A Recipe for 6 Cupcakes: From Scratch

by Sally
6 Cupcakes
46 min

Having a small get together or birthday party? Craving something sweet? Want to take your neighbor a treat? If you answered yes to any of those questions, you may want to try making this recipe for a small batch of cupcakes. Especially, if you enjoy vanilla cupcakes as much as I do.

I developed this recipe because we had a small family birthday party recently. I wanted to make a cake, but I didn’t want to have a lot of cake leftover after the celebration.

I don’t know about you, but sometimes I get a craving for something sweet. I love to bake and make things that hit the sweet spot. This recipe for cupcakes does just that, in a small way!

Good things come in small packages, or batches in this case. Happy Baking

This recipe yields 6 cupcakes. Keep reading to see how I make the cupcakes and the frosting from scratch.

Small batch of vanilla cupcakes with frosting.

Wait until cupcakes are completely cool.

To add frosting.

Sprinkles are optional, but always a nice addition!

Cupcake Ingredients

Frosting Ingredients

A Recipe for 6 Cupcakes: From Scratch
Recipe details
  • 6  Cupcakes
  • Prep time: 30 Minutes Cook time: 16 Minutes Total time: 46 min
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For the cupcakes
  • 2/3 cup of AP flour
  • 1/2 cup of 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 of milk, plus extra
For the cupcakes
Preheat the oven to 350 degrees Fahrenheit. Line a traditional cupcake of muffin tin with 6 large baking cups and set aside.
Using a stand mixer or hand held mixer, beat your egg, vanilla, melted butter, and milk into your dry ingredients. Mix on medium speed until a smooth batter forms (takes about one minute). If you don’t have a stand mixer or a hand held mixer, no worries! You can mix the batter by hand with a whisk or spoon, but it may take a bit longer than a minute to get a smooth consistency. You’ll know your batter is ready when it is free of clumps.
Use an ice cream scoop (my tool of choice) or a spoon to distribute batter evenly into the baking cups. Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan.
For the frosting
With hand held mixer or stand mixer, mix the butter and vanilla on low speed until well blended. Add the confectioners sugar into the the bowl and mix until the frosting starts to form. Add 1 tbsp of milk or cream and mix on low speed until a smooth frosting forms. If you prefer a thinner consistency, add milk or cream 1 tsp at a time, until desired frosting consistency is reached. Cover the bowl with plastic wrap or a lid and set aside. Wait until cupcakes are completely cooled before frosting.
  • For testing purposes, I used 1% milk. Any % milk will work with this recipe.
  • Make sure cupcakes are completely cool before frosting them. I like to use a tipless piping back to frost my cupcakes.
  • Food coloring gels can be used to tint icing. Sprinkles are optional!
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