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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’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.