Whether you're craving a sweet treat for yourself or hosting a small gathering, these small batch vanilla cupcakes are just what you need. Perfectly portioned to make six servings, this recipe is great for satisfying your own sweet tooth. Or serve them with just a few friends and family when you don't want to leave behind wasteful leftovers. Best of all, this quick recipe comes together with simple ingredients you probably already have in your kitchen.
These cupcakes have been the launching point for so many of my other vanilla and almond-based desserts on this site!
First there was this small batch recipe, but then came:
- Raspberry almond cupcakes
- Strawberry filled vanilla cupcakes
- Blueberry filled cupcakes with basil buttercream
- Mini birthday cake
This is my go-to vanilla cupcake recipe, and having this base recipe opens up so many other options!
(For a chocolate version, try this small batch chocolate buttercream that goes with my chocolate sprinkle cake. You will not regret it!)
Jump to:
- Ultra Moist Cupcakes with Oil and Butter
- 📋 Recipe Ingredients and Notes
- Best Results: Baking in Grams
- Equipment and Tools for this Recipe
- 🧁 Step-by-Step Instructions for Making Vanilla Cupcakes from Scratch
- Instructions for Making the Frosting Recipe
- Cupcake Storage
- 💡 Recipe Variations and Flavor Pairings
- 💭 Recipe FAQ and Troubleshooting
- Expert Tips for Perfecting this Recipe
- More Recipes Like these Small Batch Vanilla Cupcakes
- Small Batch Vanilla Cupcakes
Ultra Moist Cupcakes with Oil and Butter
When I was developing my small batch chocolate chip muffins, I wanted to learn more about baking with oil versus butter.
I was so curious about the benefits of baking with these two fats that I put together my findings for you in this quick and easy explainer on baking with oil and butter.
With that in mind, this recipe uses a combination of butter and oil. The butter gives these homemade vanilla cupcakes flavor and structure, while the oil helps make them softer.
📋 Recipe Ingredients and Notes
In the recipe card below, you'll find all the ingredients you need for making six vanilla cupcakes and a classic, simple vanilla buttercream to top them.
I highlight a few of the key ones and why they're important in this small batch vanilla cupcake recipe.
- Unsalted butter at room temperature - Butter is a fat, and fat equals flavor! In these cupcakes, they give it a delicious taste and make the cupcakes fluffy. By mixing butter and sugar, you incorporate air into your batter, which helps your cupcakes expand and rise in the oven.
- Vanilla extract - You don't need fancy and expensive vanilla extract for good vanilla flavor. So the extract from your local grocery store is perfectly fine for these cupcakes.
- Canola oil - A mix of oil and butter in baked goods keeps them soft and tender. Butter brings a lot of flavor, but oil helps more with keeping your desserts nice and moist.
- Baking powder and baking soda - These two leavening agents work together to help your cupcakes rise nicely, giving them a fluffy texture.
Best Results: Baking in Grams
If you’re not already, use a kitchen scale for accuracy in baking.
While I include cups and grams in my recipe cards, weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency.
I highly recommend investing $30 or less in a kitchen scale.
Equipment and Tools for this Recipe
- An electric mixer or stand mixer to whip up the cupcake batter and homemade frosting
- A standard muffin tin with 12 cups, though if you have a pan for 6, that works too
- Liners for baking your cupcakes - White is neutral but feel free to change this up with a fun color!
- Piping bags and tips for decorating these cupcakes
🧁 Step-by-Step Instructions for Making Vanilla Cupcakes from Scratch
About an hour before beginning this recipe, bring your egg, butter, buttermilk, and full-fat Greek yogurt (or sour cream) out of the refrigerator.
Place them on your counter so they reach room temperature.
Preheat your oven to 350°F and dive into the steps below.
Step 1: Line a standard muffin tin with 6 paper liners.
Step 2: To a large bowl, add and whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside dry ingredients.
Step 3: Using the paddle attachment in the bowl of a stand mixer, cream your unsalted room temperature butter, vanilla extract, and sugar together on medium speed for 3 minutes.
Step 4: Stop mixer and scrape down the sides of the bowl before adding the whole egg and beating again for 1 minute.
Step 5: Add half of your dry ingredients and all buttermilk to your mixing bowl. Mix on medium for about 45 seconds and scrape the bowl's sides again so all dry and wet ingredients are evenly incorporated.
