Small Batch Vanilla Cupcakes

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This small batch vanilla cupcake recipe yields just 6 super moist, extra soft and fluffy cupcakes! This is the perfect recipe for when you're craving delicious cake but without all of the leftovers.

vanilla cupcakes arranged on a gray surface, with one in front on top of a small white plate

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Ingredients
Directions
FAQ
Expert Baking Tips
Storage and Freezing Instructions
Small Batch Vanilla Cupcakes

I LOVE cake and cupcakes, but I don't need a dozen sitting around every time the craving strikes. This small batch cupcake recipe comes to the rescue! Half the batch but 100% perfection.

For more small batch recipes, try my small batch chocolate chip muffins, small batch lemon blueberry muffins, and small batch chocolate chip cookies.

Ingredients

vanilla cupcakes arranged in front of a pink backdrop

Sugar: Sugar is not just for flavor here- it also provides moisture and tenderness. Don't skimp on the amount!
Cake flour: Time and time again in testing I've found bleached cake flour is key to light and fluffy cakes and cupcakes. All-purpose flour, cake flour substitutes, and unbleached cake flour all create a more dense and coarse texture.
Baking powder + baking soda: For rise.
Butter + oil: Butter adds flavor while oil adds moisture. I've found a 1:1 ratio of the two fats is the best combo!
Buttermilk: An acidic dairy product is key for moist, fluffy cupcakes. I prefer buttermilk, but sour cream or full-fat plain Greek yogurt can be used instead.
Egg: You'll need one egg plus one egg white. Whisk the two together and use 40g of it. I know the extra step is annoying, but in recipe testing, I found that using one full egg (50g) was too much and using one full egg white (30g) was too little.
Vanilla + salt: For flavor.

close-up shot of vanilla cupcakes arranged on a gray surface

Directions

STEP 1: Mix dry ingredients. In the bowl of a stand mixer, add sugar, cake flour, baking powder, baking soda, and salt. Mix with a paddle attachment for around 30-60 seconds.

STEP 2: Beat in the butter. With the mixer running on low speed, add the chunks of butter a little at a time. Keep beating until the mixture forms fine, sandy crumbs.

overhead shot of the dry ingredients in a glass stand mixer bowl, with slices of butter on top but not yet mixed in

overhead shot of the dry ingredients and butter, broken down together to form a crumbly, sandy mixture

STEP 3: Whisk wet ingredients. In a bowl or a large glass measuring cup, whisk the buttermilk, oil, egg, and vanilla until combined.

STEP 4: Add wet ingredients to dry ingredients. Keep the mixer on low speed and very slightly pour in the wet ingredients to the flour and butter mixture. Every 15 seconds or so, stop pouring in the wet ingredients to allow the mixture to combine. Make sure to scrape the bottom and sides of the bowl as needed. Keep the mixer running until all of the wet ingredients are incorporated. The batter will be thin.

shot of a small liquid measuring cup with the wet ingredients

close-up shot of glossy, light yellow cupcake batter

STEP 5: Pour into pan. Divide the batter between 6 paper liners in a muffin pan. Fill ⅔ of the way to the top. You can add the batter to the liners using a large cookie scoop or by pouring it into a liquid measuring cup with a spout.

STEP 6: Bake. Bake at 350°F (177°C) for 16-20 minutes, or until a toothpick comes out clean or with a few moist (but not wet) crumbs. Set the pan over a wire rack and allow the cupcakes to cool completely before frosting.

STEP 7: Frost + serve! See my FAQ below for my frosting recommendations. Pipe on frosting using a 18-inch piping bag and a Wilton 1M tip to decorate the cupcakes as pictured, or simply spread it on using a knife.

cupcakes arranged on a gray surface with a dark brown background

FAQ

What kind of frosting should I use?

Try making a half batch of stabilized whipped cream, cream cheese frosting, or American buttercream.

What is the secret to fluffy cupcakes?

Use bleached cake flour- since it is a lower protein flour compared to all-purpose flour, cupcakes baked with it are more soft and fluffy. Also, use the reverse creaming method. Reverse creaming coats the flour with the fat (butter) before adding the remaining liquid. This minimizes gluten development, resulting in more tender cupcakes.

Can I make these into mini cupcakes?

This amount of batter will make 6 regular-sized cupcakes or 20-22 mini cupcakes. You'll need a mini muffin pan with mini muffin liners. Fill each liner with about 15g of batter, or ⅔-3/4 of the way full. Bake for 10-13 minutes, or until a toothpick comes out clean or with a few moist (not wet) crumbs.

Expert Baking Tips

Follow the recipe: Sounds simple, but I mean it! Making substitutions (all-purpose flour instead of cake flour, regular milk instead of buttermilk, cutting down the sugar, etc) may seem insignificant, but they make a big difference on the final product.
Use room temperature ingredients: Softened butter and room temperature buttermilk and eggs help the batter combine smoothly, resulting in the perfect soft and fluffy cupcake texture.
Don't over bake: The toothpick doesn't have to be clean- a few moist (but not wet!) crumbs are okay.

Storage and Freezing Instructions

Store leftover cupcakes in an airtight container at room temperature for a few days, or in the freezer for up to 2-3 months. Thaw frozen cupcakes overnight in the refrigerator and bring to room temperature before serving.