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.”
I twisted these cupcakes into ginger nut cupcakes! I simply soaked 2 roughly broken up ginger nut biscuits in the milk (as instructed) and then mixed into a slurry. I also added about three more roughly broken up ginger nut biscuit to the batter. A pinch of cinnamon and mild chilli powder went down fabulous also…
They came out a little floppy, but admittedly, i didn’t use my cupcake tins… They felt like cake and tasted like cake! Delicious! Great recipe! Try this too…
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Jessica – Hope you don’t mind – I loved your recipe & food photo so I added it to my food photo site (Food Foto Gallery dot com) for all to see. Attribution was given to you and I hope that you gain a few new visitors, as well.
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I had to comment after making these!! THANK YOU so much for sharing this recipe with us! I have been wanting to make cupcakes from scratch for a long time, but have kept putting it off because I’d hate to make a whole big batch and have them turn out terrible… (which I doubt they would, but it’s kept me from making them). I came across this recipe as a pin on pinterest and had to try it. LOVE them so much! I made mini cupcakes instead (this makes about 8 mini ones) and have now made 3 different batches. The first straight vanilla which were delicious! I have since made malibu rum/lemon flavored and raspberry vodka/vanilla/white chocolate ones. I LOVE your recipe so much because it lets me experiment and it’s such a simple easy recipe to start with. *My slight variations: I did make sure to get medium eggs after reading comments and I’ve used softened not melted butter, almond milk and my baking time is about 10 – 11 min..
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I just popped these bad boys into the oven. Instead of making straight vanilla, though, I added some cinnamon, nutmeg and a bit of allspice (very similar to cinnamon and nutmeg, but I wanted to get the clove-y flavor, too, and didn’t have any). I would have experimented with fresh grated ginger, but didn’t have any on hand.
For a carrot cake-type cupcake, I also grated four baby carrots and chopped up maybe a 1/4 cup of walnuts and tossed ’em in. The batter wasn’t very sweet, but quite flavorful, and adding any icing on top would surely compensate for any sweetness that might be missed. The batter filled about 4 cupcake liners 3/4 of the way. I’m excited to see how they turn out. This recipe is great for anyone who wants a quick dessert with few ingredients on hand.
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I made these last night for the first time and THANK YOU! My fiance and I love to bake/cook and experiment and these were right up our alley! Sometimes you have that sweet tooth and prefer a home baked good over store bought. Now, I don’t have to worry about using up all the things in my cabinet. It’s perfect!
They came out exactly as the recipe however I think I want a little more vanilla flavor so next time I’ll add another 1/2 tsp. and perhaps use buttermilk over regular milk. As for the frosting, I followed your White Chocolate Buttercream Frosting recipe and TADA! perfection…Will be making these more and more and more…
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I added a little over 1/4 teaspoon of imitation coconut extract to the cupcakes along with about 1/8 cup of toasted coconut. For the frosting i whipped up heavy whipping cream, a small bit of confectioners sugar, a splash of vanilla, and a little imitation coconut extract. They were DIVINE to say the least. I have also toyed around with this recipe a little bit, and if you add in enough cocoa powder to make it dark and bake the cupcakes just until they are almost done, then top with chocolate ganache, they make for excellent, near-lava, cakes. This is my go-to recipe when i am creating my own because it serves as such an excellent base for everything!
I am loving this! I used it tonight to test out a new flavor! I substituted a tablespoon of cocoa powder for a tablespoon of flour and subbed stout beer for the milk to make a chocolate stout cupcake, topped with a cream cheese stout frosting! Yum! I will be using this recipe to test out all kinds of flavor combos and ale lovely pics of my cup pies for my business. Thanks! :)
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My boyfriend’s birthday is coming up, and we’ve decided to save the weekend for a big celebration and just have a couple of cupcakes on his actual birthday… This recipe is perfect!
I’d love to turn them into graham cracker-flavored cupcakes, fill with chocolate ganache, and top with marshmallow frosting for s’mores cupcakes. Like these, for two: http://www.howsweeteats.com/2012/11/pumpkin-smores-cupcakes/
It would definitely satisfy our recent homemade marshmallow addiction… We just LOVE them and can’t seem to get enough.
