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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

This small batch vanilla cupcake recipe makes two vanilla cupcakes with simple ingredients. Topped with a creamy vanilla frosting, they’re perfect for a quick and easy homemade treat!
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

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.

Video

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.
 
 
How To Make Self Rising Flour
 
If you don’t have self-rising flour, you can make your own in minutes using pantry staples. This simple mix yields about one cup.
Ingredients:
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
Instructions:
  1. In a bowl, whisk together the flour, baking powder, and salt until well combined.
  2. Use the amount needed for your recipe.
  3. Store any extra in an airtight container or zip-top bag for future use.
 
 

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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