Small Batch Cupcakes (Chocolate and Vanilla Recipe)

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One post, two recipes – small batch cupcakes in both chocolate and vanilla flavors. They’re fluffy, moist, perfectly rounded and can be frosted with any of your favorite frostings.

small batch cupcakes

Today is your lucky day my friends because you get TWO full recipes in today’s post…I guess since they’re a small batch we can call them two halves? 

Over the past year, many people have resorted to making small batch recipes, ya know, for moderation and all. So naturally when I want a cupcake, I don’t want 12 cupcakes (or do i?!). I also didn’t think it was fair to share just chocolate or vanilla so obviously, I had to do both. 

small batch cupcakes

How to make small batch chocolate cupcakes

Well, the easy answer is you just halve a regular cupcake recipe, right?! Except my favorite chocolate cupcake recipe is actually my 6 inch chocolate cake recipe but it uses an odd number of eggs so what do you do then?

You could complicate it and cut the recipe into thirds or use half an egg (ew?) but you don’t have to because I adapted my favorite cupcakes into a recipe that makes only 6. 

Anyway, since these are supposed to be quick and simple, I used the reverse creaming method, which I prefer for all cupcakes anyway. The dry ingredients get whisked together with the sugar and then the oil gets added, followed by the eggs and then the milk and sour cream. 

(If you’re wondering why I prefer the reverse creaming method for cupcakes, it’s because I tested like a million and one versions last year and found that reverse creaming produces a nicer domed top and a slightly more delicate cupcake. Those were my personal results and I also think it’s easier and quicker to make.)

whisk together the dry ingredients
whisk together the dry ingredients
whisk the dry ingredients with the oil
whisk the dry ingredients with the oil
mix in the egg
mix in the egg
add the milk and and sour cream
add the milk and and sour cream
fill 6 cupcake liners about 3/4 full
fill 6 cupcake liners about 3/4 full
small batch chocolate cupcakes
small batch chocolate cupcakes

Do I have to use dutch-process cocoa powder

I use dutch process cocoa powder because I like the flavor and color better. I like to be as specific as I can be in my recipes (still working on updating old recipes lol) so yours turn out as similar to mine as possible.

However, both the chocolate cupcake and the frosting recipe will turn out great with natural unsweetened cocoa powder as well.

small batch chocolate cupcakes

How to make small batch vanilla cupcakes

THE EXACT SAME WAY! You betcha, I kept it simple and made the vanilla cupcakes the same way. The only difference is that I use cake flour instead of all-purpose flour and cocoa powder and then I use melted butter instead of oil.

In my basic vanilla cupcake recipe I use softened butter and oil because I loved the combination of the taste and texture from both but after testing this version, I might just love the melted butter better! 

One thing to note for these cupcakes, I developed this recipe to be very pale in color (just an aesthetic preference) so don’t look for a golden brown color when they’re fully baked.

whisk together the dry ingredients
whisk the dry ingredients with the butter
whisk the dry ingredients with the butter
add the egg white
add the egg white
add the milk and and sour cream
add the milk and and sour cream
fill 6 cupcake liners about 3/4 full
fill 6 cupcake liners about 3/4 full
small batch vanilla cupcakes

Do I have to use cake flour for vanilla cupcakes

Like I said, I tested a million and one versions of cupcakes last year. The reason I use cake flour for this small batch vanilla cupcake recipe is because I found it much more delicate and light as opposed to all-purpose flour.

If you don’t have cake flour, you can just subtract 1 Tbsp of the all-purpose flour and then replace with a Tbsp of cornstarch. If you have bleached all-purpose flour, use that if you can, since cake flour is almost always bleached. 

small batch vanilla cupcakes

What frosting should I use for small batch cupcakes

I included both a small batch chocolate and vanilla frosting recipe below. They are just basic American buttercream frosting recipes and will each generously frost 6 cupcakes.

These recipes can easily be tweaked to your liking. Play with the amount of sugar and cream and get creative with the flavors! 

If you’re not into American buttercream frosting and you want something a little fancier, use any frosting recipe that requires ½ cup of butter. For instance, you can cut this Swiss meringue buttercream or this French buttercream recipe in half and flavor it as desired. 

Make sure to also check out my cookbook, Frosted for more frosting recipes. There are 14 base recipes and 60 ways to use them!

small batch cupcakes with frosting

How to store small batch cupcakes

I recommend covering the cupcakes completely, making them airtight. Use a cupcake holder or cover them with plastic wrap (refrigerate them for 30 minutes and then cover them so you don’t ruin the frosting). 

The cupcakes can stay at room temperature for 1-2 days but if they’re frosted, it’s best to refrigerate them for up to a week. 

To freeze them, you can wrap them individually in plastic wrap or place them in an airtight container and then place them in a freezer bag, squeezing out all the air. This ensures they won’t get freezer burn as quickly. They should be good for at least 2 months in the freezer. 

