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.”
This looks so good….. I guess i’ll just have to try it and find out how good it really is :)
This could be the most awesome recipe ever. What a clever idea!
I made these as a birthday gift for a friend.. such a great recipe! I love that they’re so versatile. It’s so much easier to get creative with two cupcakes, rather than twelve! Because I always feel the need to add my own flair to recipes, I added tiny rainbow sprinkles to one (funfetti, anyone?!) and mini chocolate chips to the other.
For an easy frosting, I creamed 1 tablespoon of softened butter with a fork, and stirred in 1/2 tablepsoon of milk and a little vanilla extract (and added raspberry jam to top the chocolate chip cupcake). Then, I added about 1/4 cup powdered sugar.
I didn’t get to try them, but they looked amazing! Thank you so much for your awesome recipes!
What a brilliant idea! Hope you don’t mind, but I linked to this post on my blog: http://singlesandpairs.blogspot.com/2011/06/link-up-onetwo-serving-cupcake-recipes.html
As a single person working 16 hour shifts, I do all my work-week cooking the night before I go on and this would be perfect. It is tough making a variety of single-person meals so that I don’t get so bored that I just waste my money with a burger trip. I can see throwing these into the oven beside the chicken breast, biscuits, potato, or whatever other combination of future-meal ingredients. Thanks so much for giving me another option to enjoy.
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So. Awesome. Yum.
Hi!
I love your recipe! It’s just the one I’ve been dreaming of. One that makes baking a cupcake or two so much more tempting and effortless – may I say that;)?
By the way, is it 350 degrees fahrenheit or celsius?
YOU ROCK!!! LOVED THESE!
Turns out these are great made gluten-free as well.
Substitute Bob’s Red Mill gluten free all purpose flour and add a tiny pinch of Xanthan Gum.
Fantastic! :)
I stumbled across is page and instantly got excited about it! Just made a batch and found that the batter stretched to three cupcakes – ideal since I’m dining with two others tonight… Although I have just eaten one! Oops! Not going to lie, it was the best cupcake I’ve tasted! Can’t wait to experiment :) thank you so much for this recipe, I’m eternally grateful!
I don’t bake often so I probably won’t use this recipe at all but I just had to say thank you for using the word “inkling”. This is a word I will treasure for years to come. : )
I am so excited about this recipe. Will they still turn out ok if I double it? What about tripling it? I just need 5 cupcakes………
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Made these earlier today to test out some frosting I made for an upcoming anniversary party.
They were delicious, although I found them kind of heavy. Not sure if it was because I doubled the recipe (I know sometimes you just can’t do that) or if something happened while I baked them (2 little kids running around!)
None the less, thanks for the recipe!
Just wondering – could you make this in the microwave?
LOVE these! I made my second batch of doubles today. This time I added chocolate. I love the idea of making just two–perfect for me (and maybe someone else). I can’t wait to experiment with different flavors. Thanks so much!!
My cupcakes smell as if the taste like dough.
When I made these cupcakes last night I misread the recipe and used 1 1/2 teaspoons of milk in instead of tablespoons. And you know what? They were still to die for! (Even if a bit dry.) I can’t wait to taste them with the proper amount of milk. I also used buttermilk instead of milk (if you’re going to eat a cupcake you may as well go all in, right) and it gave it was so nice and rich. Oh, and I also swirled in a bit of Nutella after pouring the batter into the tray. It was the best! Thanks so much for this recipe. As a girl who cooks and eats just for herself (and the boyfriend as well, every now and then) I just know that I will enjoy playing with this two-cupcake recipe for years to come! Thanks so much!
These are cooling on my counter right now, and I am incredibly excited. I added a little lemon + lemon zest to the batter, and whipped up a quick batch of lemon buttercream to top them off. Off to snarf. THANK YOU!! :)
THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I made these cakes this afternoon – they were so yummy!!!!!! I had to cook mine a little longer for the whole cupcake to be cooked through, but they were great. I like the idea of only making two, but this recipe is so nice I almost wish I’d doubled the mixture.
So, sprinkles and sparkles and puppies and bunnies and rainbows aside–
I made these. They’re delicious. (I might’ve said that in an earlier comment… but I don’t remember) I also altered the recipe to make a chocolate version– also tasty!! I am thinking of trying out a strawberry or caramel version– could be super fun!
Anyway, to my point. These are delicious… but! They uh… kinda taste a little more like muffins than I would expect. Wait, wait! That’s not a bad thing! But, I’m just wondering– why? Is it because of the milk? I expect so. Usually milk isn’t put into cupcakes, but instead is put into the muffins. It makes the cakes a little heavier and perhaps less “Moisty-Springy” as I like to say to describe cake/cupcake texture. These are denser, perhaps that’s the word. Anyway– I assume the milk is in there to balance out the liquid to dry ratio and make the chemistry for baking work. Coming up with a proper liquid in such a small amount could be difficult too, but I wonder!
