Small Batch Cupcakes (Chocolate and Vanilla Recipe)

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.

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. 

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.)

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.

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.

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. 

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!

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