilla Frosting
- 10 Tablespoons (141 g) unsalted butter, softened to room temperature
- 1 ¼ cups (150 g) confectioners’ sugar
- 1 Tablespoon heavy cream
- 1 teaspoon pure vanilla extract
Instructions
Make vanilla cupcakes
- Position a rack in the center of the oven and preheat oven to 350°F (177°C). Line 12-cup muffin pan with 7 cupcake liners. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. ½ cup + ⅓ cup (105 g) all-purpose flour ¼ teaspoon baking powder ⅛ teaspoon baking soda ¼ teaspoon salt
- In a large whisk together the melted butter and sugar. The mixture will be gritty. ½ cup (100 g) granulated sugar ¼ cup (57 g, ½ stick) unsalted butter,
- Whisk in egg whites, sour cream, milk, and vanilla extract until combined. 1 large egg white 2 Tablespoons (30 g) sour cream 6 Tablespoons (90 ml) milk 1 ½ teaspoons pure vanilla extract
- Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
- Divide batter among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Make vanilla frosting
- To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 1-2 minutes until smooth and creamy. 10 Tablespoons (141 g) unsalted butter
- Add confectioners’ sugar a little at a time. Beat until smooth and combined. 1 ¼ cups (150 g) confectioners’ sugar
- Add heavy cream and vanilla extract with the mixer running on low speed. Increase to high speed and beat for 4-5 minutes until light and fluffy. 1 Tablespoon heavy cream 1 teaspoon pure vanilla extract
- Frost cooled cupcakes (I used Wilton 1M piping tip). I like a generous pipe of frosting, so if you don’t use as much you will have leftover. You can store in the fridge for up to 7 days or freeze for 3 months. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7 days.
Notes
- Storage: You can store these cupcake frosted in the fridge for up to 3 days, or unfrosted covered overnight in an airtight container. But when serving, if refrigerated with frosting, make sure to bring to room temperature as the frosting can harden and it’s like eating a stick of butter!
- Freezing: Yes vanilla cupcakes freeze wonderfully. You can freeze cupcakes, frosted or unfrosted, for up to 3 months. Check out my post on how to freeze cupcakes.
- Sour Cream: You can also use plain Greek yogurt or regular yogurt.
- Milk: You can also usea non-dairy milk.
- Frosting: I really recommend using heavy cream. You may use milk or half-and-half, but heavy cream will give the frosting a thicker creamier texture.
Thank you for sharing this small batch recipe! Perfect for our small family! The flavor was perfect!
I’m really pleased to hear that my cupcake recipe worked well for your family. Thank you very much for taking the time to share your feedback!
Loooove the idea to make small batch cupcakes. Our family loves a treat now and then, but we can never eat a full batch and they end up going bad. I know we’ll be using this again and again.
I’m delighted to hear that my small batch cupcakes are just right for your family. Thank you so much!
I love these little bite size morsels of yumminess! It helps me from eating too many. Thank you for these awesome cupcakes and helping me from over eating.
Hey Ned, thank you heaps for loving them! Your feedback means a lot to me, really appreciate it!
I appreciate this small batch option and that it’s a versatile recipe to change up the flavor if desired. Thanks!
Thank you, Ann, so glad that you like the recipe. It’s always fun to mix things up!