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These small batch vanilla cupcakes are soft, fluffy, and full of classic vanilla flavor. Made with simple ingredients, this easy recipe makes just two cupcakes, perfect for a quick homemade dessert.
Featured Comment
“What a perfect recipe! My hubby and kids were all out of town last weekend, so I made these for me. One for Sat and one for Sun. PERFECT!”
– Wendy
Why You’ll Love This Recipe
- Perfectly Portioned: This small batch vanilla cupcakes recipe makes just two cupcakes, ideal when you want a homemade dessert without leftovers.
- Simple Ingredients: Made with basic pantry staples like butter, sugar, and flour – no special equipment required.
- Quick and Easy: Mix everything in one bowl and bake in about 20 minutes.
- Soft and Flavorful: These cupcakes are light, fluffy, and full of rich vanilla flavor, topped with smooth, creamy frosting.
What I love most about these small batch vanilla cupcakes is how simple they are to make yet how special they feel. With just a few ingredients, you get soft, fluffy cupcakes topped with smooth, creamy frosting.
They’re the perfect little dessert when you want something sweet without baking a full batch, and they always turn out beautifully – light, tender, and full of pure vanilla flavor.
If you enjoy these small batch vanilla cupcakes, you might also like our rich small batch chocolate cupcakes or our extra-moist small batch carrot cake cupcakes.
Ingredients
If you have any ingredients leftover from this small batch vanilla cupcake recipe, check out our Leftover Ingredients Recipe Finder.
- Egg White: Use one egg white. Save the yolk for another recipe like single serving custard, small batch thumbprint cookies, mini German chocolate cake, or potato gnocchi for one.
- Self-Rising Flour: This is all-purpose flour that already contains baking powder and salt, which helps the cupcakes rise and adds lightness to the texture.
How To Make Self-Rising Flour
No self-rising flour? You can make your own in minutes using simple pantry ingredients.
Ingredients
- ½ cup all-purpose flour
- ¾ teaspoons baking powder
- ⅛ teaspoon salt
Instructions
Whisk the flour, baking powder, and salt together until evenly combined. Use the amount needed for this recipe and store any extra in an airtight container for later use.
This quick homemade version works just as well as store-bought and is perfect for these small batch vanilla cupcakes. It’s difficult to accurately reduce the ingredient amounts beyond this, as small measurements can easily throw off the ratios.
- Heavy Cream: Keeps the cupcakes soft and moist. Use any leftover cream in a small white cake or single serving banana cream pie.
For the Frosting
You’ll need butter, powdered sugar, vanilla extract, and a little cream to bring the frosting together. The butter creates a rich, creamy base, while the powdered sugar adds sweetness and a smooth texture. Vanilla enhances the flavor, and the cream helps you achieve the perfect consistency. For a fun finish, top your frosted cupcakes with colorful sprinkles or a light dusting of cocoa powder.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Use this small batch vanilla cupcake base to create fun flavor changes by swapping or adding a few simple ingredients.
- Lemon-Vanilla Cupcakes: Add ½ teaspoon lemon zest and ½ teaspoon lemon juice to the batter, and reduce the vanilla extract to 1 teaspoon for a bright, citrusy flavor that pairs perfectly with the soft vanilla base.
- Berry Swirl Cupcakes: Gently fold in a few fresh blueberries or raspberries into the batter before baking for bursts of juicy sweetness.
- Nutty Vanilla Cupcakes: Mix in 1 tablespoon finely chopped walnuts or pecans to the batter for extra texture and a subtle nutty note.
- Spiced Vanilla Cupcakes: Add ⅛ teaspoon ground cinnamon or ⅛ teaspoon ground nutmeg to the batter.
How To Make A Small Batch Of Vanilla Cupcakes
See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Heat the oven to 350°F (175°C). Line a cupcake pan with two liners or use two small ramekins with liners.
- Make the Batter: In a bowl, whisk together the melted butter, sugar, egg white, and vanilla. Add the self-rising flour and cream, and stir until just combined.
- Bake: Divide the batter evenly between the liners and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Make the Frosting: In a small bowl, combine the powdered sugar, butter, vanilla, and cream until smooth. Spread over the cooled cupcakes.
