One Bowl Vanilla Cupcakes For Two.
Let’s face it: sometimes we all need a dessert that only makes two servings.
Sometimes we just can’t handle 12 servings.
Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. Sometimes it’s the best thing ever.
FYI: I have no idea what that is like.
Haven’t you always wished you could make just enough dessert for yourself? Or yourself and one other person?
Or… just yourself?
Me too.
But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes.
What can I say? I’m lazy.
Well, I was lazy. Until I decided to make these cupcakes for two. This is only my second or third cupcake recipe completely from scratch and completely from my own recipe development, and I am so excited with the result.
It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting.
And it only takes one bowl! Not creaming, no mixer, no folding… just you, a bowl and a spoon. Try not eating some of that batter. Yeah right.
I think what I love most about these cupcakes is their customizability. Mr. How Sweet and I can have different flavors of frosting or even some different fruit, nuts or chocolate chips added in our cupcakes if we’d like. Meaning that I can make mine fun and fancy and he can keep his plain and boring. Nothin’ new there.
One Bowl Vanilla Cupcakes for Two
Ingredients
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
- In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.
- Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired. I used some leftover white chocolate frosting.
Did you make this recipe?
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I appreciate you so much!
I have an inkling that these “easy” cupcakes may be made nightly. Does that defeat the purpose?
921 Comments on “One Bowl Vanilla Cupcakes For Two.”
Thanks for sharing, I can’t wait to try this recipe!
I’m going to attempt to make these for my boyfriend tonight to cheer him up! Thanks for the recipe!
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Awesome idea and taste.
I think these little things taste like pound cake. (lick smacking good)
Thank you.
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Thank you so very much! These were delicious and perfect for me an my husband. Not only did I have everything on hand; it was easy to clean up. Nom nom nom.
the batter for me turned out kinda liquidy, they are in the oven so i dont know how thats gonna work out…but to victoria with the easy frosting recipie, LOVED IT! SOOOO Goood…(i might be overplaying it, but over all it was great…easy yummy, and good with these cupcakes!
You might be my hero.
I was thinking earlier yesterday that I’d like to make just a few & here you are!
I can’t wait to make them!
I did not like these. They were not awful…but not something that i would make again. I divided the batter into six mini cupcakes…so maybe that was my problem. I don’t know but they were not the best.
Mine turned out eggy and gross. Also, I had to add 5 extra minutes to the cooking time. What did I do wrong??:(
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These are perfect! but I did have to add about 5 minutes to cook time, though my oven often makes me do that cause its weird and old. I also halved the frosting recipe and still had too much. Question for frosters: is there a trick to making it thicker? I only added 2 tsp of water adn it still fell off the cold cupcakes.
when i need to make my icing thinker i just add a little more powdered sugar
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Just put my cupcakes in! i had a little accident and had forgotten to add the milk! so i had to take the cupcakes out (i had just placed them) and quickly add the milk! hoping to see these beauties raedy!!
I just found this recipe today. It’s great
I made a brown sugar frosting and it went perfectly with my two adorable cupcakes.
Thanks
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I’ve made these a few times now and they are always really eggy so I used applesauce instead of the egg white this time (they are in the oven) hopefully this will do the trick :)
I’m having the same problem. How did the applesauce work for you?
I’ve made these two times and they are good with a glace icing (confectioners sugar and boiling water.)
Both times they tasted really dense and sweet!
But yeah they were a little eggy. Which is expected since this is for two cupcakes. add less egg white don’t replace it
Hi i have a question can you make this same recipe but for three people?
Im not sure what the measurements would be??
Please Help…
You’d have to use the measurements given the half the measuremnts to mae an extra lol..
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Can i make this using sweetner..
Can imake this using sweetner
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I tried the recipe two ways, using american tblsp (15mls) and australian tblsp (20mls) versus the same measurement of flour and milk and lets just say, using aus measurements the cakes turn out yellow and wierd and with american measurements, perfectly white! :D Im guessing thats because this website is american and so they use the american tblsp etc.
Thank you so much for this! They came out perfect. I had to cook them for a few extra minutes in my oven but otherwise, the recipe is great. I was a little lazy so I used Nutella instead of making my own frosting. It was delicious! Can’t wait to try making variations!
