Why You’ll Love This Recipe

Small Batch Vanilla Cupcakes are perfect when you’re craving something sweet but don’t want to bake a full dozen. These cupcakes are soft, moist, and full of classic vanilla flavor. Ideal for date nights, small gatherings, or just a personal treat, they deliver all the deliciousness of traditional cupcakes in a manageable portion.

ingredients

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

all-purpose flourgranulated sugarunsalted butter (softened)eggvanilla extractbaking powdersaltwhole milk

directions

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

In a mixing bowl, cream the butter and sugar together until light and fluffy.

Add the egg and vanilla extract, beating until well combined.

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

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Divide the batter evenly between the cupcake liners, filling each about 2/3 full.

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

Allow cupcakes to cool in the tin 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: 20 minutesTotal time: 45 minutes

Variations

Add lemon or almond extract for a different flavor profile.

Mix in mini chocolate chips for a fun twist.

Top with fruit preserves before frosting for a surprise center.

Use a swirl of chocolate frosting instead of vanilla.

storage/reheating

Store leftover cupcakes in an airtight container at room temperature for up to 3 days.Refrigerate for up to 5 days if frosted with perishable toppings.To reheat, microwave unfrosted cupcakes for 5-8 seconds to freshen them up.

FAQs

Can I double this recipe?

Yes, it can easily be doubled if you need more cupcakes.

Can I use oil instead of butter?

Yes, but butter gives a richer flavor and better texture.

What kind of frosting pairs best?

Classic buttercream, cream cheese frosting, or whipped ganache all work well.

Can I freeze these cupcakes?

Yes, freeze unfrosted cupcakes for up to 2 months. Thaw before frosting and serving.

Why did my cupcakes sink?

This can happen from overmixing or opening the oven door too early during baking.

Can I make this recipe dairy-free?

Yes, use plant-based milk and dairy-free butter substitutes.

Are these cupcakes very sweet?

They are mildly sweet with a well-balanced vanilla flavor.

Can I use self-rising flour?

Not recommended, as it may alter the texture and rise.

Can I make mini cupcakes instead?

Yes, adjust baking time to around 10-12 minutes and check for doneness early.

Do I need a stand mixer?

No, a hand mixer or whisk will work just fine.

Conclusion

Small Batch Vanilla Cupcakes are the ideal solution for when you want a little something sweet without the excess. They’re quick, easy, and satisfyingly delicious, making them a go-to recipe for bakers of all levels. Whether you enjoy them plain or dressed up, these cupcakes are sure to brighten any day.