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?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
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.”
Made these over the weekend — also as mini cupcakes, which my husband and I snacked on all weekend long. They were glorious! I added lemon zest to the mix and the (embarrassingly, store-bought) icing. Making again tonight for friends. Thank you!!
This is fantastic! The recipe is simple and perfect for two people who do not have any self control around cake! My favorite frosting is to melt two squares of 85% cacao chocolate in the microwave using the bowl I melted the butter with a 1/4 teaspoon of evaporated milk. Once the choclateis melted (and still very warm) I add the egg yolk and a drop of vanilla. Mix until stiff and thick and add to the top of the cooled cupcakes. YUM! Thank you, thank you and my waist thanks you too.
My boyfriend is always complaining that I’m making “too many” This is absolutely perfect for my future culinary experiences. Thanks a lot !!
Perfect portion for one! I’d double the recipe. Of course!
Pingback: Selfish in the Kitchen | Tuesday2's Blog
Pingback: Cooking | Pearltrees
I just found this recipe online and made them right now, but in a GF Version. Aaaaaaahhhhhhhh IN LOVE! Thank You for sharing this. I will be posting this recipe GF Version to my website and will def give you props! Genius! :)
Hi, I just made mine & they were delicious, but seemed very dense. I’m wondering if that is just the recipe? If anyone has any tips that would be greatly appreciated!
Thank youu (:
Omit the eggs. It should solve your problem :)
if I omit the eggs, sorry but what do I replace it with?
I had left over cream cheese frosting from a carrot cake that I baked. Needless to say, my boyfriend wanted some sweets to go with it. I remember seeing this recipe and thought I’d give it a try. I tripled it. You know… because moderation wasn’t really in our dietary plan this weekend. We LOVED it. They were delicious. Thank you for sharing! :)
I made these for the first time today. My hubby LOVES them!!!! I’m a huge health nut so I had to talk myself out of making more!
Just made these for my friends birthday tomorrow!!! Yummy!
I made some slight alterations:
Replaced white sugar with brown sugar
Used whole wheat flour
Added blueberries and a simple blueberry glaze!
So Yummy!!! A bit more on the savory side!
Is there a frosting for two recipe???
Vanilla Buttercream Frosting for Two
Adapted from Sweet Peony
1/4 cup (1/2) stick unsalted butter, softened
1-1 1/2 cups powdered sugar, sifted
2-3 teaspoons water
1/2 teaspoon vanilla extract
:)
That made way too much frosting for me! I’d half that recipe. On the plus side, I have extra frosting for my next project! ;)
Pingback: Vanilla Cupcakes for Two | Beauty and the Bod
This may be a uber dumb question but is there a reason I can’t use the whole egg? I hate being wasteful and to throw out the yoke doesn’t sit well with me so I am wondering can I just use the whole egg??
If u use the yoke the cupcake won’t look white it will be yellow. That’s they only reason. I tried it both ways.
I just made these and they turned out great! To the question above, if you click on her white chocolate frosting link above, it’ll give you the recipe for that. I just did it and it is definitely worth it! So delicious! I just cut the recipe in 1/4 and it worked out great! :)
In the oven now!! Can’t wait. I noticed when I was making the batter, it was really thick, so, I just added 1/2 tsp. more milk. I hope they turn out…
Jeanette, I’m new to cooking, but I think it is because the yolk would color the cake. If it was a chocolate cake then you would use the whole egg, but because it is vanilla the yolk would tint it from the vanilla white that we think of!
Thanks so much for this recipe. My daughter has some food issues and I make these (with a couple of substitutions) any time she has a birthday party to go to. FYI, I substitute rice milk for the cow milk and palm oil shortening for the butter. This really helped us; I used to make a batch of cupcakes and freeze them but she didn’t enjoy them so much defrosted.
hi there,
i just saw your comment about this recipe. i have made many cupcakes and frozen them and they are never very good defrosted. but they are actually very good frozen. you should seriously try them when they are still frozen!
Wow this is amazing! A lifesaver actually! I’ve really been getting into baking lately and this recipe saves me a lot of money on supplies and also time and effort when really my objective is just to make some fun flavors and practice and stuff! Even if I want to make a cupcake in a whole different direction the base measurements and such still work amazingly!
these were amazing!!! i even made them for me and my boyfriend 2 year anniversary!!!
Pingback: {Marbled Cupcakes for Four} «
they are simply amazing! now, I only have one question: let’s say I want to make a chocolate cupcake, or banana, or cinnamon, or whatever: do you have any idea what the measurements should be? (at least for the chocolate powder, anyway). thanks!
Seems like these would be great baked in a good toaster oven – if you have one. No heating up the whole kitchen, especially in summer. If you do that you could use custard cups or small ramekins.
Can’t wait to try it!
Uhmazing! I have made them and different flavors as well as gluten free! So perfect and so good! :)
Hey,is there a frosting for 2? cause I need a recipe for that.
Pingback: Cupcake Project « widyarustiawan
Pingback: Cupcakes for Two « one thousand bites
Vanilla Buttercream Frosting for Two
Adapted from Sweet Peony
1/4 cup (1/2) stick unsalted butter, softened
1-1 1/2 cups powdered sugar, sifted
2-3 teaspoons water
1/2 teaspoon vanilla extract
My first attempt is in the oven! I accidentally added 1 TBS of vanilla!! Whoops, we’ll see..
