Small Batch Valentine Cupcakes
User Reviews
5
Small Batch Valentine Cupcakes
Description
This cupcake recipe involves creaming softened butter with granulated sugar until light and fluffy, then incorporating egg white and vanilla extract. Flour is added in two parts, mixed at varying speeds to ensure smooth batter while including baking powder and salt for leavening and balance. Milk helps achieve desired batter consistency.
The cupcakes are portioned into a 6-cup pan lined with papers, baked at 375°F until a toothpick comes out clean or with a few dry crumbs. The small batch size suits intimate occasions or limited consumption needs.
The accompanying vanilla buttercream frosting uses softened butter creamed with powdered sugar, vanilla extract, heavy cream, and a pinch of fine salt. The frosting is enough to cover all six cupcakes and leaves extra for decorating. Leftover frosting stores well in the fridge or freezer for later use.
This recipe’s notes indicate nutritional information applies to the cupcakes alone, with additional calories from the frosting. The frosting versatility extends to other sweet treats like cookie cakes and brownie bites, making it practical beyond the cupcakes.
Ingredients
- 3 TBSP butter 1.5 ounces, unsalted, softened
- 87 grams granulated sugar (1/4 cup plus 3 TBSP)
- 1 egg large, white
- ½ tsp vanilla extract
- 60 grams all-purpose flour (½ cup) divided evenly into two small bowls
- ½ tsp baking powder
- ⅛ tsp salt
- ¼ cup milk plus 1 tbsp
Vanilla Buttercream Frosting
- ½ cup butter 113 grams softened to room temp, unsalted
- 1 ½ cup powdered sugar approx. 180 grams
- ½ tsp vanilla extract pure
- 1-2 TBSP heavy cream
- fine salt teeny pinch
Instructions
- Preheat oven to 375°F.
- Line a 6-cup muffin/cupcake pan with paper or parchment liners. Measure out all ingredients and bring butter, milk, and egg white to room temp.
- Add softened butter to a medium bowl and whip until creamy. Next add sugar and mash into the butter with a fork to prevent the ingredients from flying when mixed. Using a handheld electric mixer, cream together butter and sugar until light and fluffy, 1-2 minutes.
- Add egg white and vanilla. Beat on medium until smooth.
- Add half the flour (¼ cup) to the mixing bowl along with baking soda and salt. Mix on low until incorporated.
- Mix in milk on low. Add remaining ¼ cup of flour and mix on medium until well-mixed and smooth.
- Divide batter between prepared cupcake cups, filling just under 2/3 full. This should make exactly 6 cupcakes. Bake for 17-19 minutes, until a toothpick inserted into the center of the cupcakes comes out clean or with just a few dry crumbs.
- Once cool enough to handle, transfer to cupcakes a wire cooling to cool completely before frosting.
- While the cupcakes cool, make the frosting.
Frosting Instructions
- In a large mixing bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, stopping to scrape down sides as needed. Add the powdered sugar and mix on low speed at first to incorporate, then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, and salt and continue mixing on medium speed until everything is well combined.
- Divide and dye frosting desired colors with gel food coloring and transfer to a piping bag with your choice of tip for decorating. I used an open star tip for the succulents and closed star tip for the frosting rose. Frost cupcakes once cooled completely. Add sprinkles if you'd like and have fun with it!
Notes
- The frosting amount is sufficient for these six cupcakes with some leftover for decorating or other desserts.
- Store extra frosting in the refrigerator or freeze it for future use.
- The nutrition facts provided refer only to the cupcakes themselves, excluding frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cupcakes
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 62mg | 3% |
| Potassium | 70mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 191IU | 4% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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