I have made these time and time again for birthday presents! But it is now my friend’s baby shower and I want to make a batch of these. Would I just times everything by 4 to make 8? Or does someone have the original recipe that they could kindly post? :)
If you wanted, say, 12 cupcakes, then the recipe closest to the two-cupcake version would be:
1 1/4 cups sugar
2 sticks melted butter
2 Tbsp vanilla
2 1/2 cups flour
3/4 cup milk
1 Tbsp baking powder
1 pinch salt
Eggs??
Oh sorry! 6 egg whites! It actually made more like 17 cupcakes. You can use the yolks in a butter cream frosting if you don’t want to toss them!
look so delicious! yum i’m gonna make this for my friends birthday present !
They’re gross!! I followed the recipe exactly and they tasted like half raw biscuits that had been left out for two weeks.
That’s a shame… I’ve made this recipe dozens of times and they’ve always turned out perfectly!
I’ve made these 3 times and I didn’t even put frosting on them and they came out AMAZING. I must say I’m a little obssesssed.
Baking isn’t for everyone, Khloe
Over mixing is often the problem
My first batch tastes a little eggy, but I think it was from adding hot melted butter to the egg whites. I made this recipe again with that change and they were fantastic !
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I made these gluten free and they came out so YUMMY!!! My birthday is Mon. and I will make them for myself and a regular cake for my family. Thank you for sharing this recipe :) .
How did you make these gluten free?
Gluten free flour instead of wheat flour.
Why are you making your own birthday cake? Lol!
I made these gluten free and in chocolate. Yum! Added a tablespoon of chia to the wet mixture and about a tablespoon of cocoa powder with a tiny drop of coconut extract to the dry mix. Baked in a mini muffin pan for about 8 minutes. Add a dallop of whipped topping and a slice of strawberry for a sweet little tart.
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if anyone is making these whilst on a diet and wants to know nutritional info I’ve just worked it out whilst they’re in the oven. I weighed/measured every ingredient for my calculations and here are the results:
For one of the two cupcakes (so double it if you ate both!):
Calories: 198 kc
Fat: 9.65g
Protien: 2.8g
Carbs: 23.35g
Laura x
i would like to know how you counted it, because i’m gonna make the cupcake with another frosting
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I made these last night and while they were wonderful, I found them a bit eggy. It might be because I used a large egg white. I will re-try with a smaller egg or just less white. The white chocolate icing is awesome!
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These were delicious! And so easy! I used Almond milk and they turned out amazing. (I also added a fiber supplement and you couldn’t tell at all! Soft and moist and delicious! Is there a full recipe version or could I just convert it to make more?
To all those asking for this recipe in a full batch…
Figure out how many you’ll need, then multiply the ingredients in the recipe for two…
Example:
If you wanted, say, 12 cupcakes, then the recipe closest to the two-cupcake version would be:
1 1/4 cups sugar
2 sticks melted butter
2 Tbsp vanilla
2 1/2 cups flour
3/4 cup milk
1 Tbsp baking powder
1 pinch salt
there are no eggs in this recipe or what? the one above got eggs !
She timed it by 6 to make 12 so you need 6 egg whites.
This made 24…I’m not complaining though…haha….They are delicious!!!!
I used whole-wheat flour instead of white, and they turned out closer to muffin consistency as opposed to cupcake. My boyfriend said it was still delicious though!
Followed the recipe exactly and they fell in the center. Recommend more flour, and softened butter instead of melted.
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This is the perfect recipe for when I have to make cupcakes for my daughter’s class and there are 26 kids and the cake mix only makes 24 I whip out this recipe and problem solved.
Sweetie, if you need to make 26 cupcakes instead of just 24, put a little bit less of the batter in each of the 24 liners, to make two extra full cupcakes. You’re working too hard! :)
These cupcakes are amazing however, I noticed they were a little dry. I tried adding buttermilk instead of regular milk to the recipe, and they came out even more delicious. No change in taste. Just way more moist! I make these all the time. Thanks for the recipe!!
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I don’t know if I did something wrong…twice, but they were horrible…twice!
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