Small Batch Vanilla Cupcakes
These Small-Batch Vanilla Cupcakes are perfect for a sweet Valentine’s Day treat—or any time you want a little indulgence. Soft, tender vanilla cupcakes are topped with fluffy homemade buttercream and festive pink sprinkles.
Making just 2 large cupcakes or 4 regular-sized ones means you can whip up a batch without committing to a dozen. The batter is rich and moist thanks to a combination of butter, oil, and a touch of Greek yogurt. A hint of almond extract and vanilla gives them that classic bakery flavor.
Once baked and cooled, the cupcakes are frosted with a pale, airy vanilla buttercream and sprinkled with pink Valentine’s sprinkles. They’re simple enough to bake on a weekday but special enough to give as a thoughtful Valentine’s treat. Honestly, they are the perfect treat to bake up any day of the week!
And, needless to say, you dont need the festive sprinkles for these cupcakes – they can be eaten as is with just the frosting. They are soft, packed with vanilla flavor, and truly are great to whip up for any special occasion, or just becuase.
Ingredients
For the Cupcakes (makes 2 large or 4 regular)
- 1 tablespoon unsalted butter, room temperature – 14 g
- 1 tablespoon neutral oil (vegetable or avocado) – 14 g
- 3½ tablespoons sugar – 44 g
- 1 egg white, room temperature – 33 g
- ¼ teaspoon vanilla extract – 1 g
- ½ teaspoon almond extract – 2 g
- 5 tablespoons all-purpose flour – 40 g
- ½ teaspoon baking powder – 2 g
- Pinch of salt – ~0.5 g
- 2½ tablespoons milk – 37 g
- ½ tablespoon Greek yogurt – 7 g (Or, you can use sour cream)
For the Vanilla Buttercream
- 2 tablespoons unsalted butter, very soft – 28 g
- ¾ cup powdered sugar – 90 g
- ½ teaspoon vanilla extract – 2 g
- 1–2 teaspoons milk or heavy cream – 5–10 g
- Pinch of salt – ~0.5 g
For Decoration
- Pink Valentine’s sprinkles, to taste
- Optional: Sparkly pink heart stencil or edible glitter for topping. Go crazy!
Directions
Cupcakes
- Preheat your oven to 350°F (175°C). Line 2 large or 4 regular cupcake liners in a muffin tin.
- In a bowl, cream together the butter, oil, and sugar until glossy and smooth, about 30–60 seconds.
- Whisk in the egg white, vanilla, and almond extract until combined.
- Stir in the Greek yogurt and milk until smooth.
- Add the flour, baking powder, and salt and mix just until incorporated—don’t overmix.
- Divide the batter into the liners, filling each about ¾ full.
- Bake for 14–17 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
Vanilla Buttercream
- In a bowl, whip the butter with a hand or stand mixer until soft and creamy.
- Gradually add the powdered sugar, then vanilla extract, milk or cream, and a pinch of salt.
- Whip for 2–3 minutes, until pale, fluffy, and smooth.
- Frost your cooled cupcakes generously.
Decorating
- Sprinkle pink Valentine’s sprinkles generously over the frosting.
- Optional: Use a sparkly pink heart stencil or edible glitter to add a festive heart on top.
- Serve and enjoy these charming, small-batch treats!
Storage & Bake-Ahead Tips
- Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2–3 days. Frosted cupcakes are best eaten within this time for maximum freshness.
- Refrigerator: You can refrigerate frosted cupcakes for up to 4–5 days. Bring to room temperature before serving so the buttercream softens and the flavors shine.
- Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Wrap individually in plastic wrap and place in a freezer-safe container. Thaw at room temperature before frosting.
- Bake-Ahead: The cupcakes can be baked a day in advance and stored in an airtight container at room temperature. Frost and decorate just before serving to keep the buttercream and sprinkles fresh.