This Small Batch Vanilla Cupcakes recipe makes just six soft, fluffy, and perfectly sweet cupcakes. Easy to make in one bowl and topped with creamy vanilla cream cheese frosting, they’re perfect for small celebrations or satisfying a sweet craving!
Sometimes, you just need a little something sweet—without making an entire batch. These Small Batch Vanilla Cupcakes are the perfect solution! They’re soft, fluffy, and bursting with rich vanilla flavor, all while being incredibly easy to make. With just one bowl and six perfectly portioned cupcakes, this recipe is ideal for a small gathering, date nights, or simply satisfying a cupcake craving. Topped with a creamy vanilla cream cheese buttercream, these cupcakes are every bit as delicious as a full-sized batch—just in a more manageable quantity!
For more small batch recipes try my small batch brownies or single serve chocolate chip cookie.
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Why You’ll Love This Recipe
- Great for Small Occasions – Makes just six perfect cupcakes, so there’s no excess.
- Easy to make : With simple pantry ingredients and easy-to-follow instructions, you’ll have these cupcakes ready in no time.
- Moist and delicious : These cupcakes are made with buttermilk and pure vanilla bean paste, giving them a tender crumb and a delicate flavor.
- Customizable – Add sprinkles, swap the frosting, or even mix in chocolate chips.
- Better Than Store-Bought – Freshly baked cupcakes with real vanilla taste always beat store-bought!
Vanilla Cupcake Ingredients
Cream Cheese Frosting Ingredients
Ingredient Notes
For the Cupcakes:
- Cake Flour – Cake flour has less protein and gluten than all purpose flour, giving the cupcakes the softest crumb.Measure correctly to avoid dense cupcakes. You can also use all purpose flour in case cake flour is not available.
- Baking Powder – Helps the cupcakes rise and stay fluffy.
- Salt – Enhances the vanilla flavor.
- Sugar – Granulated white sugar provides sweetness and moisture.
- Butter– Use unsalted butter for a richer flavor. Make sure it’s melted but slightly cooled.
- Egg- One large egg binds the ingredients together and adds extra fat and moisture. Make sure the egg is at room temperature so it blends into the batter evenly. Pull it out of the refrigerator about an hour before baking.
- Buttermilk- This adds additional tang and helps to tenderize the gluten, giving the cake a softer texture. To make your own buttermilk you can simple add 1 teaspoon white vinegar to 1 cup of whole milk and let that stand for 5-10 minutes.Plain greek yogurt or sour cream can also be used.
- Vanilla Bean Paste – For the most concentrated vanilla flavor I like using vanilla bean paste.You can also use high-quality pure vanilla extract in case paste is not available.
- Rainbow Sprinkles – Optional to decorate the cupcakes.
For the Vanilla Cream Cheese Buttercream:
- Butter – Unsalted and softened to create a creamy frosting.
- Powdered Sugar – Also known icing or confectioner’s sugar, sweetens the buttercream while keeping it smooth.
- Vanilla Extract – Gives the frosting a classic vanilla flavor.
- Milk or Heavy Cream – Optional here to adjust the frosting consistency.
Step-by-Step Instructions
Here is how to make and bake this small batch vanilla cupcake recipe.Preheat your oven to 350°F (175°C). Line a muffin tin with six paper cupcake liners.
Step 1: Mix Dry Ingredients. In a medium bowl, whisk together flour, baking powder, and salt.
Step 2: Combine Wet Ingredients. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat together sugar, softened butter, egg and vanilla extract on medium-high speed for 3-4 minutes until smooth.
Step 3: Mix the Batter. With the mixer on low speed gradually add the flour mixture to the wet ingredients along with the buttermilk, stirring gently until just combined. Do not over mix.
Step 4: Fill & Bake. Using an ice cream scoop evenly divide the cupcake batter among the six liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack. Let them cool for 30-60 minutes, making sure they’re at room temperature before frosting.
Step 5: Make the Cream Cheese Buttercream. In a small bowl, beat softened cream cheese and butter until light and creamy. Gradually mix in powdered sugar, followed by vanilla extract and heavy cream. Beat until light and fluffy.
Step 6: Frost & Enjoy. Using a piping bag fitted with a piping tip of your choice, Pipe or spread the buttercream onto the cooled cupcakes. Decorate with sprinkles if desired.
Tips & Tricks
- Use Room Temperature Ingredients – This helps create a smooth, even batter.
- Don’t Overmix – Overmixing can lead to dense cupcakes; mix just until combined.
- Use a kitchen scale. I always recommend using a food scale for accuracy. If you don’t have one, always spoon-measure your flour. Fluff up the flour first before spooning it into your measuring cup- don’t pack it in!
- Check for Doneness – Cupcakes are done when a toothpick inserted in the center comes out clean.
- Let Cupcakes Cool Completely Before Frosting – Otherwise, the buttercream will melt.
- Customize the Frosting – Add a touch of almond extract, lemon zest, or food coloring for variety.
FAQs
Yes! Simply double all the ingredients to make a full batch of 12 cupcakes instead of six.
Yes! You can frost the cupcakes with chocolate frosting instead of vanilla buttercream frosting.
You can use whole milk, plain yoghurt, or even almond milk in a pinch.
Yes! This recipe will make about 12 mini cupcakes. Bake at 350°F for 10-12 minutes.
Storage & Freezing
Storage:
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
- Frosted cupcakes can be stored in the fridge for 3-4 days (bring to room temperature before eating).
Freezing:
- Unfrosted cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place in a freezer bag.
- Vanilla Cream Cheese Frosting can be stored in the fridge for 5 days or frozen for 1 month. Let it come to room temperature and re-whip before using.
More Cupcake Recipes You Will Love
Recipe
Small Batch Vanilla Cupcakes
Equipment
- 1 12 Cup Cupcake Tin
- 1 Hand Mixer
Ingredients
For the cupcakes:
- ½ cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup granulated sugar
- ¼ cup unsalted butter softened to room temperature
- 1 egg at room temperature
- ¼ cup buttermilk at room temperature
- 1 teaspoon vanilla bean paste or 1 ½ tsp vanilla extract
Cream Cheese Frosting:
- ½ cup full-fat cream cheese softened to room temperature
- ¼ cup unsalted butter softened to room temperature
- 1 ½ cups confectioners’ sugar
- ½ teaspoon vanilla bean paste or 1 tsp vanilla extract
- ¼ cup Heavy Cream Optional
Instructions
For the Cupcakes:
- Preheat the oven to 350F/180C. Line a 12 cup cupcake tin with 6 liners or 6 cup cupcake tin with liners.
- In a small bowl sift the cake flour, baking powder and salt into a large bowl then whisk together and set aside.
- Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the egg and vanilla bean paste. Then beat on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- Add the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the yoghurt and milk. Do not overmix the batter.
- Spoon batter evenly into the prepared pan, filling them about ⅔ full. Bake for about 20-22 minutes.
- Once baked, take them out of the cupcake pan and place them on a wire rack to cool completely
For The Cream Cheese Frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the confectioners’ sugar and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes.
- Keep the prepared frosting in the refrigerator until ready to use.
Assemble The Cupcakes:
- Transfer the cream cheese frosting to a piping bag and pipe a big dollop on top of each cupcake.
- Optionally top the cupcakes with sprinkles and enjoy!
Notes
- If the frosting feels too thick you can add a little bit of heavy cream to thin it out.
- Ensure the cupcakes are cooled completely before frosting.
- Be careful not to over-mix the cupcake batter. Only mix until you see no specs of flour in the batter.
- You can use a cupcake corer or a pairing knife to add a filling to the cupcake such as berry jam or lemon curd.
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