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–+ servings
one vanilla cupcake topped with buttercream frosting and sprinkles on a green plate.
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4.86 from 28 votes

Small Batch Vanilla Cupcakes

Small batch vanilla cupcakes that are soft, fluffy, and full of classic vanilla flavor. Made with simple ingredients and topped with creamy frosting, they’re perfect when you want just two cupcakes.
Prep Time10 minutes
Cook Time20 minutes
Cool10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: buttercream frosting, cupcake, small batch vanilla cupcakes, two vanilla cupcakes, vanilla cupcakes
Servings: 2 servings
Author: Joanie Zisk

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)
US - Metric

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.

Video

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.
 
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.

Nutrition

Serving: 1serving | Calories: 391kcal | Carbohydrates: 26g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 85mg | Sodium: 232mg | Potassium: 24mg | Sugar: 15g | Vitamin A: 975IU | Calcium: 10mg | Iron: 0.1mg

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