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A RECIPE FOR 6 CUPCAKES: FROM SCRATCH

Hosting a small gathering, celebrating a birthday, or simply craving something sweet? These small-batch vanilla cupcakes are just what you need!

I created this recipe for a recent family birthday party when I wanted a homemade treat without the excess of a full cake. Sometimes, all you need is just a little something to satisfy your sweet tooth—and these cupcakes do exactly that!

They say good things come in small packages, and in this case, small batches. This recipe makes just 6 cupcakes, the perfect amount for a cozy celebration or a thoughtful treat for a friend or neighbor.

Keep reading to learn how to make these delicious cupcakes and frosting from scratch. Happy baking!

INGREDIENTS

For the Cupcakes

  • 2/3 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup butter, melted

For the Frosting

  • 2 cups confectioners’ sugar, sifted
  • 1/4 cup butter, softened
  • 3/4 teaspoon vanilla extract
  • 1 tablespoon milk (plus extra if needed)

INSTRUCTIONS

Making the Cupcakes

  • Preheat your oven to 350°F (175°C). Line a muffin tin with 6 cupcake liners and set aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the egg, vanilla, melted butter, and milk to the dry ingredients. Using a stand or hand mixer, beat on medium speed for about a minute until smooth and lump-free. If mixing by hand, whisk until you achieve a smooth batter.
  • Evenly divide the batter between the cupcake liners using a spoon or ice cream scoop.
  • Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan before frosting.

Making the Frosting

  • In a mixing bowl, beat butter and vanilla on low speed until well combined.
  • Gradually add sifted confectioners’ sugar, mixing until the frosting begins to form.
  • Add 1 tablespoon of milk and continue mixing on low until smooth. For a thinner consistency, add additional milk 1 teaspoon at a time until the desired texture is reached.
  • Cover the frosting and set it aside until the cupcakes are completely cooled.

TIPS & CUSTOMIZATIONS

✔️ Cooling is key – Let the cupcakes cool completely before frosting.
✔️ Use any milk – This recipe works with any milk variety.
✔️ Decorate as you like – Tint the frosting with food coloring gel or add sprinkles for a fun touch.
✔️ Easy piping – A tipless piping bag works great for frosting!

Enjoy these small-batch vanilla cupcakes—a perfect homemade treat in just the right amount!

CANNOLI CUPCAKES

Cannoli cupcakes feature a delicate cinnamon-infused cake topped with a luscious mascarpone frosting, making them an irresistible treat!

INGREDIENTS

For the Cupcakes:

  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, loosely packed
  • 6 tablespoons sour cream, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large egg whites, room temperature, divided
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons milk, room temperature
  • 2 tablespoons water, room temperature

For the Cannoli Frosting:

  • 2 cups mascarpone cheese, room temperature
  • 2 cups confectioners’ sugar, plus extra for dusting
  • 1 teaspoon vanilla extract
  • Mini chocolate chips

INSTRUCTIONS

  • Preheat & Prepare
    Preheat your oven to 350°F (175°C) and line a standard cupcake pan with liners.
  • Make the Cupcake Batter
    In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 4 minutes. Mix in the sour cream and vanilla extract until fully incorporated.
  • Add the Eggs
    Add one egg white and mix until combined, then add the remaining two egg whites and beat until smooth. Scrape down the sides of the bowl as needed.
  • Incorporate Dry & Wet Ingredients
    In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. In a small cup, mix the milk and water. Gradually add half of the dry ingredients to the batter, mixing until combined. Pour in the milk mixture and mix again. Finally, add the remaining dry ingredients and mix until smooth. Scrape down the sides to ensure everything is well blended.
  • Bake the Cupcakes
    Fill each cupcake liner halfway with batter. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cupcakes cool in the pan for 2 to 3 minutes, then transfer them to a wire rack to cool completely.
  • Prepare the Frosting
    In a mixing bowl, beat the mascarpone cheese, confectioners’ sugar, and vanilla extract on medium-low speed until smooth. Be careful not to overmix, as mascarpone can become thin and watery if beaten too much.
  • Decorate & Serve
    Pipe the frosting onto the cooled cupcakes and sprinkle with mini chocolate chips. Dust with additional confectioners’ sugar. Store cupcakes in the refrigerator and bring to room temperature before serving. Best enjoyed within 2 to 3 days.

Recipe adapted from Simply Beautiful Homemade Cakes by Lindsay Conchar.