These small batch free cupcakes for Mother's Day are easy to make for a special treat! This is a small batch cupcake recipe that makes six cupcakes so you won't be swamped with more cupcakes than you want to eat.
I hope you enjoy these tasty, easy cupcakes for Mother's Day.
These cupcakes are a delightful treat for your Mother's Day brunch that kids can help make! Make sure the kids make a card, too, with one of these free printables:
This post may include affiliate links which means I may earn a commission on qualifying purchases at no additional cost to you.
Gluten free Mother's Day cupcake Ingredients
For the cupcakes:
- ¼ cup (55g) softened butter
- ¼ cup (55g) sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup (55g) flour. I recommend King Arthur Organic All Purpose flour.
- King Arthur Flour Organic Unbleached All Purpose Flour - 2 lbs
- Two 2 Pound Bags
- 100% Organic
- 1 teaspoon baking powder
- 1 tablespoon milk
For the icing:
- ⅓ cup softened butter
- 1 cup powdered sugar
- 1 drop gel food coloring (per color)
- 1 teaspoon milk (optional)
- Sprinkles, optional
- VIVID COLORS FOR CAKE DECORATING - Comes with 12 virbant color highly concentrated edible food coloring in a wide range of bright vivid colors....
- FOOD GRADE INGREDIENTS & NO TASTE - Made from safe ingredients, this food grade liquid food coloring set totally meets American food standards,...
- EASY to USE - Highly concentrated liquid food color, with upgraded drop mouth and squeeze bottle design, makes it easy to control your drops and...
Gel food coloring is better suited to making buttercream icing than water-based grocery store food colorings.
Gel food coloring is what I used on our beautiful wedding cake and these small batch wedding anniversary cupcakes.
I prefer to use sprinkles with natural colors instead of artificial ones. The choice is, of course, yours.
- Add a splash of color to cupcakes, cookies, cakes and more! Favorite of both adults and kids
- FD&C Dye Free
- No Artificial Colors
How to make small batch Mother's Day cupcakes
Preheat your oven to 350ºF and line a muffin tin with cupcake liners. I like to use the If you Care brand because they're unbleached and compostable.
- If You Care Large Unbleached Baking Cups - 60
In a bowl, cream together softened butter and sugar until light and fluffy. This is easiest with a powered mixer or stand mixer, but can be done by hand.
Add an egg and vanilla extract, then gradually incorporate the flour and baking powder. Finally, mix in the milk.
Spoon the batter into the prepared muffin tin, filling each cup about halfway.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
For the icing, beat the softened butter until creamy and fluffy. Slowly add powdered sugar, and if needed, incorporate a splash of milk to achieve the desired consistency.
Divide the icing into three bowls and add a drop of food coloring to each bowl. Transfer each colored icing into a piping bag with a star nozzle.
If you don't have a nozzle or icing bag, you can put it in a zip top sandwich bag and cut the corner off. You won't get the icing pattern as shown in the pictures, but you can "pipe" it on.
Alternatively, you can frost your cupcakes with a spatula.
Once the cupcakes are cooled, pipe the colored icing onto each cupcake in a swirl pattern. (Or use a flat spatula or back of a knife or spoon to frost your cupcakes.)
Finish by sprinkling cupcakes with your favorite sprinkles, if desired.
Serve and enjoy!
Don't get butter all over your pone! Grab the free printable for this recipe using the card below:
Gluten Free Cupcakes for Spring
These small batch cupcakes for spring are easy to make gluten free or with "normal" wheat flour.
Ingredients
For the cupcakes:
- ¼ cup (55g) softened butter
- ¼ cup (55g) sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (55g) gluten free measure for measure flour
- You can also use "regular" flour. I recommend King Arthur Organic flour.
- 1 teaspoon baking powder
- 1 tablespoon milk
For the icing:
- ⅓ cup softened butter
- 1 cup powdered sugar
- 1 drop food gel coloring (per color)
- 1 teaspoon milk (optional)
- Sprinkles, optional
Instructions
Preheat your oven to 350ºF and line a muffin tin with cupcake liners. I like to use the If you Care brand.
In a bowl, cream together softened butter and sugar until light and fluffy. This is easiest with a powered mixer or stand mixer, but can be done by hand.
Add an egg and vanilla extract, then gradually incorporate the flour and baking powder. Finally, mix in the milk.
Spoon the batter into the prepared muffin tin, filling each cup about halfway.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
For the icing, beat the softened butter until creamy and fluffy. Slowly add powdered sugar, and if needed, incorporate a splash of milk to achieve the desired consistency.
Divide the icing into three bowls and add a drop of food coloring to each bowl. Transfer each colored icing into a piping bag with a star nozzle.
If you don't have a nozzle or icing bag, you can put it in a zip top sandwich bag and cut the corner off. You won't get the icing pattern as shown in the pictures, but you can "pipe" it on.
Alternatively, you can frost your cupcakes with a spatula.
Once the cupcakes are cooled, pipe the colored icing onto each cupcake in a swirl pattern. (Or use a flat spatula or back of a knife or spoon to frost your cupcakes.)
Finish by sprinkling cupcakes with your favorite sprinkles, if desired.
I hope you enjoy these easy vanilla cupcakes for spring. make sure to check out more dessert recipes below:
Leave a Reply