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This small batch vanilla cupcake recipe makes two soft, fluffy cupcakes with a rich vanilla flavor and a light, tender crumb. Topped with a smooth, creamy vanilla frosting, they’re the perfect homemade treat when you want just a couple of cupcakes without leftovers. Simple ingredients, easy steps, and bakery-quality results—these cupcakes are too good not to make!
Looking for more small batch cupcake recipes? Try our rich Chocolate Cupcakes or extra-moist Carrot Cake Cupcakes!
Why You’ll Love This Recipe
- Perfectly Portioned: This small batch vanilla cupcakes recipe makes just two vanilla cupcakes, great when you want a treat without leftovers.
- Made with Simple Ingredients: Uses pantry staples you likely already have.
- Quick and Easy: One bowl, no mixer needed.
- Soft and Flavorful: Light, fluffy cupcakes topped with a rich, creamy frosting.
RELATED: 15 Easy Dessert Recipes For One
Ingredients
If you have any ingredients leftover from this small batch vanilla cupcake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: I use salted butter, melted for easy mixing.
- Sugar: Sweetens the cupcakes and helps create a tender texture.
- Egg White: You’ll need just one egg white. Save the yolk for a small batch of Thumbprint Cookies, a Mini German Chocolate Cake, or Potato Gnocchi.
- Vanilla Extract: Adds a warm, rich flavor to the cupcakes. Use pure vanilla for the best taste.
- Self-Rising Flour: If you don’t have self-rising flour, see below for a simple homemade version.
- Heavy Cream: Keeps the cupcakes soft and moist. Leftover cream can be used in a small White Cake or Banana Cream Pie.
For the Frosting:
- Powdered Sugar: Creates a smooth, sweet frosting with no lumps.
- Butter: Provides a rich, creamy base. Let it soften at room temperature for the best texture.
- Vanilla Extract: Enhances the frosting’s flavor. Pure extract is recommended.
- Cream: Adjusts the frosting consistency. Heavy cream makes it richer, but milk works for a lighter option.
- Candy Sprinkles (Optional): Add a festive touch with sprinkles for color, fun, and a bit of crunch.
Recipe Variations
This small batch vanilla cupcake recipe is a great base for different flavors—add mix-ins, toppings, or your favorite ingredients to make it your own.
- Citrus Cupcakes: Add lemon or orange zest to the batter for a bright, fresh flavor—perfect for a light, summery treat.
- Nut-Filled Cupcakes: Stir in a small handful of finely chopped walnuts or pecans for extra texture and a subtle nutty flavor.
- Berry Cupcakes: Gently fold in a few blueberries or raspberries for bursts of juicy sweetness in every bite.
- Spiced Cupcakes: Mix in a pinch of cinnamon or nutmeg for a warm, cozy flavor, especially great for fall and winter.
RELATED: Recipes For Empty Nesters – The Joy Of Cooking For Two
How To Make Self-Rising Flour
No self-rising flour? No problem! Make your own in minutes with pantry staples—perfect for these small batch vanilla cupcakes.
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions:
- In a bowl, whisk together the flour, baking powder, and salt until well combined.
- Use the amount needed for your recipe.
- Store any extra in an airtight container or zip-top bag for future use.
This quick homemade version works just as well as store-bought and ensures you always have self-rising flour on hand when you need it.
How To Make Two Vanilla Cupcakes
See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line a cupcake pan with two liners, or place liners inside two small ramekins if using those instead.
- Make the Batter: In a bowl, mix the melted butter, sugar, egg white, and vanilla. Stir in the self-rising flour and cream until combined.
- Bake the Cupcakes: Divide the batter between the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Frosting: In a small bowl, mix the powdered sugar, butter, vanilla, and cream until smooth. Spread over the cooled cupcakes.
RELATED: Cooking For One Meal Plan
If you love this small batch vanilla cupcake recipe, check out our chocolate cupcake recipe, which also makes just two cupcakes!
Expert Tips
- Baking in a Toaster Oven: These cupcakes can be baked in a toaster oven or a conventional oven. If using a toaster oven, keep the temperature the same but check for doneness around the 15-minute mark, as baking times may be shorter. Use a muffin pan that fits your toaster oven, like the Nordic Ware compact muffin pan, which holds six cupcakes.
- Mixing the Batter: Stir just until the ingredients are combined. Overmixing can lead to dense or tough cupcakes.
- Room Temperature Ingredients: If possible, use room-temperature butter, egg white, and cream for a smoother batter and even baking.
Frequently Asked Questions
Yes! Simply double all ingredients to make four vanilla cupcakes. Keep the baking time the same, but check for doneness with a toothpick.
No, using the whole egg will make the cupcakes denser. The egg white helps create a lighter texture, so it’s best to stick with just the white. If you’re wondering what to do with the leftover yolk, we have many recipes on our website that use just the yolk, like Chocolate Chip Cookies and Cream Scones.
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Frosted cupcakes should be refrigerated if storing longer than a day.