Thanks so much for reading today’s post, if you have any questions just comment down below (in the comment section not the rating section).

If you love this recipe please leave a 5 start review and if not, please let me know why!

Get creative with frostings and maybe even cut a hole in the center and fill them with something fun! As always, have a blessed day and happy baking!

Love, B  

Yield: 6 cupcakes

Small Batch Chocolate Cupcake Recipe

small batch chocolate cupcakes

Super easy, quick and delicious small batch chocolate cupcakes with chocolate frosting.

Prep Time 20 minutes
Cook Time 17 minutes
Additional Time 30 minutes
Total Time 1 hour 7 minutes

Ingredients

Chocolate Cupcakes

  • 2/3 cup (80g) all-purpose flour, spooned and leveled
  • 1/4 cup (20g) dutch-process cocoa powder*, spooned and leveled
  • 1 tsp (3g) baking powder
  • 1/4 tsp salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (59g) canola oil
  • 1 large egg, room temperature
  • 1/4 cup (59mL) milk, room temperature
  • 1/4 cup (56g) sour cream

Chocolate Frosting

  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 1/2 cup (180g) powdered sugar, spooned and leveled
  • 1/4 cup (20g) cocoa powder, spooned and leveled
  • 2-4 Tbsp (30-60mL) heavy whipping cream, room temperature

Instructions

Chocolate Cupcakes

  1. Preheat the oven to 350F/177C convection (325F/163C conventional) and line 6 muffin tins with cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt and sugar.
  3. Add the oil to the dry ingredients and whisk together until it's combined. Add the egg and mix until it's fully combined and then add the milk and sour cream.
  4. Mix just until the cupcake batter is smooth and then fill each cupcake liner about 2/3-3/4 full. Bake for 16-18 minutes. When you press on the center of the cupcake it should spring back.
  5. Remove from the oven and allow them to cool in the pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.

Chocolate Frosting

  1. Place the butter in the bowl of a stand mixer, fitted with a paddle attachment. Beat the butter for about five minutes, scraping the bottom and sides of the bowl halfway through.
  2. Add the powdered sugar and cocoa powder and beat the frosting for another 5 minutes, scraping the bottom and sides of the bowl halfway through.
  3. Add the heavy whipping cream and beat the frosting until it's well combined. Pipe onto the cooled cupcakes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 534Total Fat: 35gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 101mgSodium: 207mgCarbohydrates: 51gFiber: 2gSugar: 36gProtein: 5g

Nutrition information may not be fully accurate.

Did you make this recipe?

Tag @baranbakery or #baranbakery

© Bernice Baran
Cuisine: American / Category: Cakes
Yield: 6 cupcakes

Small Batch Vanilla Cupcake Recipe

small batch vanilla cupcakes

Super easy, quick and delicious small batch vanilla cupcakes with vanilla buttercream frosting.

Prep Time 20 minutes
Cook Time 17 minutes
Additional Time 30 minutes
Total Time 1 hour 7 minutes

Ingredients

Vanilla Cupcakes

  • 3/4 cup (86g) cake flour, spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (56g) butter, melted
  • 1 large (30g) egg white, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (59mL) whole milk, room temperature
  • 1/4 cup (56g) sour cream

Vanilla Buttercream

  • 1/2 cup (113g) unsalted butter, room temperature
  • 2 cup (240g) powdered sugar, spooned and leveled
  • 1-2 tsp vanilla extract (or paste)
  • 2-4 Tbsp (30-60mL) heavy whipping cream, room temperature

Instructions

Vanilla Cupcakes

  1. Preheat the oven to 350F/177C convection (325F/163C conventional) and line 6 muffin tins with cupcake liners (preferably a light colored pan).
  2. In a medium bowl, whisk together the cake flour, baking powder, salt and sugar.
  3. Add the melted butter to the dry ingredients and whisk together until it's combined. Add the egg white and vanilla extract and mix until they're fully combined and then add the milk and sour cream.
  4. Mix just until the cupcake batter is smooth and then fill each cupcake liner about 2/3-3/4 full. Bake for 16-18 minutes. When you press on the center of the cupcake it should spring back.
  5. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.

Vanilla Buttercream

  1. Place the butter in the bowl of a stand mixer, fitted with a paddle attachment. Beat the butter for about five minutes, scraping the bottom and sides of the bowl halfway through.
  2. Add the powdered sugar and vanilla extract and beat the frosting for another 5 minutes, scraping the bottom and sides of the bowl halfway through.
  3. Add the heavy whipping cream and beat the frosting until it's well combined. Pipe onto cooled cupcakes.

Notes

*the vanilla cupcake recipe was designed to stay pale so don't look for a golden brown color when it's finished baking.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 548Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 121mgSodium: 267mgCarbohydrates: 60gFiber: 0gSugar: 45gProtein: 4g

Nutrition information may not be fully accurate.

