These small-batch cupcakes are a game-changer for anyone craving a quick, homemade treat without the fuss. With just 15 minutes of prep and another 15 minutes in your toaster oven, you’ll have moist, fluffy cupcakes bursting with bold flavors. Perfect for satisfying a sweet tooth or impressing unexpected guests, they’re designed for convenience without compromising on taste.
Each bite offers a delightful contrast of textures—soft, tender crumb paired with a light, airy frosting. Whether you’re indulging in rich chocolate, zesty citrus, or creamy vanilla, these cupcakes deliver a sensory explosion. Ideal for small households or solo bakers, this recipe proves that big flavor can come in small batches, all in under 30 minutes.
Ingredients for Small-Batch Cupcakes
- ½ cup plus 2 tbsp (3oz/85g) all-purpose flour
- ¼ cup plus 2 tbsp (3oz/85g) granulated white sugar
- ¼ teaspoon cinnamon
- 1 tablespoon unsweetened cocoa powder
- ¼ generous teaspoon baking soda
- ½ teaspoon salt
- 1 egg, at room temperature
- ¼ cup plus 2 tbsp vegetable or canola oil
- 4 tablespoons buttermilk (or substitute with milk + ½ tsp vinegar)
- 2 teaspoons red food coloring (use high-quality for vibrant color)
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat your toaster oven or regular oven to 350°F (180°C).
- Line a small cupcake tray with 4 cupcake liners.
- In a large bowl, sift together the flour, sugar, cinnamon, cocoa powder, baking soda, and salt. Whisk by hand to combine.
- In another bowl, combine the buttermilk, oil, egg, vanilla extract, and red food coloring. Add more food coloring if you prefer a darker hue.
- Add the wet ingredients to the dry ingredients and gently mix just until combined. Avoid overmixing to prevent tough cupcakes.
- Pour the batter almost to the top of the cupcake liners.
- Bake for 12 to 15 minutes, or until the cupcakes are firm in the middle and no longer appear damp. Keep an eye on them as they bake quickly.
- Remove the cupcakes from the tin and let them cool on a baking rack until completely cold.
- Decorate with cream cheese frosting, if desired.
- Store undecorated cupcakes at room temperature for up to 3 days. Once frosted, refrigerate and let them reach room temperature before serving.
Creative Frosting & Topping Ideas
While cream cheese frosting is a classic choice, why not mix it up? Try a chocolate ganache for a rich twist or a lemon glaze for a zesty kick. For toppings, sprinkle crushed nuts, edible glitter, or fresh berries for added texture and flavor. These small-batch cupcakes are perfect for experimenting with bold combinations!
Perfect Pairings for Your Cupcakes
These cupcakes pair wonderfully with a cup of hot coffee or a glass of cold milk. For a dessert spread, serve them alongside fresh fruit or a scoop of vanilla ice cream. Their bold flavors make them a standout treat for any occasion, from afternoon tea to dessert after dinner.
Storage Tips for Freshness
Store undecorated cupcakes at room temperature in an airtight container for up to 3 days. Once frosted, keep them in the fridge to preserve the frosting’s texture. Before serving, let them sit at room temperature for about 15 minutes to enhance their flavor and softness.
Time-Saving Hacks for Busy Bakers
To save time, measure and sift your dry ingredients ahead of time and store them in a sealed container. Use a small whisk or fork to combine the wet ingredients quickly. If you’re short on buttermilk, mix 4 tablespoons of milk with 1/4 teaspoon of lemon juice or vinegar as a quick substitute.
Toaster Oven Tips for Perfect Baking
Since toaster ovens can vary in heat distribution, rotate the cupcake tray halfway through baking for even cooking. Use an oven thermometer to ensure the temperature is accurate. If your toaster oven has a convection setting, reduce the baking time by 1-2 minutes to avoid overbaking.
Small-Batch Cupcakes Made in a Toaster Oven: 3 Bold Flavors!
Ingredients
- ½ cup plus 2 tbsp all purpose flour 3oz/85g
- ¼ cup plus 2 tbsp granulated white sugar 3oz/85g
- ¼ teaspoon cinnamon
- 1 tablespoon unsweetened cocoa powder
- 1/4 generous teaspoons baking soda
- 1/2 teaspoon salt
- 1 egg at room temperature
- ¼ cup plus 2 tbs vegetable or canola oil
- 4 tablespoons buttermilk
- 2 teaspoon red food coloring good quality
- 1/2 teaspoons vanilla extract
Instructions
- Preheat the toaster oven or regular oven to 350oF (180oC)
- Line a small cupcake tray with 4 cupcake liners*
- Sift the flour, sugar, cinnamon, cocoa, baking soda and salt into a large bowl. Whisk the ingredients together by hand
- In another bowl, combine the buttermilk, oil, eggs, vanilla and red food coloring. (add more red food coloring if you want a darker color)
- Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
- Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
- Once baked, take them out of the tin and cool on a baking rack until cold.
- Decorate them with some cream cheese frosting.
- Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.