Yes! Wrap unfrosted cupcakes tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Over 15 Easy Dessert Recipes For One
If you’ve tried this small batch vanilla cupcake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Vanilla Cupcakes
Watch How To Make This
Equipment
Ingredients
For the Cupcakes
- 2 tablespoons salted butter -melted
- 2 ½ tablespoons sugar
- 1 egg white
- 1 ½ teaspoons vanilla extract
- 4 tablespoons self-rising flour (see recipe notes)
- 2 tablespoons heavy cream
For the Frosting
- ½ cup powdered sugar -sifted
- 2 tablespoons salted butter -softened
- ¼ teaspoon vanilla extract
- ½ tablespoon heavy cream
- candied sprinkles (optional)
Instructions
Make the Cupcakes
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line a cupcake pan with two liners.
- Make the Batter: In a bowl, mix the melted butter, sugar, egg white, and vanilla. Stir in the self-rising flour and cream until combined.
- Bake the Cupcakes: Divide the batter between the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Make the Frosting
- In a small bowl, mix the powdered sugar, butter, vanilla, and cream until smooth. Spread over the cooled cupcakes.
- Top with sprinkles, if desired.
Notes
-
- Baking in a Toaster Oven: These cupcakes can be baked in a toaster oven or a conventional oven. If using a toaster oven, keep the temperature the same but check for doneness around the 15-minute mark, as baking times may be shorter. Use a muffin pan that fits your toaster oven, like the Nordic Ware compact muffin pan, which holds six cupcakes.
-
- Mixing the Batter: Stir just until the ingredients are combined. Overmixing can lead to dense or tough cupcakes.
-
- Room Temperature Ingredients: If possible, use room-temperature butter, egg white, and cream for a smoother batter and even baking.
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- In a bowl, whisk together the flour, baking powder, and salt until well combined.
- Use the amount needed for your recipe.
- Store any extra in an airtight container or zip-top bag for future use.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I can’t believe I haven’t commented on these cupcakes before now. If I recall correctly, this was the recipe that introduced me to One Dish Kitchen about three years ago. I remember them being so delectable that I’ve been craving them like crazy. It could be that, or I’m looking for a reason to use the sprinkles I purchased on clearance 😁 Either way I know these cupcakes are going to be delicious.
They’re in the oven now. So easy to whip up the cake and vanilla frosting with that buttery undertone. I may just skip dinner tonight and enjoy a cupcake. Thanks Joanie ☺️
You are most welcome, Lisa. I’m so happy you love this recipe!
What happens if you use a whole egg? Reduce heavy cream?
No. We recommend using only the egg white. Using the entire egg will alter the taste and texture of the cupcake.
This was fun! I made this on a whim because my friend had ONE extra egg white. Did it up in a flash in a small bowl, no beaters, barely any cleanup. For self-raising flower, I added a tsp of baking powder to the flour and it worked out – probably should have used baking soda but oh well! They were cute, easy, quick and TASTY cupcakes! 🙂
This is exactly what I was looking for so my granddaughter can have vanilla cake at Grandpa’s birthday party tomorrow because he asked for chocolate cake. By the flour you say “see recipe notes”, but I don’t see anything in the notes re: flour. Is it a substitute for self rising flour because that’s something I don’t have.
Hi Kathi, If you don’t have self-rising flour in your pantry, you can easily make your own.
This easy recipe for self rising flour will yield about a cup. Use the amount you need for this recipe and store the rest in a zip-top bag or other airtight container.
Ingredients:
1 cup flour
1 ½ teaspoons baking powder
¼ teaspoon salt
Mix these ingredients together and store to use when needed.
Turned out great!
Had leftover egg white from my husband’s favorite oatmeal cookies so, decided to try.
The only change I made was added freeze dried strawberries powdered to my frosting. Yum and beautiful too!.
I’m so happy you enjoyed the cupcakes! I bet they were beautiful with the powdered freeze-dried strawberries – what a great idea!
Can I use something other than heavy cream in this recipe? Trying to save some calories. I never buy heavy cream because I would not use even the small container. Thank you!
Rhonda
You can use whole milk instead.
Amazing! I didn’t have heavy cream so subbed with 1 tbsp each almond milk and Greek vanilla yogurt combined. Moist, delicious, and perfect for a birthday treat. Thanks for this recipe!!!
Made a mini orange cake today with your recipe by adding the grated zest of one orange. I used a 4 inch cake pan and sprayed with the cake-version, no stick spray for a good release. It took about 19 minutes in a toaster oven set at 325 degrees (my toaster oven runs 25 degrees hot so I always reduce the temperature). The cake came out perfectly, and I decided not to frost it.
Thank you for your recipes. I eat low carb and indulge occasionally. I know that I would not be able to resist an entire cake. This little orange cake hit the spot. After eating 1/4 of it, I tucked it into the freezer to enjoy at a later date. Occasional treats like this keep me on the low carb track much more easily. Although I occasionally bake low carb treats, it is challenging to find recipes that taste as great as this.
A final note: when searching for “yellow cake” at the website, this recipe is not retrieved. It is only retrieved if “cupcake” is used.
I had 1 egg white left over from your Carrot Cake for One, (Awesome!). So I made this recipe in to a batch of mini cupcakes. Just lovely! Will definitely be making more in the future.