If you’ve ever wanted a perfectly tender, moist, and utterly delightful treat that doesn’t leave you drowning in a sea of cupcakes, this Small Batch Vanilla Cupcakes Recipe is exactly what your kitchen needs. With just six cupcakes, you get the joy of fresh-baked sweetness without any waste, balanced by a dreamy vanilla buttercream frosting that’s just the right amount of buttery and creamy. It’s simple, quick, and the kind of recipe you’ll find yourself reaching for again and again when you need a little pick-me-up or a small celebration.
Ingredients You’ll Need
Each ingredient in this Small Batch Vanilla Cupcakes Recipe plays an essential role in building the perfect cupcake from texture to flavor. You’ll be working with simple pantry staples, but they combine beautifully to create a soft crumb and a rich, smooth frosting that’s irresistible.
- 10 tbsp cake flour or all-purpose flour: Provides a light and tender crumb without weighing down the cupcakes.
- ½ tsp baking powder: Helps the cupcakes rise beautifully for a fluffy texture.
- ¼ tsp salt: Enhances the sweetness and balances the flavors perfectly.
- ¼ cup butter (room temperature): Adds richness and softness to the batter, ensuring moist cupcakes.
- 6 tbsp granulated sugar: Sweetens the cupcakes just right while helping with a tender crumb.
- 1 large egg (room temperature): Binds everything together and contributes to the cake’s structure.
- 1 tsp vanilla extract: Infuses the cupcakes with warm, classic vanilla flavor.
- ⅓ cup buttermilk (room temperature): Adds a slight tang and keeps the cupcakes moist and tender.
- ¼ cup butter (room temperature, for frosting): Creates a creamy base for the buttercream frosting.
- 1 cup powdered sugar: Sweetens and thickens the frosting to a smooth consistency.
- 1 tsp vanilla or vanilla paste: Deepens the vanilla flavor in the frosting for richness.
- Pinch of salt: Balances the sweetness and enhances the frosting’s flavor.
- 1-2 tbsp cream or milk: Adjusts the frosting texture so it’s perfectly spreadable.
How to Make Small Batch Vanilla Cupcakes Recipe
Step 1: Prepare Your Oven and Ingredients
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with 6 cupcake liners, or lightly spray it with cooking spray. This ensures your cupcakes don’t stick and come out beautifully shaped. While the oven warms, whisk together the flour, baking powder, and salt in a small bowl – this mix is your dry base and makes sure the cupcakes rise evenly.
Step 2: Cream Butter and Sugar Until Fluffy
In a medium bowl, beat the room temperature butter, granulated sugar, egg, and vanilla extract for 2 to 3 minutes. The goal is to achieve a light and fluffy mixture that traps air, which will give your cupcakes that delicate softness. Don’t rush this step—you can really see the difference in texture after proper creaming.
Step 3: Combine Dry and Wet Ingredients Gently
Add half of your flour mixture into the wet batter and fold it in carefully. Next, pour in the buttermilk and mix gently, then finish off with the remaining flour. The key here is to avoid overmixing so your cupcakes stay tender rather than tough. A few lumps are perfectly fine – they’ll disappear during baking.
Step 4: Bake to Perfection
Divide the batter evenly into your prepared cupcake liners, using about 3 to 4 tablespoons per cupcake. Pop them into the oven and bake for 14 to 17 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool completely while you prepare the buttery frosting.
Step 5: Whip Up the Vanilla Buttercream Frosting
In a clean bowl, beat the frosting butter until creamy. Gradually add the powdered sugar, vanilla, salt, and cream or milk, mixing until you get a smooth, velvety texture that spreads easily. This frosting is the perfect balance of sweet and rich, marrying wonderfully with the simple vanilla cupcakes.
How to Serve Small Batch Vanilla Cupcakes Recipe
Garnishes
Feel free to get creative here! Classic rainbow sprinkles add a fun pop of color and crunch, while a light dusting of edible glitter or finely chopped nuts can bring an elegant touch. Fresh berries also pair beautifully, adding bright flavor and moisture contrast that makes every bite even more exciting.
Side Dishes
These cupcakes shine on their own, but pairing them with a chilled glass of milk, a cup of tea, or a bold coffee can elevate your experience. For a more decadent treat, a scoop of vanilla bean ice cream or a dollop of fresh whipped cream complements the sweetness perfectly.
