Small Batch Vanilla Cupcakes
These Small Batch Vanilla Cupcakes are perfect for when you only need a recipe for 6 cupcakes. Topped with a whipped vanilla buttercream frosting, these are incredibly fluffy and soft with a delicious amount of infused vanilla.
Small Batch Vanilla Cupcakes Recipe
Having a 6 cupcake recipe comes in handy for many occasions. They’re ideal when you have a small family and don’t require a full batch of 12 cupcakes or when you’re gathering with a small group of friends. Also wonderful for when you want to whip up something sweet and 12 cupcakes are just too many for you to handle, this recipe for simple small batch vanilla cupcakes will save you a lot of time and effort.
For a delicious chocolate cupcake, you’ll love my mint chocolate cupcakes!
The cake itself is the epitome of what a soft vanilla cupcake should be. They’re beautifully light and fluffy in texture and paired with the smooth vanilla buttercream, they are moist, delicious and the best small batch vanilla cupcakes.
This 6 cupcake recipe is a half recipe of my Single Layer Basic Vanilla Cake. I can promise you that cake makes a wonderful vanilla cupcake recipe too. You may also like to make my Classic Chocolate Cupcakes or these delightful Orange & Cinnamon Cupcakes. For whole cake recipes, my current favorites are this Eggless Banana Cake and this Plum Yogurt Cake.
Why You Will Love This Recipe
- A small batch of vanilla cupcakes makes 6 regular sized cupcakes.
- Easy cupcake recipe that is made in one bowl.
- 4-ingredient whipped vanilla buttercream frosting to match.
How long should I bake 6 cupcakes?
Typically, bake 6 cupcakes for 15-20 minutes at 180ºC (356ºF), or until the tops spring back when lightly pressed and a toothpick comes out clean.
How many cupcakes are in a batch?
A batch usually refers to the total number of cupcakes you can make from a single recipe. Generally, a batch can yield anywhere from 10 to 12 cupcakes, depending on the recipe specifics and the size of the cupcake liners used.
Ingredients to make small batch vanilla cupcakes
Plain all purpose flour: I use unbleached plain all purpose flour but you can also use just plain all purpose flour. Be sure to check out my guide on how to accurately measure basic baking ingredients.
Butter: Make sure your butter comes to room temperature before starting your cupcakes and frosting. It needs to be soft to the touch but not melted and not solid from the refrigerator.
Sugar: You can use either golden or white granulated sugar. I prefer to use golden sugar as it adds a beautiful rich flavor and is less processed.
Egg: Needs to be at room temperature before making your cupcakes. Having your cold ingredients at room temperature makes them blend and emulsify more appropriately with the remaining ingredients.
Milk: This also needs to be at room temperature before making your cakes. If it’s too cold, it will alter the consistency of the cake batter and final product. Using cold ingredients in cakes will make them crumbly and not soft or fluffy.
Olive oil: I recommend using a good quality extra virgin olive oil as it results in the best and most subtle flavor.
Icing sugar: This is also known as confectioners sugar or powdered sugar. There is no need to sift this for the buttercream frosting.
How to make small batch vanilla cupcakes
1) In a medium size mixing bowl, add flour, baking powder, and salt. Whisk until well combined. Set aside.
2) In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
3) Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
4) Add sugar and beat with the butter for 1 minute until pale and creamy. Scraping down the sides as needed.
5) Add egg and beat for 20 seconds. Scrape down the sides as needed.
6) Pour in milk, oil, and vanilla. Beat for 20 seconds until well combined. Scrape down the sides again.
7) Add the dry flour mixture and beat until incorporated, about 30 seconds. Ensure not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cakes can turn tough and dense after baking.
8) Spoon and evenly distribute the batter into the paper cups, filling each 3/4 of the way full. The batter will make 6 even cupcakes. NOTE: I use a small ice cream scoop and place 2 scoops full into each cup.
9) Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean and they’re lightly golden and look set.
10) Remove from oven and allow cupcakes to cool in pan for 5 minutes. Carefully transfer to a wire rack to cool completely.
11) In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl. Beat butter for a few seconds to break it up and it begins to turn creamy.
12) Add icing sugar, milk, and vanilla. Beat until well combined, creamy and fluffy, about 1 minute. Scraping down the sides as needed.
13) Prepare a piping bag fitted with a medium sized closed star nozzle. Fill the bag with the buttercream and pipe it onto the cupcakes. Serve and enjoy!
Expert Tips
- Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Ensure your cold ingredients come to room temperature before making your cupcakes and frosting. The butter, eggs, and milk. Using cold ingredients in cakes will not emulsify and blend appropriately with the rest of the ingredients, which results in problems with the final product.
- Do not over-mix this cake batter as it will result in a tough cake texture after baking.
Why did my cupcakes turn out dense?
Cupcakes can become dense due to overmixing the batter, which activates the gluten in the flour, or from using ingredients that are too cold. Ensure ingredients are at room temperature and mix just until the ingredients are incorporated.
How to store vanilla cupcakes?
Store: In an airtight container at room temperature for up to 3-4 days. They’ll stay moist and delicious.
Refrigerate: For longer storage, refrigerate the cupcakes in an airtight container for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.
Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight at room temperature, then add frosting.
Best Cupcake Recipes
Small Batch Vanilla Cupcakes
Ingredients
Vanilla Cake
- 115 g (3/4 cup) plain all purpose flour
- 1 tsp baking powder
- Pinch of fine salt
- 70 g unsalted butter, softened to room temperature
- 1/3 cup golden or white granulated sugar
- 1 large egg, approx. 55g-60g in shell, at room temperature
- 1/4 cup whole milk
- 2 Tbsp extra virgin olive oil
- 1 1/2 tsp vanilla extract
Buttercream Frosting
- 40 g unsalted butter, softened to room temperature
- 1 3/4 cups icing/confectioners sugar
- 2 Tbsp whole milk
- 1 tsp vanilla extract
Instructions
Vanilla Cake
- Preheat oven to 180ºC (356ºF). Line a muffin/cupcake baking pan with regular sized paper cups. This recipe makes 6 regular sized cupcakes.
- In a medium size mixing bowl, add flour, baking powder, and salt. Whisk until well combined. Set aside.
- In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
- Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
- Add sugar and beat with the butter for 1 minute until pale and creamy. Scraping down the sides as needed.
- Add egg and beat for 20 seconds. Scrape down the sides as needed.
- Pour in milk, oil, and vanilla. Beat for 20 seconds until well combined. Scrape down the sides again.
- Add the dry flour mixture and beat until incorporated, about 30 seconds. Ensure not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cakes can turn tough and dense after baking.
- Spoon and evenly distribute the batter into the paper cups, filling each 3/4 of the way full. The batter will make 6 even cupcakes. NOTE: I use a small ice cream scoop and place 2 scoops full into each cup.
- Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean and they’re lightly golden and look set.
- Remove from oven and allow cupcakes to cool in pan for 5 minutes.
- Carefully transfer to a wire rack to cool completely.
Buttercream Frosting
- In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
- Beat butter for a few seconds to break it up and it begins to turn creamy.
- Add icing sugar, milk, and vanilla. Beat until well combined, creamy and fluffy, about 1 minute. Scraping down the sides as needed.
- Prepare a piping bag fitted with a medium sized closed star nozzle.
- Fill the bag with the buttercream and pipe it onto the cupcakes.
- Serve and enjoy!