Just made a red velvet version of this recipe and it is awesome!!! Thanks for the recipe!
how do you do that , i would locve to give it a try
YUM! The cupcakes were light and fluffy. The vanilla buttercream frosting was a bit too sweet for me – I’m going to hunt out another less sweet frosting and scale it down. If anyone has any ideas for a less-sweet frosting to try, I’d love to know!
Pingback: Two for me… « NONE FOR MAVERICK
I made these last night and im a little confused. i did what it said and my batter seemed very runny and the cupcakes turend out very spongy. they were not “light and fluffy” like the other people say theirs were.
Mine came out the same way…not good!
Mine too…I did it twice and it came out spongy and the batter was very runny. Very disappointed.
I had some extra frosting left from a cake I made a few days ago and i found this recipe, so i decided to give it a try. But had the same problem as all of you, mine weren’t light and fluffy, they were spongy, dry and eggy.
I made these and my batter was very runny and they tasted too eggy also.
My cupcakes didn’t turn out light and fluffy, why is this?
Pingback: Cup Cake 4 2 « Nachgekocht
I was literally in my room having a major cupcake craving when I remembered this article that I saw on Stumbleupon and voila! Two cupcakes were made. While I was waiting for them, I definitely did NOT take a spoon/finger to the bowl and scrape it. Oh no I did not ;).
They are so wonderful! Thanks so much for this :) Might be my new go to cupcake recipe….
These are great! I think they’re a little too eggy – if I omit the eggs, what do I replace it with?
You might try applesauce. I seen that done before.
In the oven. Can’t wait to try them.
Hiii just made cupcakes for 3 it looks awesome and snow white. thanks i always was wondering how to bake in small quantities..
Pingback: Cupcakes for Two and Butter Cream Icing Recipe « gingerworldproblems
Did this tonight and they came out very heavy, spongy and eggy. They didnt really have much flavor to them. My friend made them a few weeks ago and thought she had left something out, but after I made them tonight we agreed that they just werent good. I’m not sure what we are doing differently than everyone else commenting.
I had the same problem. I even tried to make them a second time just to make sure I didnt leave anything out. Both times they came out eggy and very heavy. Not a good cake.
Just made these. I love the idea of being able to make cupcakes for two and if I’m really craving some I might do this but they’re very very eggy, which was a little bit of a let down. :( I guess you can’t really use LESS egg since it’s already only one. lol I now understand though why my mom always said that you shouldn’t divide recipes when baking! :) Still, good enough to fulfill a cupcake craving!
You can make them less eggy. I used the carton eggwhites and 3Tbs = 1 egg, so I reduced it to 2Tbs egg white and 1Tbs water. This made the cupcake very fluffy and not eggy. You do need to increase the baking time. I live at 8400ft so I have to adjust for altitude as well, so my times probably wouldn’t help. I suggest using a toothpick to judge when it’s done, not a timer.
Just wanted to ask that how much butter and icing sugar we will need to frost two cupcake!!
1/4 cup (1/2) stick unsalted butter, softened
1-1 1/2 cups powdered sugar, sifted
hope that helps you question :)
So nice to have this on hand! I love to bake, but don’t want food to go to waste, so having the two servings is such a nice idea.
These look great and I tried them but mine came out very wrong (not a fluffy cake but more like a muffin). Now i did double the recipe (my family consists of four) so i doubled everything….was that my mistake?
Pingback: Day 132: Birthday Cupcakes « The Girl Behind the Lens
I made them as you stated, but I had to bake them just a bit longer. No biggy, since obviously all of our ovens are all different. In the end, they’re awesome! I had some buttercream in the freezer that I drenched all over them. I had every intention of sharing them w/ my husband, I did. And then I didn’t. I ate them both.
So I love this recipe because I hate making cupcakes and having them sit around.
The ones I made came out soft but they were rather heavy and not really fluffy like you normally expect from cupcakes. Although I do admit I used margarine instead of actual butter. I’m assuming that’s what did it. What do you think?
Also, does it matter what type of milk you use? I only have nonfat since that’s all I drink. I know it makes a difference when I bake bread so I wonder if it would make a difference here.
Would love your thoughts!
Thanks!
I just made these tonight. Genius. They were super soft, fluffy and perfect. I also made 1/4 of the “white chocolate frostinng recipe” but used a bittersweet baking chocolate instead of white chocolate….. It tasted like fudge– sooo delicious. This recipe is definitely going to be made again in my kitchen. Thank you!
Also a note to Lauren: I used nonfat lactose free milk so I don’t think it matters what milk you use.
I just made these today and they were WONDERFUL! Mine took a little longer to bake, but they tasted incredible. Thank you so much for the great post. I blogged about it here:
http://www.paulasplate.net/2012/07/two-vanilla-cupcakes-plain-and-simple.html
Again, this is such a good idea! My sister’s birthday is this month…I’ll be trying this out! I found your blog on stumbleupon.com and two recipes came up in a row…interesting!
Kristen
storiesfromthewillowtree.blogspot.com