Step 6: Add the remaining flour, along with your Greek yogurt and oil. Mix on low speed until well-combined, about 45 more seconds.
Step 7: Pour and evenly distribute the batter into your prepared cupcake liners (about 50 grams in each cavity). Bake for 14-16 minutes or until cupcakes appear buttery and dense but bounce back at the touch of your finger.
Step 8: Let unfrosted cupcakes cool in a pan for 5-10 minutes before transferring to a wire rack. Let them cool completely before frosting them.
Instructions for Making the Frosting Recipe
Meanwhile, as the cupcakes bake and cool, follow these two simple steps to make your vanilla buttercream!
Step 1: In the bowl of your stand mixer, combine your room temperature butter, powdered sugar, vanilla extract, heavy cream, lemon juice (if using), and salt. Beat for about 3 minutes. Taste test and then add another splash of lemon juice if too sweet.
Whole milk also works here, especially if you prefer a thinner frosting.
Step 2: Once happy with flavor, use a spatula to smooth the frosting. Drag the spatula from the middle of your bowl to its edges, watching as the tears and bubbles in your buttercream disappear.
Spend 3-4 minutes doing these motions to achieve nice, smooth frosting.
Transfer frosting to a piping bag fitted with a tip of your choice – I used 2D for decorating the top of the cupcakes! Add sprinkles if desired.
Leftover frosting - While you probably won't have much or any leftover frosting, you can store it in the freezer until the next time you dive into a baking project.
Cupcake Storage
If you want to prep these delicious cupcakes in advance for special occasions, you can freeze them (frosted or unfrosted) for up to three months. Place them in an airtight container in your freezer, and bring them out an hour or two before you'd like to serve them.
I have a detailed guide for freezing cupcakes if you're curious about the many ways you can successfully do this!
💡 Recipe Variations and Flavor Pairings
While pairing these cupcakes with vanilla frosting is a classic combo, there are so many ways to make this recipe your own.
The beauty of these delicious vanilla cupcakes is that they taste great with many other flavors:
- For a striking color contrast - Frost cupcakes with black buttercream. It tastes like an Oreo and would be delicious here and especially fun around Halloween!
- For an all-white look - Instead of vanilla buttercream, almond frosting is another similar but slightly different flavor that gives you the same classic cupcake look.
- For a cozy flavor combo - Either this cookie butter frosting or chai buttercream would add a warmth and spiced flavor to the cupcake tops. Both options would be really fitting in the fall.
- For a fruity option - This mango buttercream, raspberry cream cheese frosting, or blueberry cream cheese frosting would all pair so easily with this base of vanilla cupcakes.
💭 Recipe FAQ and Troubleshooting
The amount of air you incorporate into your batter is important for creating a tender vanilla cupcake.
Spend the full amount of time the recipe card states for mixing your butter and sugar.
Room temperature ingredients are important, too.
Leavening agents, like baking powder and baking soda, play a role in helping your cupcakes rise, too.
Lastly, avoid overmixing your batter. Once your ingredients are mixed together, stop mixing.
Ingredients like eggs, butter, and other dairy products are important in trapping air into your baked goods as you mix the batter or dough for them. That air expands during the baking process in the oven.
This can mean the difference between a dense and crumbly cupcake and a nice, fluffy one. Always bake with room temperature ingredients if a recipe calls for it. This one does.
Oil, as well as room temperature butter, buttermilk, and Greek yogurt (or sour cream as an alternative), create a moist and soft cupcake.
Expert Tips for Perfecting this Recipe
- Don't overmix your batter! Overmixing batter can yield a denser cupcake, the opposite of a soft and fluffy baked good. Pay attention to the photos in this small batch cupcake recipe for visual cues on how your cupcake batter should look before baking.
- Let your vanilla cupcakes cool before frosting them. If your cupcakes are still warm when you pipe buttercream onto them, the frosting may melt a bit. Patience is important!
- For a more flavorful cupcake, eat it the next day. The added time allows the flavors to meld together longer, resulting in a stronger taste.
