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Small Batch Vanilla Cupcakes

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Seeking a divine, small-batch dessert that embodies the essence of classic vanilla flavor? Look no further than these Small Batch Vanilla Cupcakes! Crafted with simplicity and elegance, these cupcakes offer the perfect solution for when you desire a sweet indulgence without the commitment of a large batch.

Delightfully light, fluffy, and crowned with a heavenly whipped vanilla buttercream frosting, these are easy cupcakes for beginners!

6 cupcakes on platter with vanilla bean

Small Batch Vanilla Cupcakes Recipe

When you’re in the mood for a sweet treat but don’t want to bake a full batch, these small batch vanilla cupcakes come to the rescue with their perfectly portioned size.

Topped with a cloud-like whipped vanilla buttercream frosting, each bite is a heavenly experience of fluffy, soft texture and rich vanilla flavor.

Whether you’re baking for a small gathering, an intimate celebration, or simply satisfying your sweet tooth, these cupcakes are sure to impress with their simplicity and irresistible taste!

Bite taken out of one cupcake to show the fluffy cake. texture

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.

Making small batch vanilla cupcakes.

Expert Tips

  • Room Temperature Ingredients: Ensure that the butter, eggs and milk are at room temperature before starting. This improves their ability to emulsify, resulting in a smoother, more cohesive batter.
  • Avoid Ovemixing: Avoid overmixing the cake batter after adding the dry flour ingredients to keep the cake light, tender, and moist.
  • How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs clinging to it, the cake is ready.
Small batch vanilla cupcakes preparation.

Day of Baking

Delight in a day of baking with these hand-picked recipes designed to bring variety to your day including these vanilla cupcakes for afternoon tea!

Breakfast: Fluffy Vanilla Pancakes

Morning Snack: Salted Chocolate Hazelnut Bark

Decadent Dessert: Brown Butter Madeleines

Refreshing Sip: Pineapple Crush Mocktail

6 vanilla cupcakes assembly.

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.

Piped buttercream frosting on each cupcake

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.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Small batch cupcakes featured image

Small Batch Vanilla Cupcakes

Samantha Pickthall
Indulge in these delectable Small Batch Vanilla Cupcakes, ideal for when you crave a small sweet treat. Topped with a light and airy whipped vanilla buttercream frosting!
5 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert, Snack
Servings 6 cupcakes
Calories 446 kcal


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


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!


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.
Store cupcakes in an airtight container, in a dry dark pantry for 2-3 days. If it’s humid, store it in the refrigerator to help them stay fresh.


Calories: 446kcalCarbohydrates: 62gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 69mgSodium: 20mgPotassium: 129mgFiber: 1gSugar: 46gVitamin A: 522IUCalcium: 60mgIron: 1mg
Keyword 6 cupcakes, cupcake, small batch, vanilla, vanilla cupcake
Tried this recipe? Let us know how it was!
5 from 3 votes (3 ratings without comment)

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