Creative Ways to Present
Arrange your cupcakes on a pretty cake stand for a simple yet charming display that invites guests to indulge. Try decorating cupcake wrappers or wrapping them individually in cellophane tied with ribbon for gift-giving. You can even sandwich two cupcakes together with frosting for cupcake “cookies” that change the game completely!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cupcakes in an airtight container at room temperature for up to two days. This keeps the crumb soft and the frosting fresh—perfect for when you want a quick treat without baking again.
Freezing
If you want to save some for later, you can freeze the unfrosted cupcakes wrapped tightly in plastic wrap, then placed inside a freezer bag for up to three months. Thaw completely before frosting and serving to preserve that fresh-from-the-oven taste.
Reheating
To enjoy your cupcakes warm, zap them in the microwave for 10–15 seconds. This softens the crumb and brings out the vanilla aroma, making them feel freshly baked all over again.
FAQs
Can I use all-purpose flour instead of cake flour?
Absolutely! While cake flour creates a lighter texture, all-purpose flour works just fine, especially if you sift it first to add some air. The recipe includes this option to keep things simple and accessible.
What if I don’t have buttermilk? Can I substitute it?
Yes, a simple substitute is adding 1 tablespoon of lemon juice or white vinegar to ⅓ cup of milk. Let it sit for a few minutes before using. It provides the acidity needed to make the cupcakes tender and rise well.
How can I make the frosting less sweet?
Try reducing the powdered sugar slightly or adding a pinch more salt. You can also mix in a small amount of cream cheese for a tangier balance. Just taste and adjust gradually to keep the perfect creamy texture.
Can I make this recipe dairy-free?
Yes! Swap the butter for a dairy-free margarine or coconut oil, use a plant-based milk with a splash of apple cider vinegar to mimic buttermilk, and adjust the frosting ingredients accordingly with dairy-free butter and milk alternatives.
Will this recipe work for cupcakes in a different size?
It’s designed for standard-size cupcakes, so baking times might vary if you use mini or jumbo liners. Keep an eye on them and do the toothpick test to avoid over- or under-baking.
Final Thoughts
This Small Batch Vanilla Cupcakes Recipe truly feels like a little love letter to easy, homemade goodness. Whether it’s a quiet afternoon treat or a tiny celebration with friends, these cupcakes never disappoint. I hope you enjoy baking and savoring them as much as I do—there’s something special about a small batch that always makes it feel personal and just right.
Print
Small Batch Vanilla Cupcakes Recipe
- Total Time: 27 minutes
- Yield: 6 cupcakes
Description
This Small Batch Vanilla Cupcakes recipe yields six moist and fluffy cupcakes, perfect for when you want a sweet treat without making a large batch. Made with simple pantry ingredients and topped with a silky vanilla buttercream frosting, these cupcakes are an ideal dessert for any occasion.
Ingredients
Cupcakes
- 10 tbsp cake flour or all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup butter, room temperature
- 6 tbsp granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ⅓ cup buttermilk, room temperature
Vanilla Buttercream Frosting
- ¼ cup butter, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract or vanilla paste
- pinch of salt
- 1–2 tbsp cream or milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with 6 cupcake liners or spray the tin with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. This ensures your leavening is evenly distributed throughout the batter.
- Cream Butter and Sugar: In a medium bowl, beat together the softened butter, granulated sugar, egg, and vanilla for 2 to 3 minutes until the mixture is light and fluffy. This step incorporates air, making the cupcakes tender.
- Add Dry and Wet Ingredients Alternately: Add half of the flour mixture to the wet ingredients and mix gently. Then add the buttermilk, mixing gently again, followed by the remaining flour mixture. Be careful not to overmix to keep the cupcakes light.
- Fill Cupcake Liners and Bake: Scoop 3 to 4 tablespoons of batter into each cupcake liner, filling them about two-thirds full. Bake for 14 to 17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool completely.
- Prepare Buttercream Frosting: In a medium bowl, beat the softened butter, powdered sugar, vanilla, salt, and cream or milk together until smooth and creamy. Adjust the cream or sugar to get desired consistency.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously with the vanilla buttercream. Optionally, finish with sprinkles or decorations of your choice.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- If you don’t have buttermilk, you can substitute by adding 1 tbsp lemon juice or vinegar to ⅓ cup milk and letting it sit for 5 minutes.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
