There’s something special about making cupcakes just for a few people—no huge tray of leftovers to worry about, no big production in the kitchen. These small batch vanilla cupcakes make just five perfect little treats.

I often bake these on lazy afternoons when the kids are at school and I want something sweet without having to share with the entire neighborhood. They’re soft, fluffy, and full of classic vanilla flavor. And they’re topped with a simple buttercream that comes together quickly, with ingredients you likely have on hand.

They’re the kind of cupcake that feels homemade in the best way—no mixes, no fuss, just real ingredients and warm, comforting flavor.

Why You’ll Want to Make These

Quick and fuss-free
This is my go-to when I don’t want to drag out the mixer. You can make the batter with a whisk and a bowl in about 15 minutes. It’s perfect for a last-minute craving or when you remember you promised cupcakes but forgot until the night before.

Soft, moist, and tender
They’re not the dry kind that needs a gallon of milk to get down. These stay soft thanks to the right balance of butter and milk. I’ve even made them with whole milk or 2%—both work well.

Vanilla-forward flavor
I don’t hold back with the vanilla extract. If you have good quality vanilla, this is the time to use it. It gives the cake and frosting that bakery-style aroma without feeling heavy or cloying.

Just the right amount
I love that this makes exactly five cupcakes. Enough for my family to each have one, with a spare for me to hide at the back of the fridge. No waste, no temptation to overeat.

How I Make Them at Home

Here’s my typical routine when I’m baking these:

I start by whisking the egg and sugar until they look a little creamy. If my son is helping, he loves this part—it’s simple enough for kids to get involved.

I add melted butter and vanilla extract, which smells so good I usually pause to enjoy it.

Then I alternate adding the dry ingredients and milk. I learned the hard way not to dump everything in at once—it can get lumpy. A little patience here gives you a smooth batter.

I divide the batter between five lined muffin cups. I always use paper liners so clean-up is easier.

They go into a preheated oven. I try not to open the door mid-bake because that can make them sink. I use the baking time to make the frosting if I haven’t already.

Once they’re out, I let them cool completely. I’ve tried to frost them warm in a hurry—it just melts the frosting into a mess. Patience pays off here.

A Few Handy Baking Tips

• Be accurate with measurements
  Small batch recipes don’t forgive sloppy measuring. I always spoon and level the flour rather than scooping straight from the bag.
• Go easy on mixing
  Overmixing can make them dense. I stop as soon as there’s no streak of flour left.
• Resist peeking
  If I open the oven door early, I’ve seen them deflate right before my eyes. Best to use the oven light if you want to check.
• Frosting options
  If I want to switch it up, I’ll do a half batch of strawberry buttercream, or I’ll add a bit of cocoa powder plus a splash of milk to make chocolate frosting. It’s easy to customize without extra trips to the store.

How to Serve and Keep Them Fresh

These cupcakes taste best at room temperature—the frosting softens just enough to be creamy without sliding off.

If I’m storing them, I keep them in the fridge if it’s warm here, which it often is. They last about three days that way. If it’s a cool time of year, I’ll leave them on the counter for a day or two in an airtight container.

For a little treat after dinner, I’ll just let one sit on the counter while we eat, so it’s the perfect temperature when we’re ready for dessert.

A Few More Thoughts

I love that these cupcakes make baking feel easy and approachable, even for people who say they’re not “bakers.” They’re just simple enough to do on a whim but taste special enough for any little celebration.

Whether you’re baking with your kids, treating yourself, or making dessert for a small get-together, this recipe has you covered without the big commitment of a full dozen.

Try other Cupcake recipes:

• Raspberry Cupcakes
• Funfetti Protein Cupcakes
• Pineapple Cupcakes