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.”
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It was quite good and easy to make ( I just made it a few minutes ago) Right now it great yet slightly too buttery so Ill see how it does once cooled up but hopefully its less buttery
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I made these last night and I didn’t like them at all. Too much vanilla and suger. Also taste nothing like a cupcake, it was more like a muffin
And it took them like25 mins to cook not 10-12
Never making them again
I rather have store bought cupcakes than these
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These were so yummy. I used a small loaf pan put fresh stawberries in the batter toped with a cream cheese iceing.
What a perfect way to use the left over egg white from your amazing M&M cookies. Made these today and hope they come out good!
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These were wonderful! One of the best vanilla cupcakes I’ve ever had. I baked them for my boyfriend and he loved them as well. Will be making them more often. Thank you for the recipe!
I tried these last night… man oh man were they good! I ended up drinking some of the leftover batter :)
I decided to try cooking mine in a toaster oven so I didn’t heat up the whole apartment with my oven… I ended up having to cook them for almost 8 more minutes but they came out wonderful… I used 2 kinds of left over frosting (vanilla cream cheese, and chocolate buttercream) so it looked like a black and white cookie…. yummy!
Yay! This is perfect for cupcake experimenting, I hate using my whole pantry to make a batch when I’m not sure how they’ll turn out! Experiment number one: http://www.howsweeteats.com/2012/08/kahlua-and-cream-double-chocolate-chunk-cupcakes/
Saw this recipe and decided to alter the vanilla cupcakes for two to make some more like this! Instead of 1 tbsp. vanilla I did half vanilla, half kahlua, and skimped a bit on the dry ingredients to add 1 tbsp. baking cocoa. Currently in the oven, we’ll see how they turn out!
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I made these and they came out delicious, but they tasted a little meringue-y. What can I do to make them more fluffy and a little less dense? These just tasted like they were LOADED with egg whites.
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Just made these!! I thought that they were delicious! For some reason thus recipe made 4 for me, but hey… I’m not complaining about that… ;)
Very dense and muffin like. I made this dairy free for my son’s birthday and used almond milk and coconut oil. He seemed to enjoy it!
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These are quickly becoming my favorite dessert craving, although I did figure out a few alterations as they weren’t particularly flavorful the first time I made them. Believe it or not, I added a few drops more of vanilla extract, and I also added more flour and sugar (heaping spoons instead of exact) and I beat the eggs a lot to make it come out a bit fluffier because I found them a bit dense originally. This way, they were absolutely perfect!
I followed the recipe exactly but my batter was runny! And I could totally understand the tasting like egg white comment. Since the recipe didnt say I used a large egg since thats what we buy. And I also cooked it for longer because it tasted spongey. Will I use this recipe again? I dont know yet…I made it for my mother in law so if its a hit with her then yes but with a few adjustments.
I just finished these…so yummy! I put too much vanilla in, I thought I could eyeball it, but I could not! I used Brummell and Brown yogurt spread instead of butter and Truvia baking blend instead of regular sugar. I also used cake flour and buttermilk. These were tender and moist. I will definitely make these again!
It was my first time making them and they came out beautifully. I have never made cupcakes from scratch. The only thing I know that I should sift the flour into the wet ingredients to make it a bit lighter. When i baked them they were heavy LOL! But they were still delicious. THANK YOU. SOmething quick and easy on a thursday night.
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Such a perfect recipe!
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That’s true! I bought quite a lot of ingredients like flour and butter, but I don’t have the motivation to start baking yet because there will be just two of us finishing the cakes. This recipe is just right for us. Thanks for sharing.
I have made these twice now. The first time they were good, but the second time I made sure not to over-mix the ingredients, and use a more heaping teaspoon of baking powder, and they were PERFECT. They rose and got really fluffy, and they stayed moist and soft. I had to leave them in the oven a couple extra minutes before they were done, but they are so delicious. I’ll make these many times in the future.
Thank you!
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These were amazing. I usually follow the recipe exactly the first time I make anything, but I decided to add one small alteration the first time, and will keep doing it from now on because they were awesome. I did half a teaspoon of vanilla, instead of a whole one and put the seeds of half a vanilla bean in with the batter.
I think the texture is actually perfect. I’ve always found store bought cupcakes, or cupcakes made with a boxed recipe to be too fluffy, just all air and no texture so I enjoyed that these were a little more dense, but they were not overly so.
I will without a doubt make these many more times, I’ve actually been craving them since making them last.
I paired them with some dark chocolate frosting which is perfect the vanilla cakes.
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BLECH! These were horrible! You could smell the egg before you even ate it. It was dense, almost like pound cake, and totally tasted like an egg. I was so hopeful!
Are these nut free?
I made these a while ago and thought they were delicious! I’ve made them more than once and they’ve been great each time.
I did a blog post about them, and would love it if you could check it out. x
http://shayhirst.blogspot.co.uk/2013/09/sweet-treats.html
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These were so good and totally satisfied my sweet tooth, I used brown rice flour and unsweetened almond milk. Not sure if my oven is off but had to bake them for 20 minutes. Loved this recipe! Thank you!
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using this recipe, i came up with 5 small cupcakes…i used a medium egg…it wasn’t that dense but it had an egg-y taste…how do i fix this? less egg?