Small Batch Vanilla Cupcakes

Small batch vanilla cupcakes made with simple ingredients – an easy cupcake recipe for 6 cupcakes that I bake often when we just need a quick vanilla treat.

These small batch vanilla cupcakes are soft, fluffy, and full of classic vanilla flavor.

They’re perfect when you only need 6 vanilla cupcakes for a small celebration or to test a new frosting.

This easy cupcake recipe uses basic pantry ingredients and comes together quickly in one bowl, which is why I use this small batch cupcake base so often in my baking.

I tested this small batch version many times for my cupcakes and layer cakes, and it always gives consistent, fluffy results.

Why you'll love this recipe

Here’s why this small batch vanilla cupcake recipe works so well.

• Small batch: Makes 6 vanilla cupcakes, ideal for small families or recipe testing.
• Simple ingredients: An easy cupcake recipe with just basic pantry staples.
• Soft texture: Light, fluffy crumb that pairs with any frosting you love.

Ingredient you need

You only need a few simple ingredients to make this small batch vanilla cupcake recipe for 6 cupcakes.

• Butter: Use unsalted butter softened to room temperature (not melted) for the best cupcake texture.
• Sugar: Fine granulated sugar works best, but light brown sugar can be used for a slightly deeper flavor.
• Egg: One large egg at room temperature, or the same weight of egg whites if you prefer white vanilla cupcakes.
• Buttermilk: Gives moisture and softness; you can replace it with whole milk, yogurt, or sour cream.
• Flour: Cake flour gives a lighter crumb, but all-purpose flour also works in small batch cupcakes.
• Baking powder: Use baking powder only.
• Vanilla and salt: Add vanilla extract, vanilla bean paste, or seeds with a pinch of fine salt for flavor.

Tips for this recipe

These are the tips I rely on when testing small batch cupcake recipes in my kitchen.

• Precise Measurements: Ensure precise measurements of ingredients, especially when halving or quartering a recipe, use an electronic scale.
• Room Temperature Ingredients: Bring eggs, butter, and buttermilk to room temperature for better incorporation and smoother batter.
• Quality Vanilla Extract: Use high-quality vanilla extract for the best flavor, like a pure vanilla extract or vanilla seed.
• Mix Gently: Avoid overmixing the batter; gently combine the wet and dry ingredients until just incorporated.
• Fill ⅔ Full: Fill each cupcake liner about ⅔ full to prevent overflow during baking.
• Precise Baking Time: Watch closely as they bake since smaller cupcakes may cook faster; use a toothpick test for doneness.

How to Make a Small Batch Vanilla Cupcakes

This step-by-step shows how to make a small batch of 6 vanilla cupcakes with a soft, bakery-style crumb.

In a large bowl, beat the softened butter with the granulated sugar using an electric mixer or in the bowl of your stand mixer with a paddle attachment, until creamy.

Add the egg and vanilla extract and beat again for about 2 minutes until smooth.

Add the sifted dry ingredients, flour, salt, baking powder and buttermilk alternately, and mix gently with a spatula.

Pour the cupcake batter into the prepared cupcake pan in the cupcake liners, filling them only ⅔ full with a cookie scoop.

Bake in a preheated oven at 347°F/175°C for about 15 minutes, until lightly browned and until a toothpick inserted comes out with a few crumbs.

Cool completely: Leave the cupcakes to cool for a few minutes before removing from the pan and placing on a wire rack until completely cool.

Storage

Storage for plain vanilla cupcakes: Keep these small batch vanilla cupcakes in an airtight container at room temperature for up to 2–3 days.

Recipe Variations

Use this small batch vanilla cupcake base to create easy flavor variations.

• Chocolate chip vanilla cupcakes: Fold mini chocolate chips into the batter for a simple chocolate twist.
• Lemon vanilla cupcakes: Add lemon zest and a little lemon juice for a bright citrus flavor.
• Berry-filled cupcakes: Fill the center with a spoonful of berry jam or fresh berries for a fruity surprise.
• Coconut vanilla cupcakes: Mix in shredded coconut and a touch of coconut extract for a tropical version.
• Nutella-filled cupcakes: Core the cupcakes and add a spoonful of Nutella before topping with your favorite frosting.

Recipes Questions

How many cupcakes does this small batch vanilla cupcake recipe make?

This recipe makes 6 vanilla cupcakes, the perfect small batch for a quick treat.

Can I double this small batch cupcake recipe?

Yes, you can double all the ingredients to make 12 cupcakes; keep the baking time about the same and bake in two pans if needed.

Can I make only 4 cupcakes?

You can scale the ingredients down to two-thirds of the amounts to bake a small batch of 4 cupcakes.

More Vanilla Cupcake Recipes

• Vanilla cupcakes
• Vanilla cupcakes with oil
• Strawberry vanilla cupcakes
• Raspberry vanilla cupcakes
• Mini vanilla cupcakes

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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