Small Batch Vanilla Cupcakes

Why You’ll Love This Recipe

Small Batch Vanilla Cupcakes are perfect when you want just enough cupcakes to satisfy a sweet craving without leftovers. These soft, fluffy treats are rich in vanilla flavor and ideal for intimate gatherings, dessert for two, or a quick baking fix. They’re simple, elegant, and easy to customize with your favorite frosting or toppings.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbaking powdersaltunsalted butter (softened)eggmilkvanilla extract

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with 4-6 paper liners.

In a bowl, whisk together flour, baking powder, and salt.

In a separate bowl, cream the softened butter and sugar until light and fluffy.

Add the egg and vanilla extract, mixing until smooth.

Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Servings and timing

This recipe yields 4-6 cupcakes.Preparation time: 10 minutesBaking time: 15-18 minutesCooling time: 10 minutesTotal time: 35-40 minutes

Variations

Add mini chocolate chips or sprinkles for a fun twist.

Use almond, lemon, or coconut extract in place of vanilla.

Top with a swirl of buttercream, cream cheese frosting, or whipped cream.

Fill with jam, lemon curd, or chocolate ganache for a surprise center.

Frost with colored icing and decorations for themed occasions.

storage/reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.Once frosted, store in the refrigerator and bring to room temperature before serving.Freeze unfrosted cupcakes for up to 2 months and thaw before decorating.

FAQs

Can I double this recipe?

Yes, just scale all ingredients evenly to make a full dozen.

Do I need a mixer?

A hand whisk or spatula works fine for this small batch.

Can I use oil instead of butter?

Yes, but butter gives a richer flavor and structure.

What kind of milk should I use?

Whole milk is ideal, but any milk will work.

Why are my cupcakes dry?

Be sure not to overbake and measure ingredients accurately.

Can I make these ahead?

Yes, bake and store unfrosted, then decorate just before serving.

How do I know when they’re done?

They should spring back lightly when touched, and a toothpick should come out clean.

Can I use cake flour?

Yes, substitute cake flour for a finer crumb.

Can I bake this as a mini cake?

Yes, pour into a small ramekin or 4-inch cake pan and adjust baking time.

Is the batter supposed to be thick?

Yes, but it should still be scoopable—don’t overmix.

Conclusion

Small Batch Vanilla Cupcakes are a sweet solution for when you want homemade dessert in just the right amount. Fluffy, flavorful, and versatile, they’re perfect for personal treats, date nights, or small celebrations. Quick to prepare and easy to love, these cupcakes are sure to become a go-to favorite.

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