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–+ servings

Single Serve Vanilla Cupcake

4 from 2 votes
A soft, fluffy single serve vanilla cupcake with creamy frosting, perfect for when you crave just one sweet treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Dessert, Quick Meals
Cuisine: American
Calories: 345
Ingredients Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 tablespoons salted butter melted
  • 2 1/2 tablespoons granulated sugar
  • 1 large egg white room temperature
  • 1 1/2 teaspoons vanilla extract pure
  • 4 tablespoons self-rising flour spooned and leveled
  • 2 tablespoons heavy cream room temperature
For the Frosting
  • 1/2 cup powdered sugar sifted
  • 2 tablespoons salted butter softened
  • 1/4 teaspoon vanilla extract pure
  • 1/2 tablespoon heavy cream or as needed
  • 1 tablespoon rainbow sprinkles for garnish, optional

Method
 

Bake the Cupcakes
  1. Preheat your oven to 350°F. Line a muffin pan with 2 paper liners or set out 2 small oven-safe ramekins with liners.
  2. In a small bowl, whisk together the melted butter, sugar, egg white, and vanilla extract until smooth. Add the self-rising flour and heavy cream, stirring gently just until combined—do not overmix.
  3. Divide the batter evenly between the two liners. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
Make the Frosting and Assemble
  1. In a separate small bowl, combine the powdered sugar, softened butter, vanilla extract, and heavy cream. Stir until the frosting is smooth and spreadable. If it's too thick, add a tiny splash more cream; if too thin, add a little extra powdered sugar.
  2. Once the cupcakes are cool, spread the frosting evenly over the tops. Garnish with rainbow sprinkles if desired. Serve immediately or store in an airtight container.

Nutrition

Calories: 345kcalCarbohydrates: 46gProtein: 3gFat: 17gSaturated Fat: 11gCholesterol: 55mgSodium: 175mgSugar: 38g

Notes

For a toaster oven: keep the temperature at 350°F and check for doneness at 15 minutes, as smaller ovens can bake faster. Use a mini muffin pan that fits your toaster oven.
Mix the batter only until the flour is incorporated; overmixing can make the cupcakes dense rather than light and tender.
Bring the butter, egg white, and cream to room temperature before mixing to ensure a smooth batter and even baking.
To measure flour correctly, spoon it into your measuring spoon and level it off with a knife—scooping directly from the bag packs the flour and can dry out the cupcakes.
No self-rising flour? Whisk together 1/2 cup all-purpose flour, 3/4 teaspoon baking powder, and 1/8 teaspoon salt. Use 4 tablespoons of this blend for the recipe and store the rest in an airtight container.
These cupcakes are best enjoyed the same day but can be stored at room temperature in a sealed container for up to 2 days. Refrigerate if frosted with cream-based frosting.
For a flavor twist, substitute 1/2 teaspoon of vanilla with almond extract or add a pinch of citrus zest to the batter.

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