These Small Batch Vanilla Cupcakes are quick and easy to make and the whole batch makes 4 cupcakes! This recipe is dairy-free and only requires 8 ingredients. And they are perfect for small get togethers!
Sometimes you just need a single-serving dessert. I think I need to add a few more single-serving recipes to Earthly Provisions because currently, I only have a Single-Serving Blueberry Crisp and Single-Serving Vegan Double Chocolate Cookies recipes. And I guess you could count my Mini Vanilla Cake, too. Either way, stay tuned for more!
Today I have not a single-serving, but a small-batch recipe! These Small Batch Vanilla Cupcakes are quick and easy to make and bake up super tender and moist. They are topped with a light and fluffy vanilla frosting and they are the perfect easy dessert!
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Why You'll Love This Recipe
- This recipe is easy to make, so it's great for beginner bakers.
- And it requires simple, easy-to-find ingredients.
- These Small Batch Cupcakes are vegan, dairy free and eggless, so anyone can enjoy them!
- They bake up super tender and moist and are topped with a light and fluffy vegan vanilla frosting.
- And most importantly, they are absolutely delicious!
Ingredient Notes
All-Purpose Flour: You only need regular all-purpose flour for these cupcakes!
Non-Dairy Milk: I like oat milk, but any milk will work.
Powdered Sugar: Powdered sugar goes into the frosting of these cupcakes. And make sure you sift it!
Non-Dairy Butter: I like Country Crock Plant Butter Sticks.
Variations
I topped my Small Batch Vanilla Cupcakes with vanilla frosting, but you could also use Vegan Chocolate Frosting, or Vegan Cream Cheese Frosting.
Or, you can use your favorite store-bought frosting!
Step-by-Step Instructions
Step 1. In a medium bowl, combine sugar, non-dairy milk, canola oil, vinegar and vanilla. Whisk to combine.
Step 2. Add flour, baking powder and salt and whisk to form the batter.
Step 3. Scoop the batter into a lined cupcake tin, filling the 4 corner spaces about ⅔ of the way full.
Then, bake the small batch vanilla cupcakes in a 350* oven for 17-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.
Step 4. To make the vanilla frosting, cream the dairy-free butter in a large bowl using a hand mixer. Then, add the powdered sugar and mix on low until combined.
Next, add the non-dairy milk and vanilla and mix on medium speed until light and fluffy.
Frost the cooled cupcakes and serve!
Recipe FAQs
I like oat milk, but soy milk or almond milk also work!
Oil and sugar are what keep cupcakes moist. Oil inhibits gluten formation and sugar is hygroscopic which means it pulls moisture from its surroundings, keeping cupcakes moist for days.
Vegan cupcakes contain no eggs and use dairy-free substitutes for butter and milk! Other than that, they are the same.
Expert Recipe Tips
Don't over mix the batter. Once the dry ingredients are added to the wet ingredients, whisk just until the batter forms.
Also, wait for the small batch vanilla cupcakes to cool completely before topping with frosting. Frosting melts very easily, so if the cupcakes are even a little bit warm you will be left with a big mess!
Place the cupcake liners in the 4 corners of the pan to ensure the cupcakes bake evenly.
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📖 Recipe
Small Batch Vanilla Cupcakes
Equipment
- 2 Medium Bowls
- 1 Whisk
- 1 Cupcake Tin
- 4 Paper Cupcake Liners
- 1 Hand Mixer or Stand Mixer for the frosting!
Ingredients
For the Cupcakes
- ½ Cup All-Purpose Flour
- ½ teaspoon Baking Powder
- ⅛ teaspoon Kosher Salt
- ⅓ Cup Granulated Sugar
- ¼ Cup Non-Dairy Milk
- 2 tablespoon Canola Oil
- 1 teaspoon Vanila Extract
- ¼ teaspoon Apple Cider Vinegar
For the Vanilla Frosting
- 4 tablespoon Non-Dairy Butter, room temperature
- 1 Cup Powdered Sugar, sifted
- 1 ½ teaspoon Non-Dairy Milk
- 1 teaspoon Vanilla Extract
Instructions
To Make the Cupcakes
- Preheat oven to 350* F. Line a cupcake pan with 4 paper liners. Place the liners in the corners of the pan. See note!
- In a small bowl, combine flour, baking powder and salt. Whisk and set aside.½ Cup All-Purpose Flour, ½ teaspoon Baking Powder, ⅛ teaspoon Kosher Salt
- In a medium bowl, combine sugar, non-dairy milk, canola oil, vanilla and vinegar. Whisk to combine. Then, add the dry ingredients and whisk to form the batter.⅓ Cup Granulated Sugar, ¼ Cup Non-Dairy Milk, 2 tablespoon Canola Oil, 1 teaspoon Vanila Extract, ¼ teaspoon Apple Cider Vinegar
- Use an ice cream scoop or a spoon to portion the batter between the 4 cupcake liners, filling each about ⅔ of the way full. Then, bake the cupcakes in a 350* oven for 17-19 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool completely before frosting.
To Make the Frosting
- In a large bowl using a hand mixer, or in the bowls of a stand mixer fitted with the paddle attachment, cream the non-dairy butter until completely smooth. Then, add the powdered sugar and mix on low until combined.4 tablespoon Non-Dairy Butter, room temperature, 1 Cup Powdered Sugar, sifted
- Add the non-dairy milk and vanilla and mix on medium speed until the frosting is light and fluffy. Use a butter knife or a piping bag fitted with your favorite piping tip to frost the cupcakes and serve!1 teaspoon Vanilla Extract, 1 ½ teaspoon Non-Dairy Milk
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