Note: These cupcakes are also delicious topped with our Small Batch Chocolate Frosting for a classic vanilla-and-chocolate combination.
Expert Tips
- Baking in a Toaster Oven: These cupcakes bake well in a toaster oven. Keep the temperature at 350°F (175°C) and start checking for doneness at 15 minutes, as toaster ovens can bake faster. Use a small muffin pan designed for toaster ovens for best results.
- Mixing the Batter: Stir the batter only until the ingredients are combined. Overmixing can make the cupcakes dense instead of light and tender.
- Room Temperature Ingredients: Let the butter, egg white, and cream come to room temperature before mixing. This helps the ingredients blend more easily and promotes even baking.
- Measuring Flour Correctly: For the best texture, spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour and make the cupcakes dry.
Frequently Asked Questions
Yes. Simply double all ingredients to make four cupcakes. Baking time should remain about the same, just check for doneness with a toothpick.
No. Even when doubling the recipe, it’s best to use two egg whites instead of a whole egg. A whole egg would add too much liquid and fat for the small amount of flour, making the batter too thin and preventing the cupcakes from rising properly.
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If they’re frosted, keep them covered and refrigerated for up to 4 days. Let chilled cupcakes come to room temperature before serving for the best texture and flavor.
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
- Heat the oven to 350°F (175°C). Line a cupcake pan with two liners or use two small ramekins with liners.
Make the Cupcakes
- In a bowl, whisk together the melted butter, sugar, egg white, and vanilla. Add the self-rising flour and cream, and stir until just combined.
- Divide the batter evenly between the liners and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
Make the Frosting
- In a small bowl, combine 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 bake well in a toaster oven. Keep the temperature at 350°F (175°C) and start checking for doneness at 15 minutes, as toaster ovens can bake faster. Use a small muffin pan designed for toaster ovens for best results.
- Mixing the Batter: Stir the batter only until the ingredients are combined. Overmixing can make the cupcakes dense instead of light and tender.
- Room Temperature Ingredients: Let the butter, egg white, and cream come to room temperature before mixing. This helps the ingredients blend more easily and promotes even baking.
- Measuring Flour Correctly: For the best texture, spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour and make the cupcakes dry.
- ½ cup all-purpose flour
- ¾ teaspoons baking powder
- ⅛ teaspoon salt
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.
Hi! I would like to make this recipe for my husband and myself, but I do not have a toaster oven.
You don’t need a toaster oven for these. The recipe is written for a regular oven at 350°F. Line a cupcake pan with two liners, or use two small ramekins with liners, and bake for 20 to 25 minutes.
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.
I’m wanting to make one or two cupcakes for someone but I’m wanting to do a lemon cupcake with a strawberry frosting. Would it be easy to turn this cupcake into a lemon one or can you recommend any other recipes?
Hi Amanda, using lemon juice instead of vanilla and between 1/4 to 1/2 teaspoon of lemon zest will give the cupcakes a lovely hint of lemon flavor.
This recipe is delicious but I do have a question. Instead of 2 cupcakes, what size ramekin is best? I would think a 10 ounce one would be too big…so…7 ounce?
Yes, a 10-ounce ramekin would be too big. A 7-ounce or 8-ounce ramekin would work.
Hi Joanie,
I like your recipes, since I’m alone, they are perfect for me.
In this cupcake recipe, what is considered heavy cream, is it whipping cream or like coffee cream 18 % ? I don’t usually buy cream. Do you have to use cream or can you use milk instead?
Thank you
Barb, heavy cream is often called “double cream” and contains 38 percent fat. It is basically the same as heavy whipping cream – heavy whipping cream is slightly lighter than heavy cream and contains 35 percent fat. You can use either type or you can even use half and half (half milk and half cream with 12 percent fat). The cream gives the cupcakes a rich, creamy flavor. You can use milk instead but I highly recommend using cream.
These are delicious and are going to be my go sweet craving.
I’m so glad you enjoyed them. Thank you.
These are lovely little cupcakes. I made eight mini ones ( bite sized) instead and they turned out perfect!
What did I do wrong? My cupcakes had a good flavor but they were spongey, a little flat and not completely done. I think I followed the directions carefully.