I’m unimpressed. One you have loads of people leaving comments, asking questions and you just ignore them! Rude! Two you say all you need iscavspoin, no mixer over and over but then you want us to whisk! You can’t whisk with a spoon! Three these were awful. Eggy and gross. Worst cupcakes ever and I’m a prof baker was trialing these because after making huge cakes all day sometimes I just want something small. Guess I’ll have to develop my own.
Somebody doesnt have a whisk, eh? You dont need a mixer to whisk something, you prat. Also, considering you’ve been examining th ecomments a whole lot, didnt your tiny pebble of a brain realise that maybe you should use a SMALL egg? And I’ve made these and i too am a baker, and geuss what? Surprise surprise, mine were perfect. So either you have bad taste, or you just dont know how to read instructions. Personally, this is a great, relliable site.
I don’t know but made this twice and it taste like rubber! Cake box taste better….. No offense!
I’m making these atm! They’re currently in the oven!!
I used a vegan non-dairy butter and almond milk and gluten free flour instead. I would have used an egg substitute too but I find that harder to get right!
I added some red food colouring for valentines day and made some vegan butter cream icing from scratch with a little but of fresh squeezed pineapple and blood orange juice for flavour!
@Shinny, thank you so much for talking about subs! I would love to know how your vegan/g-free cuppies turned out. I bake vegan and was so surprised at the learning curve at the beginning :)
I’d love to know how you make your frosting! I am so lactose intolerant, that is how i found vegan baking. I still need some work on my BC though.
These look so fun and yummy! I moved back to my parents’ home to help after my father suffered a heart attack. We love sweets and It is SO hard to get him to eat right or at least in moderation! The problem here is portion control (meets no self-control, ha ha), so he will really enjoy having just one. I suppose I’ll wrestle my Mom for the 2nd one!!
I really have to say how rude i found some of these comments, i don’t know why the internet is an excuse to not be tactful. I could list so many things that can make a cake “rubbery” but i fear it would be lost on people who would rather complain. BUT i will say this- while there are some decent tasting box mixes out there, do you really want to serve these things to your family, folks? This is what is in a basic popular brand yellow cake:
Ingredients: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate, Dicalcium Phosphate), Contains 2% or Less of: Dextrose, Corn Starch, Salt, Artificial Flavor, Propylene Glycol Monoesters, Mono- and Diglycerides, Cellulose, Colored with Yellow 5 and Red 40, Xanthan Gum, Cellulose Gum, Polysorbate 60, TBHQ and Citric Acid (Antioxidants).
I don’t have “TBH-Q” or “Propylene Glycol Monoesters” in my cabinets. Yuck!
thanks again for the recipe, sorry about the soap-boxy moment.
I usually put yellow cake mix in my cornbread but was out so I just tried this recipe and added it to my cornbread recipe. It’s in the oven so we’ll see!
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So it’s a snow day for us here in DC. At least tomorrow is a snowday, and I was craving a cupcake! I just made these and they were perfect. i didn’t have any milk i had to use half and half…and guess what, came out just fine! I made buttercream too but it was perfect without it.
This sounds yummy and simple. I wonder what it would taste like with oat flour…i ver it worldwide maje it more dense…hmmm. Well ill just have to try it!
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Second night in a row making these. Also added chocolate chips I had around to them. I’m in love.
These were amazing and perfect. I used self rising flour so I didn’t have to add the salt and baking powder. I am going to be making these every night. They are easy and quick to make.
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Awesome! Had left over amazing frosting from Easter-cream cheese with irish butter. Turned out perfect. A great recipe when you have the itch to bake but don’t need the quantity. Very satisfying.
These were so good! I used a whole egg, and still tasted great.
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These were yummy, will definitely make them again!
so so so so Amazing! i loved it! Yum. i will be making those from now on!
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what kind of flour is used?
Is it okay to use all purpose flour? :-)
is it okay to use all purpose flour?
will it turn out the same?
These where great!!! I used buttercream icing on mine, me and my hubby loved it on our date night!
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I just made these and they turned out really good. My only problem was I tried to make them chocolate. By not adding as much vanilla and adding cocoa powder however my didn’t really taste like vanilla or chocolate kind of a mixed taste. Really weird.
They were really heavy and dense for some reason. You could also really taste the egg, I only used the egg white, not the whole egg.
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I made these 2 cupcakes tonight and have a winner!! When they were baked, I split them in two and cooled them. Then, I put spread some strawberry jam and put them back together and topped with a little butter cream frosting. What’s not to like about this??? YUM!