Do you have a Quarantine Birthday coming up? Or do you just want a cupcake? Then you’ll love my recipe for this delicious, easy Birthday Cupcake for One!
Hiya guys, how was your Easter weekend? I know things are weird at the moment, but I hope you managed to find some joy in the weekend.
It was also my birthday on Easter Sunday – I’m now into the final year of my 20s! Since I couldn’t see my family and have cake, I decided to make myself a Birthday Cupcake! Of course, this recipe is also perfect if you just want a cupcake, not just for birthdays!
This recipe for Birthday Cupcakes makes one large, or two small cupcakes and is easily doubled. You can also make them with or without the funfetti.
It is certainly a strange time to be alive. I had a nice, chilled birthday day with my husband cooking me my favourite Lemon Chicken for lunch. But I felt weird being happy. I certainly wasn’t bouncing off the walls, but I felt strange finding joy when so many others are struggling or grieving.
I kept this Birthday Cupcake recipe pretty simple, in the hopes we would have all the ingredients in our homes already. It uses a small amount of egg, so if you only have one left, then that’s fine! You can then use the leftovers for breakfast etc.
This recipe only uses 4tbsp of flour, so if you have the last dregs of a bag left, you should still be able to make my Birthday Cupcake recipe!
I had a nightmare developing this recipe though haha. 9 failed attempts and 3 days of testing before hitting the jackpot! I even managed one batch that was burnt, but raw. So just know, us recipe developers have bad days at the office too. You might see the end result looking all pretty, but we all have kitchen disasters!
I wanted to develop my own birthday cupcake recipe, so that my husband didn’t have to go to a shop and buy cupcakes/a cake. He is only going to the shops once every other week to get essentials. I’m at a higher risk, so have been inside for the last 5 weeks.
Hubby has now been working from home for 2 weeks and neither of us have shown symptoms, so that’s great. We still have to be very careful whenever he does have to go out though. He’s on a rota system at work; in one week, working from home for four weeks.
I’m so thankful he can do his job remotely, but there is always a risk when he does go to work. However, he is a key worker. So I don’t mind the slight risk to me, if it means he can help keep vital parts of the health care system up and running.
Let’s get into how we make this Birthday Cupcake:
One batch of this recipe will make one large cupcake or two normal sized cupcakes. I made two normal sized cupcakes, but have also tested it in a ramekin and it works great.
I would advise using an electric hand mixer, since the amount is too small for your stand mixer to mix and to not mix for too long. Since there isn’t much batter, it will whip up a lot quicker!
This is a basic cupake recipe, just in a smaller batch, so you start by creaming the butter and sugar together. Then add the egg and vanilla, mix until smooth. Add in the flour, baking powder, salt and milk, then mix again until smooth. Tip in the optional funfetti and fold through gently.
Divide the batter between 2 cupcake liners, or 1 large muffin liner and you’re ready to bake.
After the cupcake was baked and cooled I used shop bought frosting (which I always have to hand) to top my cupcake. Finish off with some more funfetti and you have one/two delicious, soft, flavourful Birthday Cupcakes!
Birthday Cupcake for One {or Two!}
Ingredients
- For the cupcake:
- 3 tbsp caster sugar
- 2 tbsp margarine/unsalted butter, at room temperature
- 1 tsp vanilla extract
- 1 tbsp egg white
- 4 tbsp plain/all-purpose flour
- 1/4 tsp baking powder
- 1 tsp milk
- Pinch of salt, only if you're using unsalted butter
- 1 tbsp funfetti/sprinkles, optional
- For the frosting:
- 3-4 tbsp shop bought frosting, 3 for a large cupcake, 4 if you're doing 2 small ones.
- Extra sprinkles for garnish
Instructions
- Preheat the oven to 180C/350F and place one large muffin liner into a muffin tray OR place 2 normal cupcake liners into a cupcake tray.
- Place the butter and sugar into a medium sized bowl and beat with an electric hand mixer until light and fluffy, around 45 seconds on medium speed. Add in the vanilla and egg white, then mix until smooth and well combined, around 30 seconds.
- Add in the flour, baking powder, salt and milk and mix on medium speed until everything is smooth and combined. Don't beat the batter too much, just make sure it's well mixed and there are no lumps. Add in the funfetti, if using, and fold in with a spoon so you don't break the funfetti into bits.
- If you're making two normal sized cupcakes: fill the liners 2/3 of the way and place in the oven for 14-16 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
- If you're making one large cupcake/ramekin – place the batter into your liner, filling it 2/3 of the way, or fill your ramekin 3/4 of the way. Place in the oven for 18-22 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
- Leave the cupcake/s to cool completely before frosting. Take 3-4tbsp of shop bought butter cream icing and place into a small piping bag with an open nozzle attached. Pipe a swirl onto your cupcake/s and finish with some more funfetti, if desired.
- You can also make your own glaze with 4tbsp icing sugar and a splash of milk if you don't want to use buttercream frosting. Make the glaze in a shallow bowl and then dunk the top of your cupcake in to coat. Sprinkle with funfetti and leave to set for 15 minutes.
- Birthday Cupcakes will keep at room temperature, in an airtight container, for 4 days.
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