It’s so frustrating when recipes don’t turn out as we hope. Let’s try to see what happened…
It sounds like your cupcakes might have been underbaked. Another possibility would be that the batter may have been over-beaten. Over-beating the batter overworks the gluten, making the cupcakes tough and less likely to rise. A final thought; did you use self-rising flour? If you made the homemade version of self rising flour listed in the recipe post, could your baking powder be old or expired?
Genius!
I’m a widow & the serving sizes in these recipes are an answer to my cooking dilemma! Thank you so much! I used the egg yolk in the oatmeal cookies & while they were baking I whipped up the vanilla cupcakes! Heinous! Satisfied my sweet tooth for the week! Bev
Thank you, Bev. I’m so happy you are finding the recipes helpful.
What can you use if you don’t have self rising flour?
Hi Susan, we recommend using self-rising flour. If you don’t have any, you can follow our easy self-rising flour recipe found in the recipe notes.
Made these this morning along with maple muffins to bake only once. They were very tasty cupcakes. They had a subtle vanilla flavor and made exactly two regular sized cupcakes. The texture was good, not spongey like some small recipe baked goods. The vanilla frosting came together perfectly (I did add a few drops more cream for a looser texture)and was just enough for the two cupcakes. I added a small drizzle of Hershey’s dark syrup to the top and used a toothpick to spider web it into the frosting rather than sprinkles. The flavor was good on the frosting as well but maybe a touch sweet for my taste. I can envision additions to both batter and frosting for a change of flavor. Next time I may try a few granules of instant coffee in the cream for the frosting as well as a little cocoa in the batter. A keeper recipe for me.
This was perfect! I’m not a huge sweet eater so only want something small every once in a while. Vanilla cupcakes are one of my favorite desserts! These were delicious!
I’m so glad you enjoyed the cupcakes, Maya. Thank you for letting me know.
Great cupcakes!
Thank you so much! I’m so happy you enjoyed the recipe.
and just made them again last night with Mardi Gras sprinkles! Perfect for a single girl! This time I decreased vanilla to 1 tsp and subbed the other 1/2 with almond extract!
I made this recipe this afternoon as a special birthday treat for my sweet neighbor. It made three…muhahaha, one for ME! This is the BEST cupcake I’ve ever had! Thank you, Joanie!
I’m so happy you loved the cupcakes, Judy. Thanks so much for letting me know!
Joanie
Could these be made as chocolate cupcakes? If so how does it change? Thank you.
Hi Kimberly,
I haven’t converted this recipe to a chocolate cupcake recipe yet. In my experience, changing a vanilla cake mix to chocolate can be done by removing some of the flour and substituting some of it with cocoa powder. You’ll have to experiment with the ratio though. You might also need to add a little more sugar to counteract the cocoa flavor.
If you’re interested, we do have a couple of chocolate cake recipes that you might like…
Flourless Chocolate Cake For One – https://onedishkitchen.com/flourless-chocolate-cake-for-one/
2-Ingredient Chocolate Cake For One – https://onedishkitchen.com/two-ingredient-chocolate-cake-recipe-for-one/
Chocolate Cake For Two – https://onedishkitchen.com/gluten-free-chocolate-cake-whipped-cream/
Hope this helps.
Joanie
What a perfect recipe! My hubby and kids were all out of town last weekend, so I made these for me. One for Sat and one for Sun. PERFECT!
This is such a great recipe! Perfect for when I have a craving for sweets but don’t want to be tempted by a whole batch!
This is perfect for me… I have a voracious sweet tooth so being able to have a cupcake or two without being tempted by a bunch of them around is perfect for me.
Sounds delicious! What can I use to replace the heavy cream. Don’t want to buy container of cream for two tablespoons.
Linda,
You can use milk instead of cream, the cupcakes will not be as rich but will still taste delicious.
This is the cutest idea ever 🙂 I love how easy it is to make one for now and one for later (and totally takes away the temptation of eating an ENTIRE batch!!)
I love this idea!! Now I can have cupcakes whenever I want… And I can eat them all before my husband comes home and he’ll never know muhahaha. Just kidding, I’ll share 🙂