Small Batch Vanilla Cupcakes

Why You’ll Love This Recipe

Small Batch Vanilla Cupcakes are perfect when you’re craving a sweet treat but don’t want leftovers. These cupcakes are moist, fluffy, and bursting with classic vanilla flavor. Ideal for date nights, small celebrations, or a cozy night in, this recipe yields just enough to satisfy your sweet tooth without going overboard.

ingredients

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

all-purpose floursugarunsalted buttervanilla extracteggwhole milkbaking powdersalt

directions

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

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

Beat in the egg and vanilla extract 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, beginning and ending with the flour.

Mix until just combined—do not overmix.

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

Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.

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: 16–18 minutesCooling time: 15 minutesTotal time: 40–45 minutes

Variations

Add mini chocolate chips for a fun twist.

Top with lemon or almond-flavored frosting for a different flavor profile.

Fold in fresh berries for a fruity surprise.

Swap vanilla extract for vanilla bean paste for a deeper flavor.

storage/reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.To reheat, warm un-frosted cupcakes in the microwave for 5–8 seconds.Frosted cupcakes are best served at room temperature.

FAQs

Can I double this recipe?

Yes, it can be easily doubled for a larger batch.

What kind of milk should I use?

Whole milk is best for richness, but 2% works fine too.

Can I freeze these cupcakes?

Yes, freeze without frosting for up to 2 months. Thaw before serving.

Can I use oil instead of butter?

Butter gives better flavor, but oil will make the cupcakes extra moist.

Can I bake this as a mini cake?

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

What frosting works best?

Vanilla buttercream, cream cheese frosting, or chocolate ganache are great options.

Do I need a stand mixer?

No, a hand mixer or whisk works perfectly for this small batch.

Why are my cupcakes dense?

Overmixing the batter can cause density—mix until just combined.

Can I make these eggless?

Try a flax egg or applesauce substitute, though texture may vary slightly.

How do I make them more moist?

Don’t overbake, and be sure to use whole milk and room-temperature ingredients.

Conclusion

Small Batch Vanilla Cupcakes are a simple, satisfying way to enjoy homemade dessert without the commitment of a full dozen. Light, flavorful, and easy to whip up, they’re perfect for when you need just a little something sweet. Keep this recipe on hand for your next cozy baking session or mini celebration.

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