Did you make this recipe?

Tag @baranbakery or #baranbakery

© Bernice Baran
Cuisine: American / Category: Cakes
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44 Comments

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    • Hi Danielle, the most I would do is rub some lemon zest into the sugar before making the cupcakes and swap the heavy cream in the frosting for lemon juice 🙂
      It’ll be subtle so you could fill them or top them with lemon curd too.
      I’ve been working on a lemon cupcake for a while actually and it’s quite difficult to get a fine texture ????

  4. Hi! I absentmindedly bought whipping cream instead of sour cream. Is it possible to substitute the milk and sour cream with buttermilk instead? I don’t fancy returning to the store again 🙂

  5. I’m so glad to see these small batch recipes! I’m saving them to bake soon. I’ve committed to baking some sort of treat each month this year because I enjoy it so much. I bought your book, Frosted, last year. So, I’ll check it out. I’m not a fan of American Buttercream. Thanks for posting! Btw, do you have a small batch recipe for Red Velvet Cupcakes? They are my favorite and I’d love to make some of them as well.

    • Hi Cat, so glad you’re enjoying them and I have a red velvet cupcake recipe coming soon! I was trying to get it out before vday but I’m in the middle of a move right now so it might be early march.

  6. I’ve made these cupcakes a few times now and both the chocolate and vanilla cupcakes are so delicious – they’re always a big hit! Wondering if the vanilla cupcake recipe can be turned into a cake?

  7. Hi! I made the vanilla cupcake recipe for co-workers for valentine’s day and they were so delicious! I used carton egg whites and I don’t think it made a difference to the crumb texture at all. Just a tip for those who has carton egg whites on hand and don’t want to have extra egg yolks around.

  8. Hi here we don’t get sour cream other then sour cream wat can i replace with? And how much quantity I have to add? Instead of 56g of sour cream.

  9. These vanilla upcakes were super easy to make and came out so moist, fluffy, and light. The rise was very nice as well and I love how it does not have an eggy smell at all. So excited to finally find the perfect recipe for vanilla cupcakes ! Thank you!

  10. These are so delicious and perfectly domed! Made them for my baby girl’s 1st birthday and will definitely make them A LOT in the future! Thanks for a perfect recipe, Bernice!

  11. You receipe looks darn interesting, can I use whole egg instead of just white, I really don’t want to waste yolk for nothing.

  12. These cupcake recipes are bombbb!!!!! The cupcakes turned out absolutely amazing and were finished in a couple of minutes 😀
    Can I turn this vanilla cupcakes recipe into a cake? Because I prefer the flavor of cake containing only egg whites than the one contaning whole eggs.

  13. So I want to make about 40 of these
    Cupcakes 🙂 can the recipe be multiple by 7 for example? Would the measurements works?

      • Thank you so much! So excited. Would that work with your vanilla cake recipe and just use the melted butter in place of the room temp butter?

      • I haven’t tried making the vanilla cake as cupcakes recently but last time I tried it didn’t work lol.
        I haven’t posted it yet but this is my full batch of vanilla cupcakes recipe and it follows the same steps as the small batch. It makes 13 cupcakes (if you get 14 cupcakes they will be more dinky looking 🤣)

        1 1/2 cup (172g) cake flour
        1/2 Tbsp baking powder
        1/4 tsp salt
        1 cup (200g) granulated sugar
        1/4 cup oil
        1/4 cup (56g) butter, room temp.
        2 large (60g) egg whites
        2 tsp vanilla extract
        1/3 cup (78mL) whole milk, room temp
        1/2 cup (113g) sour cream

        3/4 (55g/tin) full
        BAKE ON 350F for 19 minutes

  14. Made the chocolate cupcakes and they were wonderful! The recipe made seven cupcakes instead of six, which was good because they were all gone quickly. Also, the texture of the frosting made it so easy to pipe, and I’m really bad at that.
    One question: could the cream in the frosting be substituted with Bailey’s to celebrate St. Paddy’s Day? Or would that affect the texture?

  15. I’m not sure what I did wrong, and I’m an avid baker, but mine didn’t look anything like yours. I followed the steps exactly as you have them using all the same ingredients – no swops. They were very flat-topped and got stuck to the top of the cupcake tin when they baked. Should I have chilled the batter first? Also, the crumb was too crumbly.

    • Hi Bavisha, I’m so sorry they didn’t turn out for you, I just retested them like four times today to see if there could be any issue. I’m thinking maybe the tins were a little too full. You might have a tiny bit of left over batter but not enough for a 7th cupcake.
      I always fill them 50-55g. I weigh them because that little difference can make them flat. I will update the recipe to specify that as well.

      • Aw, schucks! Thanks for retesting them! Have fun eating them 🙂

        Could it happen if the environment temp is too hot (we have awfully hot summers in South Africa) or that overbeating it could cause them to do this? I will send you a DM on Insta 🙂

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