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 5 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.
So of course you know we had to have a small batch vanilla cupcake recipe! I originally created this recipe years but when I went back to retest my original small batch vanilla cupcake recipe, I found the cupcakes were coming out denser and gummier than I wanted. So I headed back to the kitchen to give the recipe an update.
For this new version, I adapted a Cook’s Illustrated vanilla cupcake recipe as my starting point, then tested it with all-purpose flour instead of cake flour, increased the vanilla, and simplified the mixing method. The result is the soft, fluffy vanilla cupcake I was looking for — while still making just a small batch.
This recipe now makes just 5 perfect cupcakes. Topped with vanilla frosting. Yes please! 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.
Homemade cupcakes without leftovers? Yes please!
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Why This Recipe Works
- No mixer needed for the cupcake batter
- Makes just 5 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.
- Cornstarch – Helps to create soft, tender cupcakes. Don’t skip it. It mimics using cake flour!
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Unsalted butter – You can also use salted butter, but omit the added salt.
- Egg – Make sure it’s room temperature. Read How To Get Room Temperature Eggs Fast.
- Buttermilk – Make sure it’s room temperature. And if you don’t have any, read How To Make Homemade Buttermilk.
- 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 cupcake liners. Set aside.
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large whisk together the melted butter, egg and sugar.
Add the vanilla and buttermilk and whisk to combine.
Slowly mix dry ingredients into the wet ingredients until most of the lumps are gone.
Divide batter among the cupcake liners into the cupcake pan and bake for 18-22 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 powdered 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.
Storage Instructions
Store frosted or unfrosted vanilla cupcakes in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place and avoid storing them in direct sunlight or somewhere warm where the frosting could soften.
For longer storage, keep the cupcakes covered in the refrigerator for up to 4 days. Let refrigerated cupcakes sit at room temperature for about 20 to 30 minutes before serving so the cake and buttercream have time to soften.
You can also freeze the cupcakes for up to 3 months. For unfrosted cupcakes, let them cool completely, then wrap each cupcake in plastic wrap and place them in a freezer-safe bag or container. Thaw at room temperature before frosting and serving.
To freeze frosted cupcakes, place them uncovered in the freezer until the frosting is firm, then wrap them carefully and transfer them to a freezer-safe container. Thaw overnight in the refrigerator, then bring to room temperature before serving.
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!
The tops should spring back when lightly touched, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Be careful not to overbake them, as this can make vanilla cupcakes dry.
Cupcakes can sink if they’re underbaked, if too much leavening is used, or if the oven door is opened too early. Make sure your oven is fully preheated and avoid opening the door until the cupcakes are close to finished baking.
More Recipes To Try
If you loved these small batch vanilla cupcakes, try my mini chocolate cake when you’re craving cake but don’t need a full-size one.
For more Small Sweets, my Small Batch Chocolate Chip Cookie Bars are soft, chewy, and baked in a loaf pan, while my Brownies for Two give you rich, fudgy brownies without making an entire batch. And if you’re in the mood for cheesecake, try my Small Batch Cheesecake — it’s baked in a loaf pan with no water bath needed.
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Small Batch Vanilla Cupcakes
Ingredients
For the vanilla cupcakes:
- ½ cup + 2 Tablespoons (75 g) all-purpose flour (spooned & leveled)
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 Tablespoons cornstarch
- ¼ teaspoon salt
- ¼ cup (50 g) granulated sugar
- 3 Tablespoons (42 g) unsalted butter, melted and slightly cooled
- 1 large egg room temperature
- ¼ cup (60 ml) buttermilk room temperature
- 1 teaspoons pure vanilla extract
Vanilla Frosting
- 10 Tablespoons (142 g) unsalted butter, softened to room temperature
- 1 ¼ cup (142 g) powdered 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 325°F (180°C). Line 12-cup muffin pan with 5 cupcake liners. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside. ½ cup + 2 Tablespoons (75 g) all-purpose flour ¼ teaspoon baking powder ⅛ teaspoon baking soda ¼ teaspoon salt 2 Tablespoons cornstarch
- In a large whisk together the melted butter, sugar and egg. ¼ cup (50 g) granulated sugar 3 Tablespoons (42 g) unsalted butter, 1 large egg
- Whisk in buttermilk and vanilla extract until combined. ¼ cup (60 ml) buttermilk 1 teaspoons pure vanilla extract
- Slowly mix dry ingredients into the wet ingredients until most of the lumps are gone.
- Divide batter among the cupcake liners and bake for 18-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. 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 (142 g) unsalted butter,
- Add powdered sugar a little at a time. Beat until smooth and combined. 1 ¼ cup (142 g) powdered 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.
Video
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.
- Buttermilk: If you don’t have any you can make your own homemade buttermilk.
- Frosting: This makes a generous amount of frosting for the 5 cupcakes. You may not use it all.
- Recipe adapted from Cook’s Illustrated.
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!