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More Recipes Like these Small Batch Vanilla Cupcakes
Small Batch Vanilla Cupcakes
Using simple ingredients, these small batch vanilla cupcakes create six servings. It's a perfect recipe for dessert at smaller gatherings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 cupcakes 1x
- Category: Cupcakes
- Cuisine: American
Ingredients
Cupcake Ingredients
- 4 tablespoons (57 grams) unsalted butter at room temperature
- ⅓ cup (75 grams) granulated sugar
- 1 egg at room temperature
- ¼ cup (65 grams) buttermilk, room temperature
- 1 ½ tsp vanilla extract
- 3 tsp canola oil (or other colorless, odorless oil like vegetable or grapeseed)
- 1 T full fat Greek yogurt or sour cream at room temperature
- ¾ cup (100 grams) all-purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp kosher salt
Small Batch Vanilla Buttercream Ingredients
- 1 stick (113 grams) of unsalted butter, room temperature
- 2 ¼ cups (300 grams) of powdered sugar
- 1 ½ tsp vanilla extract
- 3 T milk or heavy cream
- ¼ tsp kosher salt (use ⅛ tsp for table salt)
- Optional:
- A few drops of lemon or lime juice (or white vinegar) to cut sweetness; add to your preference
- Sprinkles for decorating
Instructions
Cupcake Instructions
- Preheat your oven to 350°F and line a standard muffin tin with 6 paper liners.
- To a large bowl, add and whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.
- Using the paddle attachment in the bowl of a stand mixer, cream your unsalted room temperature butter, vanilla extract, and sugar together on medium speed for 3 minutes. Stop mixer and scrape down the sides of the bowl. Add the egg and beat again for 1 minute.
- Add half of your bowl of dry ingredients and all buttermilk to your mixing bowl and mix on low for about 45 seconds. Scrape sides again.
- Add the remaining flour, along with your Greek yogurt and oil. Mix on low speed until totally incorporated.
- Pour and evenly spread the batter into your prepared cupcake liners (about 50 grams in each cavity). Bake for 14-16 minutes or until cupcakes appear buttery and dense but bounce back at the touch of your finger.
- Let cupcakes cool in pan about 5 minutes before transferring to a wire rack to cool completely before frosting.
Small Batch Vanilla Buttercream Instructions
- In the bowl of your stand mixer, combine your unsalted butter, powdered sugar, vanilla extract, heavy cream, lemon juice (if using), and salt. Start on a low setting to incorporate and avoid powder flying everywhere. Then increase speed and beat for another 3 minutes.
- Taste test and add another splash of lemon juice if too sweet.
- Once happy with flavor, use a spatula to smooth the frosting. Drag the spatula from the middle of your bowl to its edges, watching as the tears and bubbles in your buttercream disappear. Spend 3-4 minutes doing these motions to achieve nice, smooth frosting.
- Transfer frosting to a piping bag fitted with a tip of your choice – I used 2D for these cupcakes! Top with sprinkles if desired.
Notes
These nutritional values are approximate and can vary based on specific ingredient brands and measurements.
Nutrition
- Serving Size: 1 cupcake
- Calories: 569 kcal
- Sugar: 63.9 g
- Sodium: 27 mg
- Fat: 27.2 g
- Saturated Fat: 16.3 g
- Unsaturated Fat: 10.9 g
- Trans Fat: 0 g
- Carbohydrates: 76.7 g
- Fiber: 0.6 g
- Protein: 3.7 g
- Cholesterol: 113 mg
Raquel
How do I multiple this recipe to make a layer cake?
Susan
You could double this recipe if you want to bake two 6" layer cakes, which would bake for 30-35 minutes. Start checking the cakes around the 25 minute mark to see when their centers are fully baked through and layers are pulling away from the pan's sides (that's when you'll know they're done). You could also triple this recipe to bake a two-layer 8" cake, which is how I came up with my strawberry filled vanilla cake here: https://susanbringsdessert.com/vanilla-cake-with-strawberry-filling
Good luck!
Linda
The third to last picture shows the batter as Yellow but to the right of that picture the cupcake tin shows white batter, ??
Thanks
Susan Gravatt
Hi Linda,
Funny enough, I'm updating the images this week for this post, but the difference in the two pictures you're referencing is just due to a bit of different lighting.
When poured into the cupcake liners, the batter will be somewhat yellow from the eggs and butter here. They come out of the oven off-white and with a yellow hue, as you can see from the baked and finished version of the cupcakes.
Hope that helps,
Susan