Small Batch Vanilla Cupcakes
These are truly the best Small Batch Vanilla Cupcakes you’ll ever make. This easy recipe yields six perfectly sized cupcakes with an ultra soft and moist crumb. Each bite is filled with rich vanilla flavor, making them perfect for smaller celebrations or to satisfy those cupcake cravings. To make them even better, these vanilla cupcakes are topped with a light and luscious cream cheese whipped frosting.
- Tastes Like Vanilla: These cupcakes are packed with vanilla flavor since we use a combination of vanilla bean paste and vanilla extract.
- Not Overly Sweet: I’m not a fan of overly sweet frosting that makes a dessert feel heavy. That’s why I created a whipped cream cheese frosting that’s so light, fluffy, and perfectly balanced, like you could literally eat an entire bowl! (Big statement, but it’s that good.) Even my family, who usually dislike frosting, were raving about it.
- Small Batch Recipe: Maybe you don’t need a dozen cupcakes, or maybe you just want six cupcakes all to yourself. This small batch vanila cupcake recipe makes exactly 6 perfectly sized cupcakes.
- Moist and Tender Crumb: Dry cupcakes are the worst, and this recipe definitely won’t disappoint. Thanks to a combination of butter, oil, and an extra egg white, you get an incredibly moist and tender crumb every single time.
Ingredients
- Cake Flour: This recipe uses cake flour instead of all-purpose flour for an ultra-fluffy, soft crumb. The lower protein content gives cupcakes a delicate, tender texture. If you don’t have cake flour, you can make your own by measuring out ½ cup of all-purpose flour, then remove 1 tablespoon of flour and replace it with 1 tablespoon of cornstarch. Whisk to combine.
- Granulated Sugar: Only granulated sugar is used.
- Buttermilk: The acidity in buttermilk helps create that soft, moist cupcake texture. If you don’t have buttermilk on hand, make your own by adding 1 teaspoon of lemon juice or white vinegar to a ¼ cup measuring cup, then filling the rest with whole milk and stir. Let it sit for 5 to 10 minutes.
- Butter: Room temperature unsalted butter adds flavor and richness. Be sure it’s soft enough to cream easily.
- Oil: Use a neutral oil like canola or vegetable oil. The combination of butter and oil ensures the cupcakes stay moist and fluffy.
- Vanilla: For the best vanilla flavor, I use a mix of vanilla extract and vanilla bean paste. The paste adds those gorgeous vanilla specks and a deeper flavor that really stands out.
- Eggs: You’ll need one large egg and one extra egg white. The extra egg white helps create a lighter texture and adds structure to the cupcakes.
- Cream Cheese: For the whipped frosting, you’ll need ½ a block of cold cream cheese. It gives the frosting that slight tang and creamy base without being too rich.
- Heavy Cream: Make sure to use chilled heavy cream or whipping cream. It whips up beautifully into a luscious, fluffy frosting that’s light and silky.
How To Make Small Batch Vanilla Cupcakes
Step 1: Preheat your oven to 350°F (175°C). Line a muffin pan with 6 cupcake liners and set it aside.
Step 2: In a large bowl, whisk together the cake flour, baking powder, and salt. Set it aside.
Step 3: Using a hand mixer or stand mixer, cream the butter and sugar together for about 5 minutes, or until the mixture looks pale and fluffy. Add in the oil, vanilla extract, vanilla bean paste, the egg, and the egg white. Mix on medium speed for 2 minutes to add air to the batter.
Step 4. Add half of the dry ingredients and gently fold it in using a spatula. Then add half of the buttermilk and mix again. Add the remaining dry ingredients and buttermilk, mixing just until everything is combined. Don’t overmix—stop once the flour streaks disappear.
Step 4: Divide the batter evenly into 6 cupcake liners in a muffin pan. Bake at 350°F (175°C) for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 5: In a large bowl, beat the cold cream cheese on medium speed until smooth and fluffy. Add in the powdered sugar and vanilla extract, then mix until well combined.
Pour in the cold heavy cream and start mixing on low speed. Gradually increase to medium and whip until the frosting is thick and holds its shape (this takes about 3 to 5 minutes).
Step 6: Scoop the frosting into a piping bag and frost your cooled cupcakes. Add your favorite sprinkles or toppings.
