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small batch vanilla cupcake recipe

Small Batch Vanilla Cupcakes

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Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 6 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 6 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 wire cooling rack

Ingredients
  

  • 6 tablespoon unsalted butter softened
  • 6 tablespoon granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 3/4 cup all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1/8 teaspoon fine salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line 6 cups of a muffin pan with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  • In another medium bowl, beat the softened butter and sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
  • Add the egg and vanilla extract to the butter mixture and beat until fully combined and slightly thickened.
  • Add half of the dry ingredients to the wet mixture and mix on low just until combined.
  • Pour in the milk and mix on low until the batter is mostly smooth.
  • Add the remaining dry ingredients and mix on low only until no dry streaks remain, then finish folding gently with a spatula.
  • Divide the batter evenly among the 6 lined cupcake wells, filling each about two-thirds full.
  • Bake for 16–18 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely, about 25 minutes, before frosting or serving.

Notes

For best results, ensure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and rises evenly; avoid overmixing once the flour is added to keep the crumb tender and not dense. Use an ice cream scoop or two spoons to portion the batter evenly for uniform cupcakes, and rotate the pan halfway through baking if your oven has hot spots. If you’re at high altitude, you may need to slightly reduce the baking powder and watch the bake time closely. Let the cupcakes cool fully before frosting so the icing doesn’t melt, and store any leftovers in an airtight container at room temperature for up to 2 days or freeze unfrosted cupcakes for longer storage.
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