Small Batch Valentine Cupcakes

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5 from 12 votes

Small Batch Valentine Cupcakes yield six moist cupcakes made with butter, sugar, egg white, vanilla, and a combination of flour and baking powder. They are topped with a vanilla buttercream frosting that balances sweetness and creaminess. This recipe is tailored for small gatherings or limited servings and focuses on achieving well-textured cupcakes suitable for decorating or enjoying plain.

Prep Time

20 mins

Cook Time

16 mins

Total Time

36 mins

Servings: 6 cupcakes

Calories: 151 kcal

Course: Dessert

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 6 cupcakes

Amount Per Serving

Calories 151

% 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.