More Small Batch Desserts
Expert Tips + Variations
Room Temperature: Always use room-temperature eggs and butter. If you forget to take the egg out ahead of time, place it in lukewarm water for 10 minutes. To soften butter quickly, microwave it for 10 to 15 seconds.
Buttermilk Substitute: If you don’t have buttermilk, you can combine whole milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 10 minutes before using.
Use Chilled Ingredients for the Frosting: Use heavy cream and cream cheese right from the fridge. Avoid mixing room-temperature cream cheese with cold heavy cream, as this can lead to lumpy frosting. By using ingredients at the same temperature, you’ll achieve a silky and smooth whipped cream cheese frosting.
Small Batch Vanilla Cupcakes FAQ
Do the cupcakes need to be refrigerated
Since the frosting has heavy cream, I would reccomend keeping it refrigerated if you have leftovers. But these cupcakes will last in room temperature for a day.
How long do these cupcakes last?
I recommend eating the cupcakes day of, but it will stay moist for up to 2 days.
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Small Batch Vanilla Cupcakes With Whipped Cream Cheese Frosting
Ingredients
Vanilla Cupcake Batter
- 76 grams (1/2 cup + 2 tablespoons) Cake flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 42 grams (3 tablespoons) Unsalted butter, room temperature
- 72 grams (1/4 cup + 2 tablespoons) Granulated sugar
- 1 tablespoon Canola oil (or any neutral oil)
- 1 1/4 teaspoon Vanilla extract
- * optional 1 teaspoon Vanilla bean paste
- 1 Large egg, room temperature
- 1 Egg white, room temperature
- 48 grams (1/4 cup) Buttermilk, room temperature *see notes
Whipped Cream Cheese Frosting
- 60 grams (1/2 block) Cream cheese, directly from refrigerator *see notes
- 35 grams (1/3 cup) Icing sugar, sifted
- 1/2 teaspoon Vanilla extract
- 1/2 cup Heavy cream, directly from refrigerator
- 2 tablespoons Sprinkles
Instructions
Vanilla Cupcakes
- Preheat your oven to 350°F (175°C). Line a muffin pan with 6 cupcake liners and set it aside.
- In a large bowl, whisk together the cake flour, baking powder, and salt. Set it aside.76 grams (1/2 cup + 2 tablespoons) Cake flour, 1 teaspoon Baking powder, 1/4 teaspoon Salt
- Using a hand mixer or stand mixer, cream the butter and sugar together for about 5 minutes, or until the mixture looks pale and fluffy. Add in the oil, vanilla extract, vanilla bean paste, the egg, and the egg white. Mix on medium speed for 2 minutes to add air to the batter.42 grams (3 tablespoons) Unsalted butter,, 72 grams (1/4 cup + 2 tablespoons) Granulated sugar, 1 tablespoon Canola oil (or any neutral oil), 1 1/4 teaspoon Vanilla extract, 1 Large egg,, 1 Egg white,, * optional 1 teaspoon Vanilla bean paste
- Add half of the dry ingredients and gently fold it in using a spatula. Then add half of the buttermilk and mix again. Add the remaining dry ingredients and buttermilk, mixing just until everything is combined. Don’t overmix—stop once the flour streaks disappear.48 grams (1/4 cup) Buttermilk,
- Divide the batter evenly into 6 cupcake liners in a muffin pan. Bake at 350°F (175°C) for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Cream Cheese Whipped Frosting
- In a large bowl, beat the cold cream cheese on medium speed until smooth and fluffy. Add in the powdered sugar and vanilla extract, then mix until well combined.60 grams (1/2 block) Cream cheese,, 35 grams (1/3 cup) Icing sugar,, 1/2 teaspoon Vanilla extract
- Pour in the cold heavy cream and start mixing on low speed. Gradually increase to medium and whip until the frosting is thick and holds its shape (this takes about 3 to 5 minutes).1/2 cup Heavy cream,
- Scoop the frosting into a piping bag and frost your cooled cupcakes. Add your favorite sprinkles or toppings.2 tablespoons Sprinkles
Notes
- How To Make Homemade Buttermilk – pour one teaspoon of lemon juice into a 1/4 measuring cup and then fill with whole milk. Set aside for 10 minutes before using.
- For the frosting you need COLD cream cheese and COLD heavy cream.
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