Just a curious mind at work. I suck at chemistry (I got a C- minus in it in high school– WOE!!!) and so I don’t understand the basics behind how cupcakes actually magically come into being. I have always thought of them as some sort of wizardry that’s going on that I can’t understand. Well now that I’m an ah-dult (kinda, I may be 26 but I will be forever 10 years old) I’m getting curious to understand the science behind it.
(…I bet you’re wondering how I managed to make the cupcakes into chocolate ones without having some sort of awful explosion or mishap. Let’s just say I guessed correctly! Happy accident!)
OMG unrelated sidenote: since you’re a baking guru– why is it that most recipes usually combine chocolate with oil instead of chocolate with butter? Does it just taste better?
My 9 year old daughter and I made these cupcakes and they turned out great! It is a wonderful alternative to the hyper-expensive cupcake place that is around the corner from our home here in Chicago. Many thanks!
I LOVEEEEEEEEEEEEEEEEEEEEEE you for this i will make mine tonight thanks :)))
i can’t get these to work…i’m very frustrated..but i LOVE the idea!
These worked really well for me although I found that I could taste the egg just slightly more than I would have liked. I doubled the recipe and ended up with 6 smaller sized cupcakes. They were super yummy but for next time I’m going to cut the egg in half or use half a banana instead.
I just made these but made seven mini cupcakes instead. They were delicious and only took me thirty minutes icing and all. I used cream cheese icing and added mint, they were amazing! For icing for that amount use 1 tablespoon butter, 1 oz cream cheese, around a cup of powdered sugar (amount of your liking), and a half a teaspoon of milk! Super easy and so good without having several cupcakes lying around for days!
These were so tasty! Made them for dessert tonight!
Just wondering.. do you know how many calories are in on cupcake?
Thanks for the recipe!!
Nope I do not, but you can plug whatever ingredients you use (brand specific) into an online calorie counter to determine that!
Never have I ever wished to make only two cupcakes.
I just made these tonight and they turned out so delicious! I ended up throwing some mini chocolate chips in the batter and frosting them with some chocolate icing! The only problem is now I will probably want to make these all the time!
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I made these this afternoon for my son’s “quitting thumb sucking” celebration. I didn’t want to make a full layer cake, and an entire batch of cupcakes seemed a little extreme. Perfect – one for him, one for hubby and I to split. I added some coconut extract to the batter and toasted coconut to the top as well.
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Thanks for sharing this! I made these tonight, and while they were pretty good and soothed my monster cupcake craving, they tasted really eggy. I’m wondering if there is anything I can substitute for half of the egg white?
Looks yummy…but its a huge motherfucking waste of energy. you sure are lazy
you should try a cupcake or two once in a while. might make you a little bit happier.
Just put these babies in the oven. Cannot wait!
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This is perfect for me!!!
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Hi Jessica – I made these today and they were awesome! I topped them with cream cheese frosting. Deelish. I think I’m going to be making cupcakes waaaay too often now. Thanks for the recipe!
So, I wasn’t really paying enough attention, and forgot the milk entirely.
But, I pushed a Small frozen strawberry into one of them, and although It took an extra few minutes to cook. It was amazing. The other was good too, just a little dry. But this one was perfect. The juices kept it moist, but didn’t make the entire thing taste like a strawberry. Best mistake ever.
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Hi Jessica, I was wondering if you knew how to make them into chocolate cupcakes or strawberry? Thanks for the recipe!
I just made these and they were super! Good texture and flavor. I’m watching my sweets intake so I divided the batter into 10 mini cupcakes. Just enough to curb my sweet tooth! According to my calculations, they came out to only 44 calories each! Thanks for the recipe.
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i used this and my cake came out spongey and tasted like plain vanila
I made these after watching cupcake wars because I had such a cupcake craving! As some other comments said mine did turn out a bit dense and not as fluffy as I like cupcakes and not very sweet but they were still delicious! I topped them with some leftover peppermint buttercream from cupcakes I made this weekend and it was perfect for my cravings.
Hiiii all I made these yesterday and they were not very good they we spongy and kind of tasted like eggs!!! We checked the dates on all of the items we used so it must have been the recipe!! If it was your first time baking like it was for me don’t expect a grocery store cupcake like I did!! i am just telling you all my opinion!! The vanilla was a little to much!! But we were just experimenting!!!
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